Agreed. And Ethan I just made some poblano con queso tacos for dinner last week, really brought me back to when I lived in Mexico. Definitely gonna be a repeat dish, thanks for the video and recipe!
Those guys at UpperCrust seem really cool. That was really nice of them to do an interview and explain the process and history of Panko. Also when he brought out the examples of good non commercial use Panko from different companies that he recommends was really awesome. That’s a stand up company in my book.
Not a fan of panko crumbs. Way too crunchy. And there is no way to lessen the crunch with anything but water. You can soak them in oil all day and they are still too crunchy.
@@wheelie642 There's no such thing as "too crunchy". When in doubt, make a sauce or a dip to go with it and then completely cover your panko'ed whatever. That definitely lessens the crunch.
5:19 - I once added Panko to some otherwise standard Bisquik "drop biscuits" on a whim and they were so popular with the girl I was seeing at the time I ended up having to make them 2-3 times a week for the rest of the time we were together. They really are quite good and I'll occasionally try panko in recipes for almost anything doughy now.
@@zimthefan6258 Nah, she ended up cheating on me with the exact same guy that my previous girlfriend had cheated on me with ...I've been on a bit of a break from relationships since then _(going on about 7 years now)._
@@1234567895182 businesses usually have to find a niche to survive in. Their niche is B2B or Business-to-Business sales. Their entire goal is to move mass quantities at a time, but in business volumes.
@@1234567895182 packaging and shelf rental is pain in the ass, even if you don't want to use brick and mortar store to sell your product that means you need to create a website and rent/make your own delivery system dealing with like a giant sack of bread crumb to customer that don't care if the packaging looks nice and have a very predictable and regular order from location that's not hard to deliver if you can get away with that, why would you want to go to the store shelf
@@aronseptianto8142 Changing production lines for smaller retail sales would also be a money/management problem if all of your product was sold to other companies anyways.
Correction: “ko” in Panko means flour or powder (粉) while “ko” for child is written differently (子), so they are homophones in those contexts but are not the same word.
Etymologically they both came from the same source, just written with different kanji It’s like how 聞く and 聴く are written with different kanji to distinguish between nuances but they do have similar meaning and the exact same pronunciation (a very common phenomenon in Japanese)
@@vince14genius 粉 and 子 are not from the same source. According to Wiktionary, 蚕, 小, and 子 (all with kunyomi "ko") are cognates while 粉 is unrelated. In addition, the Kanji 聞 and 聴/聽 actually both mean more or less "to hear" in Classical Chinese and Japanese (hence the same kunyomi for these two characters) while 粉 and 子 actually mean very different things in both Classical Chinese (in which Japanese Kanji is derived from) and Japanese.
Black☆Kaiser The cognate list written on the Wiktionary page for 子 might not be exhaustive, nor did it explicitly state that 粉 is unrelated. Furthermore, on both the Wiktionary pages for 子 and 粉, their processes of phonological evolution are shown, which are both “⟨ko1⟩ → */kʷo/ → /ko/”. This means that not only do they have the same pronunciation in Modern Japanese, but in Old Japanese & Proto-Japonic too. And given that both 子 and 粉 (and 小/蚕) share a semantic field of “small objects”, I think that’s pretty compelling evidence that they came from the same etymological source.
Just a small thing: The "ko" (粉) in Panko doesn't mean child, it only means powder, flower or dust. While child is also pronounced "ko", it's a different kanji (子). It's often the case in Japanese that something is pronounced the same way, but the different kanji indicate the meaning - a real nuissance for people trying to learn the language AND of course exactely the reason why you should internalize kanji if you do. There are pages of words pronounced "ko", including, but not limited to the deceased (故); arc (弧); solitude, loneliness or orphan (孤); young (for animals) (仔); small, minor, petty (小) and some ancient Chinese tribes (胡).
@@FlowziMowzi I don't think so, but the story involving tank batteries would've taken place during the Second Sino-Japanese War, which started about a ~~decade~~ *2 years* before WWII, well within the era of tanks.
That presentation on the cardboard was so sweet and wholesome, letting us know what he recommends even if it's competition (in a way). Props to those guys, and thanks for a great video
@@wingracer1614 I don't think so, if he would sell to companies that Just package up his stuff and sell it, he would do it by himself. No need to be so suspicious of everybody
@@kreyzgr5167 You do realize that's normal business right (dammit, my question mark key just quit working). Many of the brands you buy on a daily basis actually produce nothing but packaging and advertisements. And it makes a lot of sense. He might get a couple grocery store chains to distribute his product but not all of them. Some other brand comes along and says we have deals with 5,000 other stores, sell us your stuff so we can sell it to them and ban, a deal is made. I mean he has no retail goods of his own so who do you think he is selling his stuff too
My reason to why he would recommend other brands is that they’re not really in the same market, their company only supplies restaurants so commercial brands that you find in stores won’t really be lost revenue
In case anyone is like me and wants to know the brands that were recommended in the video (at 8:10) , here they are in order: Dynasty JFC Wel Pac Tokuyo Shirakiku All of these can be ordered online, if you want.
Ay nice shoutout to Ethan Chlebowski at the end! His video on deep-frying helps a lot for people who want to get into it but don't know where to start/ are afraid of starting.
I used to work at a factory that produced Panko breadcrumbs. Literally bagged the Panko brand. Really tough, but kind of fun job. Those racks you see the soft bread sitting in, I used to load those of a conveyer belt. The bread would literally just fall apart in your hands if you were just the lightest bit to rough with it. Haven’t worked there in like 3 years so watching this video was like a blast from the past 😂
Did you produce the 'moist' _(Nama)_ panko as well as the dry _(Kanso)_ panko? The Nama is hard to find. Probably because it still contains moisture and must be frozen.
In portuguese, "Pão" is spoken with an A sound like the one said in "Anvil". As he said in the video, "Pao", really sounded like "pau", which translates as wood or... dick.
@@TimothyReeves Do you know what the voltage of a Japanese tank battery is? I guess it's a possibility that it's 48V, since descriptions of ERO ovens mention voltages of 50V and up. But i doubt the tank battery voltage was that high. I suppose you can work with less voltage. If you have a particular target current density per unit of area that you need to reach, then according to Ohm's Law, you only need to reduce resistance of the dough to make up for lower voltage, by reducing the length of the conductor. So 12V will just mean that the distance between plates and the thickness of the resulting bread will be 1/4th of what you can achieve with 48V.
@@SianaGearz Most tanks were basically just farming tractors with armor and guns so In theory, it's all the same engine, transmission, battery, etc. as a civilian vehicle.
"Pao" in portuguese is pronounced almost exactly like "pan" is in spanish, just with a more nasal "n" sound. The Japanese would likely express the modern portuguese word with the same characters they used for its archaic version.
To avoid soggy/oily fried food, double fry it. You initially deep fry at a lower temp and then refry again at a higher temp. The refrying apparently drives off extra fat and leaves the end result crispy.
I explained this online once - as it was the way my parents always deep fried food. The general response from today's gen was "No-one can be bothered to do that".
@@thedativecase9733 Not surprising. I have ten years of experience in restaurants and another trick I learned is letting the food rest above a hot fryer for a few minutes (the oven works too). It prevents the oil and crust from cooling too much causing the absorption effect mentioned in the video. The longer you keep fried food warm the less grease and more flavor you get from it.
you need to let it rest after the first fry to let the water evaporate off though you can't just do it stright away. its a good tip though, i won't use panko because my breadcrumbs are just bread that didn't get eaten in time, so all of my schnitzels are regular breaded otherwise i'd be wasting that, although yep panko is crispier. my mum switched to them a few years ago (and she's been schnitzeling since she was a kid). it takes something pretty big to get an old austrian woman who has been cooking one way for 50 years to change her methods.
That’s how fries are made. Learned at le cordon bleu that’s how you avoid soggy wet fries. Take cut potatoes, wet it, fry it, freeze it, fry again. Less oil and crispy
As a Japanese-Brazilian I believe the pronunciation of bread “pão” in Portuguese haven’t changed over time. In the diphthong “ão” is pronounced in one syllable, where “ã” sounds like nasal “a” and the “o” in the end is very subtle. Since there is no sound like that in Japanese, they call that “pan”.
His pronunciation of Pão sounded like Pau, that could mean wood or dick in context. I heard of a friend that the ão and ões are pretty difficult sounds to foreigners
My aunt has told stories about getting her first microwave back in the day. It came with a cook book that told how to make basically anything. The family would pick a recipe then watch it cook in the microwave. They tried different bread recipes. She said some would work others wouldn’t. She said that the breads that would cook up never “seemed right”
9:32 Just to add on what Adam says, "Tonkatsu" is the pork version of this Japanese schnitzel, "Ton" means pork here. So the sauce would be "Tonkatsu sauce", not just "Tonkatsu" which refers to the deep-fried pork schnitzel.
@@Royy164I guess it might be the same as whatever they do for American teriyaki sauce, though truly, in Japan teriyaki is just a glaze of soy sauce, mirin, and sugar. Nothing like an actual sauce. Tonkatsu sauce is basically a variation on what the Brits called brown sauce. It's actually often vegetarian, and it's a kind of Japanese Worcestershire/Worcester sauce. I think that's where a lot of people get confused and assume it needs to contain Worcestershire sauce, as in the Lea and Perrin's kind of fermented fish sauce, when really it often doesn't contain fish at all.
There are two kinds of bread crumbs I remember using often when I'd worked at a seafood market years ago: panko, and Italian bread crumbs. The first kind fries up nicely and provides a nice breading which is never too dense for a fork alone. The other has certain seasonings in it and is smaller than panko. They add more flavor than panko, since it's a mixture of things like basil, oregano, and pepper probably.
In portuguese "pão" is read like "puh-w", the "ã" being a nasal A and the "o" making a W sound. So the pronunciation is actually very close to the old form and current spanish word "pan".
I think a good start for English speakers would be to pronounce the Portuguese "não" like the English "noun". By taking the first n out of the word "noun", they can use the "oun" part to pronounce the sound of ão in almost any word without struggling. It is still not the perfect pronunciation of words having ão, but it is closer than pau is to pão. Nice video, by the way
I have no idea how you got "puh-w", but apart from it, yeah. He did murder the pronunciation (which is expected from an American trying to say "ão") and what he said was "pau", which is "wood" and a slang for dick.
SO THAT'S WHY I LOVE PANKO! I haven't used Panko breading in a while, but I absolutely love Panko and couldn't find a way to explain why I prefer Panko over regular breadings. This is the scientific facts that I needed!
I started only using panko about 10 years ago. I used it for chicken cutlets, meatballs and meatloaf & was a lot happier with the results. Even after refrigerating the leftover fried cutlets, they were still surprisingly crispy. Love your content!
not big on food videos, but these are a perfect combination information, pace and entertainment. Low key, no boring hype, but just genuine enthusiasm that draws you in.
I managed to convince my mother to use panko instead of breadcrumbs. She was very sceptical at first, but once she tried it, she couldn't believe how much tastier and crunchier the food became. We don't use anything else anymore, just panko. And I'm slowly moving my friends to it too.
The little ~ over top of the vowel in pão is actually an n, same with the one over ñ in Spanish. It dates way back before the printing press, where monks and scholars would come up with ligatures to save space on paper writing. The Latin Anno became Año in Spanish, and Pano became Pão in Portuguese. Interestingly & is also a ligature of E and t, literally the Latin word for "and", "et".
Yeah. In Portuguese we never dare to pronounce it with an open "a", it should sound more like puh-uhm. Pão with an open "a" would have the same pronunciation as the word "pau", which can be translated as stick, but serves as a double entendre for... well... a certain member of the male anatomy.
Just for reference it seems pretty easy to make panko yourself. They actually gave you the DIY solution in the interview. Flower, water, tank battery, boom bread crumbs!
For south German meatballs (which rule supreme among all meatballs), we use special ground up dried mini breads (Brötchen) instead of regular breadcrumbs. Now that I think of it the properties of these ground up breads are pretty much exactly like panko. Next time I make them I will try to get some panko and make some of them with that and see what happens :D
@@Dark-dz8co Worse than the original recipy, but I think a little better than regular breadcrumbs. The result was less tender and more crumbly, which kind of makes sense since the particles are smaller after all. Also here it's the most expensive option... Perhaps if I were in Japan and couldn't find the right sort of bread it may be a sort of emergency alternative.
@@adventureswithkylekastle7643 No, it seems neither "recipy" nor "recipie" is correct, it's apparently spelled recipe xD 2 old buns (yellow outside, pure white inside), break them into small pieces. This can be a little annoying. 500g of minced meat. 50% pork 50% beef (Yes this is important). 2 eggs parsley mustard some salt and pepper an onion or two. Put in a pan with butter and some of the parsley at medium heat until they are glazed. Then knead it all up until it's evenly mixed. Heat the pan, and when forming the balls make your hands wet or everything will stick to your hands. Don't make balls, but instead kind of flat, wide cakes. About 2cm (less than an inch) thick, and about 7-10cm (3-4 inches) in diameter, and put them in the pan at medium high heat. Turn once. They're supposed to be nicely brown. If done at the right temperature they will not be dry (which is also the reason for the mixed minced meat) but nicely juicy. You can eat them hot with all sorts of things, or cold with some bread and mustard if you like.
Hi, portuguese guy here, the "Pão" reads pretty much like "Pan", that's why the japanese call it that. Most times when there's these traders introducing foods to other countries they write it as they hear it, for example, we introduced oranges to Greece, and they call them "Portucales" there.
@@Muzikman127 Yep. Now tell me everything -- or did YOU swear an oath to secrecy? All is being revealed, right now, everywhere. The Dupes, dopes, and Pawns of the Secret Societies, just now found out that Jesus already won -- Lucifer was judged by the Ancients of Days in 1985. Final judgement for the devil and dragon is 10?12/26. Daniel 7: 9-14. Epochal Eclipse April 8th 2024. Don't stare at the sun. Matthew 16: 4 Jonah 3: 5
That only shows how bad of a cook a person is, different breadcrumbs are available because of their different possible use, some brown easier so you can't use them in instances where the meat needs to spend a lot of time in hot oil, others conserve their crispy texture even if they are immersed in liquids which are helpful for good sweeet and sour chicken and panko in those instances are a no go.
@@MikhelBL i think you got what he said wrong, he mean't that panko is just the best all around breadcrumbs, what the point of buying a very specific breadcrumb if you are only gonna use it like once a week at most
"Basically Japanese white wine" - I lol'd. This was really interesting, I had no idea why panko was so different! A couple Japanese language nitpicks: A different word pronounced "ko" does mean child, 子, but that's just a homophone. The "ko" in panko is written 粉 which means flour or powder, like you said. "Tonkatsu" means pork cutlets, the pork version of the chicken katsu that you made. "Tonkatsu sauce" is the phase you were looking for.
So tonkatsu = Weiener (Viennese/Salzburg) Schitzel, did I get that right? LOL the longer I cook/travel/eat the more I'm like fine every culture has its: _______________ [fill in the blank] *little fried meat hand pie *puffy sugar & cinnamon dough dessert *baked in a clay pot simmered veg + meat *noodles +broth/sauce *weird use of eggs meal *hot sauce *yogurt adjacent stuff *goat/sheep &/or cows milk cheese product *version of bacon etc
As someone who's part Japanese, I find this really interesting. I've used panko in cooking almost exclusively (I like it much better than traditional breadcrumbs) and it's really cool to see how it was first developed and how it was made. As an aside, my favorite thing to do with panko is to make tonkats or chicken katsu which you made (ton meaning pork, and katsu meaning cutlet, so pork or chicken cutlets. You called "tonkatsu" the name of the sauce, but tonkatsu sauce is just the sauce traditionally served alongside tonkatsu) and katsudon (which is usually made from leftover katsu and a mixture of egg, onion, and sauce made from soy sauce, mirin, and sake, served in a bowl over rice). It's delicious.
Love this video... I never knew why Panko was different, just that it was, nice to know why. If you really want crispy use potato starch instead of flour, you'll be surprised.
Excellent, thank you! I enjoyed learning about the Panko process from the gentlemen at Upper Crust Enterprises, Mr. Kawaguchi, how his father started producing Panko, and the WWII history, as well as Mr. Shea's explanations and the helpful display board of recommended products! If there are awards for TH-cam broadcasts, this episode should be nominated for one.
Oh yeah, I exclusively use panko and have for years. I had no idea why panko was so much better and different than regular breadcrumbs. Now I know! Thank you for this video it was really informative and interesting. :D
Adam, you're the first for me to say this but you need a Donation platform! Anything from patreon to whatever else people use these days. I was always afraid of cooking and all the other channels didn't ease that for me. Yet you are inventing new ways for me to just get up and try something without feeling pressured by the standards others set. I think there are more people like me that would like to thank you for that and maybe support your videos financially!
That depends on where the water content is highest, normally microwaves do not cook foods from the inside out, they cook them from the outside in, but starts slightly deeper into the outer parts than normal ovens. Water molecules both soak up microwaves and heat up, and simultaneously block microwaves from penetrating deeper, so you kind of get a shell of heating that starts near the surface and then shrinks towards the core as water is cooked away, this is why microwaved meat can still be frozen in the middle afterwards if it's too thick.
A lot of value, a lot of information and also helping local businesses, tying real value for users and businesses together. Your videos are the definition of how it needs to be done.
I'm Italian and in my family we always use to dry off the interior white part of big bread loafs (the rustic crusty type) that had already gone stale, and the end result is practically identical to this panko.
There is a technique using silk papermaking screens, flour and yeast to make super thin "bread" that you then bake below browning temp and run a rolling pin over. Its good for making barley or *spelt* panko. It can be used for bean flour mixes as well and since it's not hard on the mixture you can get a lot of different seasonings into it. You keep the temp down in the range that the silk can tolerate until it's cooked enough to come off then you can cook it a little harder to "de-dough" it.
I used to think that Panko was a brand. Specifically a brand that wasn't available where I am (the UK), so I would always just buy regular breadcrumbs when a recipe called for Panko, but boy did I realise I was wrong when my sister came home with a supermarket brand of Panko breadcrumbs.
@@rebekahsegun8319 I didn't really think it was a brand, but I agree on not really knowing what it was, or how they'd behave vs the regular stuff... For a lot of stuff I won't go back, but a lot of stuff I would never switch over for.
My parents' japanese restaurant interestingly doesn't use panko, but rather uses a method where they fry tempura batter by itself and use the crunchy fried bits that result as a sort of "breadcrumb" for our katsus and shrimp tempura (ebi furai) The shrimp tempura we use for our sushi rolls and the veg tempura are traditionally battered tho ;)
Hello, I was interested in that origin story so I did a little bit of research, and came across this journal paper www.sci.kanagawa-u.ac.jp/math-phys/aoki/u17aokDATA/SJKU_2019_vol30-aok-9-16.pdf According to this paper, the method of cooking (bread) by method of direct application of electric current was originally conceived by the Americans, but a patent for the design of a real device using this method was acquired by (Colonel) Shozo Akutsu in 1936. Shozo Akutsu was ordered in 1934 to create a mobile kitchen of sorts capable of feeding a tank division, beginning with an electric rice cooker (1935) using direct application of current, which was also used to create bread (1936) and a combo device (1937). Interestingly, this research occurred in Germany, in collaboration with the German army, according to wikipedia. After the war, in 1949, the distribution of flour was controlled by the government, who used some portion of it to bake bread using this electric current mechanism. Unfortunately, this bread was unpopular and barely any was sold, so it was dried and resold as bread crumbs. These bread crumbs were popular, and soon many bread makers started making bread crumbs in this way. The large scale manufacturing of panko only started after rationing ended in 1951. Obviously this is only one journal paper, and I did not verify any of the primary sources, but I think the story of soldiers discovering that they could use tank equipment to bake bread might be a little bit of an embellishment. Anyways, thank you for the great video.
My great-uncle was stationed in Japan after the war and he eventually married a Japanese girl who's father was a commander in the Japanese army. We think it was a tank command but we're not sure since a lot was to time and translation. But we do have a picture of him in front of a tank in uniform. Now according to her panko came from bread that was cooked in a old early electric rice cooker.
"For more specific tips, maybe go check out that Ethan guy's channel instead of mine...?" I like both channels. Each one has something different to offer, but I favor Adam a little more the more of Ethan's videos I watch.
Adam also has a focus on practicality while Ethan focuses on perfection. Some of his "remasters" miss the point of the videos he's addressing. Adam and Ethan battle in the comments on this video: th-cam.com/video/v2pCvV8Dn60/w-d-xo.html&ab_channel=EthanChlebowski See the pinned comment.
Great video! Very interesting. The crust-free method is very cool, but it's only one of a few methods used to make panko both in Japan and abroad. Quite often, it's simply made by baking massive loaves in the oven, cutting off the crust, and then shredding the crumb - basically the same way you described folks doing at home. When you do this at home, but you don't bother drying it, it's called "nama panko". You see this quite a lot in Japanese recipes. Something worth playing around with. Also, ko here does not mean child. The "ko" in panko is 粉, while the "ko" as in "child" is 子. They're homophones, but they're etymologically distinct. Anyway, love your content. Thanks!
I have done that before and it is exceedingly similar. Made sure the bread was fresh and shredded it to get that long sliver crumb then dried it. I make regular crumbs from stale bread that is dried first then run through a food processor.
In Portuguese language when theres a "~" over the vocal you should make a brief "n" sound after the vocal, but the sound doesn't affect the next vocal; so Pão is pronounced "Pan'o" like "Pan" with a "o" at the end.
Adding to this, I believe the Japanese "n" sound does not distinguish between the English "m"/"n"/"ng" as well (might depend on the position within syllable as well). And at the end of a word, it can get really similar to "ng".
I don't know how well this would work but you can mostly substitute panko with pre sliced french bread. remove the crust then place on a metal tray on the bottom rack in the oven at 375F for 8 - 12 mins. pre sliced Italian bread purchased from a bakery would probably be closer to panko when dried in the oven since italian bread has even softer dough than french bread.
@Don Monfort lol ohmic heating is highschool physics, that wasn't what I talked about(especially after it was described in this very video; watch it carefully), i asked about how microwaves don't cook inside out Google "microwave heating", do they use electric current through the food instead of vibrating water molecules through microwave radiation? And how is that "heating up at the same rate" not cooking inside-out?
It's just an oversimplification of the physics. Most people say that a Microwave cooks inside out, and in many ways it actually does in a practical sense, but anybody that's undercooked a hot pocket can probably tell you that it's not heating from the center out, nor is it cooking evenly. It more has to do with water content, as hot pockets tend to actually have their dough crusts heat up faster but typically it dries out which leads to the finished product of the inside being lava while the crust is a comfortable heat. Equating electrification to microwave is a bit... incorrect as well, which is why I understand a bit of confusion from the statements here. Since electrification is likely also using the water as a transmission source the heat is likely produced from water's existence, but unlike microwaving the water is not the particle specifically causing the electric resistance that's heating it up. So yeah, microwaves _don't_ cook inside out, but from a layman's perspective we don't exactly have a better vocabulary for something that isn't cooked from an external heat source, so we still say "cooks inside out"
Panko all the way for coating and frying, but the one thing I wouldn't use it for is mornay. Mornay is all about the flavour of the breadcrumbs, so for that, I pick up very high quality bread that has gone stale. Fortunately, my local supermarket sells off its barely in date products for cheap, and I can occasionally pick up a Pain De Campagne for pennies. When I do, it gets spread around the kitchen to dry, crushed up in a blender and pushed through a colander to remove the big lumps, and frozen until I need it.
I HATE people that HATE other people. I get a lot of HATE comments on my amazing videos and I HATE it. Please don't spread HATE. Do I have to HATE you too, dear zara
It happened to me today by mistake - was baking bread and after about 1 minute of baking had a power outage. Once power was back, I by mistake started the oven in microwave mode. After 5 min I observed the mistake. But the damage was done - a soft 100% whole wheat bread within 5 minutes with no crust. It was very soft, well cooked and very nice. Was so happy with the mistake, i reproduced it twice to see if it works (it does). You should try it sometime. It takes only 5 to 6 min (2 cups wheat dough). If you want the crust, apply a little buttermilk and just put it to convection mode for another 3 mins at high heat.
3:20 Thanks for the whole rundown! I've heard that story before but got frustrated when hearing people say that "Pan" is from Portugese "Pão" but neglect the fact that Spain was in the area as well. I speak both Spanish and Portugese so hearing that story told by one perspective was kinda frustrating. I appreciate how thorough you are in your videos!
They don't. Simple knowledge of how microwaves work and interact with things would tell you why. The microwaves get absorbed into the outer layers food by the water present and slowly they will make it to the inside but there is a limit to just microwaves. That's why you can't really cook a whole chicken in a microwave because the heat just doesn't make it to the center. Also the reason why you need to stir foods usually to help heat them evenly throughout the center
So, as I understand it, microwaves do penetrate to the interior of the food and excite water molecules there. They don’t penetrate very far, so in the case of a very thick piece of food, the interior will mostly be heated by conduction, but in the case of a thin piece of food (like a flat dough) you would be cooking it all the way through directly with the microwaves. If someone with more expertise cares to weigh in, they’d be welcome.
The thing is, it does, kinda. The microwaves do excite water molecules on the interior of the food. It's also the case that in very thick foods, the microwaves don't penetrate very far, therefore the interior is heated primarily through conduction via the outer layers. But with a thin piece of food (like a thin layer of dough), yeah, you are cooking it all the way through directly with the microwaves. If someone who has more expertise here wants to weight in, I welcome it. But this is what I understand to be the case.
Adam Ragusea this is correct- it’s down to the absorbancy if the material for a particular type of electromagnetic radiation. Microwaves are very penetrating and can travel through a significant amount of matter before they are absorbed (there are special quantum mechanical explanations for the conditions which allow them to be absorbed). When a molecule absorbs a microwave (typically a water molecule), it rotates leading to molecular vibration which is what we perceive as heat (this is horrendously over simplified). A microwave can travel through other molecules/matter to a far greater degree than conducted heat (which is where hot air molecules bounce off the surface of the food, transmitting their thermal energy). The same is true for radiated heat which is infrared electromagnetic radiation - it gets absorbed at the surface of the food. So it’s definitely not an urban legend that microwaves cook inside your food.
There are hundreds of Panko dishes here in Japan but my absolute favorite is definitely Kaki Fry or Deep Fried Panko Oysters, served with Tartar sauce or tonkatsu sauce and a splash of lemon. 🤤 I HIGHLY recommend that you try it. 😍
@@RVZER I don't know and I don't care. Best not to bite the hand that feeds you by questioning the entities that be, just like how I don't mind the 10,000$ in a duffel bag that keeps appearing in the alley near my house.
8:03 I cannot express how much I love that he did this, I genuinely thought "Which brands are "good" panko" cuz a lot of the brands i see personally come in boxes that u cant see into without opening first.
This is like my dream tv show when I was growing up: A mashup of "How it's made" and "Good Eats".
Haha. You are referenced!
Yep
True
Agreed. And Ethan I just made some poblano con queso tacos for dinner last week, really brought me back to when I lived in Mexico. Definitely gonna be a repeat dish, thanks for the video and recipe!
Hehehehhehe you haven’t seen Adam go crazy like in his soup video
Those guys at UpperCrust seem really cool. That was really nice of them to do an interview and explain the process and history of Panko. Also when he brought out the examples of good non commercial use Panko from different companies that he recommends was really awesome. That’s a stand up company in my book.
Those examples are probably from companies they directly sell panko to.
Not a fan of panko crumbs. Way too crunchy. And there is no way to lessen the crunch with anything but water. You can soak them in oil all day and they are still too crunchy.
@@wheelie642 lol
@@wheelie642 There's no such thing as "too crunchy".
When in doubt, make a sauce or a dip to go with it and then completely cover your panko'ed whatever. That definitely lessens the crunch.
@@lonestarr1490 At some level of crunchiness you will start cutting your mouth.
Anyway, people are allowed to have preferences.
So a company called upper crust is famous for producing bread without a crust.
Yes
Yeah
Yes, but also the panko is used to create a crust on fried stuff
More like their bread becomes a crust when cooked
@@thepunisher4356 @Calluna Yes that makes sense I didn't even think of that.
5:19 - I once added Panko to some otherwise standard Bisquik "drop biscuits" on a whim and they were so popular with the girl I was seeing at the time I ended up having to make them 2-3 times a week for the rest of the time we were together. They really are quite good and I'll occasionally try panko in recipes for almost anything doughy now.
d- did you two break up?
@@foxplayingames8484 cringe
How much did you add and did you use it as a replacement for a portion of the bisquik? If so how much?
so did it end after you burnt a batch and it was all over lol?
@@zimthefan6258 Nah, she ended up cheating on me with the exact same guy that my previous girlfriend had cheated on me with ...I've been on a bit of a break from relationships since then _(going on about 7 years now)._
The guy showing compaines with good panko all stuck together was wholesome and considerate
It's nice but I'm wondering why they can't sell it directly to us. It sounds like a missed business opportunity to me.
@@1234567895182 might be multiple reasons, taxes, deals with other companies,not worth the effort for them to package smaller portions stuff like that
@@1234567895182 businesses usually have to find a niche to survive in. Their niche is B2B or Business-to-Business sales. Their entire goal is to move mass quantities at a time, but in business volumes.
@@1234567895182 packaging and shelf rental is pain in the ass, even if you don't want to use brick and mortar store to sell your product that means you need to create a website and rent/make your own delivery system
dealing with like a giant sack of bread crumb to customer that don't care if the packaging looks nice and have a very predictable and regular order from location that's not hard to deliver
if you can get away with that, why would you want to go to the store shelf
@@aronseptianto8142 Changing production lines for smaller retail sales would also be a money/management problem if all of your product was sold to other companies anyways.
Correction: “ko” in Panko means flour or powder (粉) while “ko” for child is written differently (子), so they are homophones in those contexts but are not the same word.
Etymologically they both came from the same source, just written with different kanji
It’s like how 聞く and 聴く are written with different kanji to distinguish between nuances but they do have similar meaning and the exact same pronunciation (a very common phenomenon in Japanese)
@@vince14genius 粉 and 子 are not from the same source. According to Wiktionary, 蚕, 小, and 子 (all with kunyomi "ko") are cognates while 粉 is unrelated. In addition, the Kanji 聞 and 聴/聽 actually both mean more or less "to hear" in Classical Chinese and Japanese (hence the same kunyomi for these two characters) while 粉 and 子 actually mean very different things in both Classical Chinese (in which Japanese Kanji is derived from) and Japanese.
Black☆Kaiser
The cognate list written on the Wiktionary page for 子 might not be exhaustive, nor did it explicitly state that 粉 is unrelated.
Furthermore, on both the Wiktionary pages for 子 and 粉, their processes of phonological evolution are shown, which are both “⟨ko1⟩ → */kʷo/ → /ko/”. This means that not only do they have the same pronunciation in Modern Japanese, but in Old Japanese & Proto-Japonic too. And given that both 子 and 粉 (and 小/蚕) share a semantic field of “small objects”, I think that’s pretty compelling evidence that they came from the same etymological source.
I'm learning Kanji and I hate it
video is literally unwatchable
Just a small thing: The "ko" (粉) in Panko doesn't mean child, it only means powder, flower or dust. While child is also pronounced "ko", it's a different kanji (子). It's often the case in Japanese that something is pronounced the same way, but the different kanji indicate the meaning - a real nuissance for people trying to learn the language AND of course exactely the reason why you should internalize kanji if you do.
There are pages of words pronounced "ko", including, but not limited to the deceased (故); arc (弧); solitude, loneliness or orphan (孤); young (for animals) (仔); small, minor, petty (小) and some ancient Chinese tribes (胡).
Very interesting!!
Also, his pronunciation of 'pan' is incorrect! It is pronounced as westerners describe a cooking pan, both in spanish and portugese
@@M5467y And in 17th century Portuguese?
@@qwertyTRiG it's the same as I mentioned. It is derived from the Latin pānem.
A year after the fact, and I'm kind of digging tf out of this comment.
Oh god, that cardboard panko presentation melted my cold heart ♥️
“Why I season my electrical current, not my dough.” - Adam, probably.
446 likes no comments
gonna test different electrolyte solutions to make them batteries
Dang, it’s only been 3 hours. You already got 468 likes.
This is comedy gold😂
DaManBearPig.... You owe me a coffee and a new t-shirt! I spilled my coffee all over the place reading your message 😂🤣
2:27, Small correction, but that would be the Second Sino-Japanese War. The first would've been in the late 1800s and very separate from WWII.
Didn't Teddy Roosevelt settle the first sino -war as president? Got a Nobel Prize or something for it?
@@bwest-yq3uc That was the Russo-Japanese War, the Sino-Japanese war predates his presidency.
What, they had tanks in 1880?
@@FlowziMowzi I don't think so, but the story involving tank batteries would've taken place during the Second Sino-Japanese War, which started about a ~~decade~~ *2 years* before WWII, well within the era of tanks.
@@Mmjk_12 You are correct, I misremembered. I've edited my comment as to not confuse anyone else.
They always ask "what is panko?", never "how is panko?"
It's pretty good
Ill do you one better, why is panko
Well, it's crispy and airy...
The real question is "who is panko?"
@@oliverhart2537 I see you, Drax
That presentation on the cardboard was so sweet and wholesome, letting us know what he recommends even if it's competition (in a way). Props to those guys, and thanks for a great video
I suspect the reason he recommends them is because he's the one supplying them.
@@wingracer1614 I don't think so, if he would sell to companies that Just package up his stuff and sell it, he would do it by himself. No need to be so suspicious of everybody
@@kreyzgr5167 You do realize that's normal business right (dammit, my question mark key just quit working). Many of the brands you buy on a daily basis actually produce nothing but packaging and advertisements. And it makes a lot of sense. He might get a couple grocery store chains to distribute his product but not all of them. Some other brand comes along and says we have deals with 5,000 other stores, sell us your stuff so we can sell it to them and ban, a deal is made. I mean he has no retail goods of his own so who do you think he is selling his stuff too
My reason to why he would recommend other brands is that they’re not really in the same market, their company only supplies restaurants so commercial brands that you find in stores won’t really be lost revenue
@@wingracer1614 - Yep, but okay.
Panko is love, Panko is life.
hello there
yes
agree
very muche
Omg you’re the real one
damn it's this guy again
Yo Justin watching Adam Ragusa too?
Why I electrocute my bread dough and NOT my bathtub with a toaster
🤣🤣
r/cursedcomments
I am sad to say I actually laughed.... respect lol
That's dark man
maybe... just maybe... who knows ¯\_(ツ)_/¯
In case anyone is like me and wants to know the brands that were recommended in the video (at 8:10) , here they are in order:
Dynasty
JFC
Wel Pac
Tokuyo
Shirakiku
All of these can be ordered online, if you want.
Thank you :)
Appreciate you dawg
Thank you so much for writing these down!!
Adam didn't even show them well! The dude put effort into making the display
MVP. The info we kinda actually *needed* from this vid! Thanks.
For a company called “Upper Crust” it’s pretty ironic that the bread they make has no crust
"The whole is greater than the sum of its parts"
It becomes the crust when binded together on top of something.
eh
I swear, Adam always has the most smooth ad transitions.
Linus Tech Tips is on the same level ;)
If you think these transitions are smooth, Not Even Emily's ad transitions will blow your mind
Linus is on whole another level 😅😅
Thoughty2 has some transitions so smooth you wouldn't even notice the ad.
I thought the sponsor was gonna be Uppercrust and I got caught off guard. Well done, Adam.
Ay nice shoutout to Ethan Chlebowski at the end! His video on deep-frying helps a lot for people who want to get into it but don't know where to start/ are afraid of starting.
This is so epic
Really epic
Judging by how it was invented, it's really a missed opportunity to call it tanko.
tbh
Tank doesn't sound good at all. Glad that opportunity was missed.
its never to late ,
I kinda see a tank meme coming here...
When tank was mentioned, I immediately thought of panzer. The name is perfect.
I used to work at a factory that produced Panko breadcrumbs. Literally bagged the Panko brand. Really tough, but kind of fun job. Those racks you see the soft bread sitting in, I used to load those of a conveyer belt. The bread would literally just fall apart in your hands if you were just the lightest bit to rough with it. Haven’t worked there in like 3 years so watching this video was like a blast from the past 😂
Idk why but that sounds like a tasty bread to me, considering that I dont like crust 🤤🤤
Ever taste the bread?
Did you produce the 'moist' _(Nama)_ panko as well as the dry _(Kanso)_ panko?
The Nama is hard to find. Probably because it still contains moisture and must be frozen.
NOOOO YOU CAN'T USE THE BATTERY FROM THE TANK WE NEED THAT FOR FIGHTING THE WAR
hahaa dough go bzzzt
haha you can't fight with no troops bzzt bzzt
*NOOO WE WERE GONNA USE IT FOR WAR CRIMES NOOO*
These comments are so cringe
@@thatsnodildo1974 of course, we all use panko to do war crime
Marcus Macena aight but who asked
In portuguese, "Pão" is spoken with an A sound like the one said in "Anvil". As he said in the video, "Pao", really sounded like "pau", which translates as wood or... dick.
Haha Beavis: he said "wood".
Thats... informational thank you
Yeah, you may not want to eat "pao". It's a chocking hazard, after all.
Why don't you pronounce "pan" and avoid confusing bread with dicks? You Portuguese are always wanting to not speak Spanish smh...
@@fenrirgg because it's only confusing if you pronounce it wrong ;)
_I bake my bread with my car battery NOT my oven. Here’s why_
Need higher voltage
Didn’t under stand the instructions car turned to oven
*flashbacks to that episode in Top Gear where they forced Gordon Ramsay to eat car engine cooked food*
@@TimothyReeves Do you know what the voltage of a Japanese tank battery is? I guess it's a possibility that it's 48V, since descriptions of ERO ovens mention voltages of 50V and up. But i doubt the tank battery voltage was that high.
I suppose you can work with less voltage. If you have a particular target current density per unit of area that you need to reach, then according to Ohm's Law, you only need to reduce resistance of the dough to make up for lower voltage, by reducing the length of the conductor. So 12V will just mean that the distance between plates and the thickness of the resulting bread will be 1/4th of what you can achieve with 48V.
@@SianaGearz Most tanks were basically just farming tractors with armor and guns so In theory, it's all the same engine, transmission, battery, etc. as a civilian vehicle.
"Pao" in portuguese is pronounced almost exactly like "pan" is in spanish, just with a more nasal "n" sound. The Japanese would likely express the modern portuguese word with the same characters they used for its archaic version.
Thanks for telling him I'm portuguese myself and was quite annoyed about the pronounciation of pão.
"Bread in modern Portuguese is pronounced PENIS" - Adam Ragusea
It’s a relatively nasal n sound in Japanese too, at least compared to English.
ん (n) is nasal too- probably not AS nasal, but nasal enough.
If someone had told me tankers invented Panko, I'd thought they were kidding.
I thought you were using tankers like tankie, but nope, literal people in tanks.
Missed opportunity not calling it Tanko
@@DonaldMerand probably a good idea not to celebrate the tank soldiers who were committing war crimes like the rape of nanking in china
Germans called their tank bread panzer
Hey did you know that tankers invented panko
Dad: So son, what are you going to do with the electric engineering degree I paid for
Son: bread goes brrrrrrrrr
You deserve more likes, fine gentleman.
Hee hee 😜
Reading your comment is the first time I actually lol for real in my 15 years of skimming yt videos. Thanx.
Lmao. Nice one
To avoid soggy/oily fried food, double fry it. You initially deep fry at a lower temp and then refry again at a higher temp. The refrying apparently drives off extra fat and leaves the end result crispy.
I explained this online once - as it was the way my parents always deep fried food. The general response from today's gen was "No-one can be bothered to do that".
@@thedativecase9733 Not surprising. I have ten years of experience in restaurants and another trick I learned is letting the food rest above a hot fryer for a few minutes (the oven works too). It prevents the oil and crust from cooling too much causing the absorption effect mentioned in the video. The longer you keep fried food warm the less grease and more flavor you get from it.
This is especially beneficial for superb french fries!
you need to let it rest after the first fry to let the water evaporate off though you can't just do it stright away. its a good tip though, i won't use panko because my breadcrumbs are just bread that didn't get eaten in time, so all of my schnitzels are regular breaded otherwise i'd be wasting that, although yep panko is crispier. my mum switched to them a few years ago (and she's been schnitzeling since she was a kid). it takes something pretty big to get an old austrian woman who has been cooking one way for 50 years to change her methods.
That’s how fries are made. Learned at le cordon bleu that’s how you avoid soggy wet fries. Take cut potatoes, wet it, fry it, freeze it, fry again. Less oil and crispy
As a Japanese-Brazilian I believe the pronunciation of bread “pão” in Portuguese haven’t changed over time. In the diphthong “ão” is pronounced in one syllable, where “ã” sounds like nasal “a” and the “o” in the end is very subtle. Since there is no sound like that in Japanese, they call that “pan”.
His pronunciation of Pão sounded like Pau, that could mean wood or dick in context.
I heard of a friend that the ão and ões are pretty difficult sounds to foreigners
@@TakeuchiZinominha quinta série despertou nessa hora rsrsrs
@@TakeuchiZinoPão is just pronounced like “pan” would be in French.
@@ferretyluvpain (said like Spanish Pan), you mean?
My aunt has told stories about getting her first microwave back in the day. It came with a cook book that told how to make basically anything. The family would pick a recipe then watch it cook in the microwave. They tried different bread recipes. She said some would work others wouldn’t. She said that the breads that would cook up never “seemed right”
"never seems right" My dad used to say that about me, haha! Wait... oh... 🤣
Bread: exists
Some guy: *what if we electrocute it*
Watt about it?
Leechy Fruit
I see *watt* you did there
What if we boil it
@@seanimationsyt2220 and then bake it? Bagel time
michael reeves used to be a japanese soldier in ww2
9:32 Just to add on what Adam says, "Tonkatsu" is the pork version of this Japanese schnitzel, "Ton" means pork here. So the sauce would be "Tonkatsu sauce", not just "Tonkatsu" which refers to the deep-fried pork schnitzel.
True. Also, if I heard the ingredients correctly, that's teriyaki sauce.
@@Royy164I guess it might be the same as whatever they do for American teriyaki sauce, though truly, in Japan teriyaki is just a glaze of soy sauce, mirin, and sugar. Nothing like an actual sauce. Tonkatsu sauce is basically a variation on what the Brits called brown sauce. It's actually often vegetarian, and it's a kind of Japanese Worcestershire/Worcester sauce. I think that's where a lot of people get confused and assume it needs to contain Worcestershire sauce, as in the Lea and Perrin's kind of fermented fish sauce, when really it often doesn't contain fish at all.
@@Krossfyre I'd put it midway between teritaki sauce and british-style brown sauce
There are two kinds of bread crumbs I remember using often when I'd worked at a seafood market years ago: panko, and Italian bread crumbs. The first kind fries up nicely and provides a nice breading which is never too dense for a fork alone. The other has certain seasonings in it and is smaller than panko. They add more flavor than panko, since it's a mixture of things like basil, oregano, and pepper probably.
In portuguese "pão" is read like "puh-w", the "ã" being a nasal A and the "o" making a W sound. So the pronunciation is actually very close to the old form and current spanish word "pan".
I think a good start for English speakers would be to pronounce the Portuguese "não" like the English "noun". By taking the first n out of the word "noun", they can use the "oun" part to pronounce the sound of ão in almost any word without struggling. It is still not the perfect pronunciation of words having ão, but it is closer than pau is to pão.
Nice video, by the way
and if u say "pao" the way Adam did, ure saying "dick"
Rafael Kobayashi haha
I have no idea how you got "puh-w", but apart from it, yeah. He did murder the pronunciation (which is expected from an American trying to say "ão") and what he said was "pau", which is "wood" and a slang for dick.
@@HenriqueErzinger "puh" as in "pã" and a W sound from the final "o" (like a polish ł).
SO THAT'S WHY I LOVE PANKO! I haven't used Panko breading in a while, but I absolutely love Panko and couldn't find a way to explain why I prefer Panko over regular breadings. This is the scientific facts that I needed!
I started only using panko about 10 years ago. I used it for chicken cutlets, meatballs and meatloaf & was a lot happier with the results. Even after refrigerating the leftover fried cutlets, they were still surprisingly crispy. Love your content!
not big on food videos, but these are a perfect combination information, pace and entertainment. Low key, no boring hype, but just genuine enthusiasm that draws you in.
3:27 Haha Panis
Soos
An english speaker would never get the sound of pão right without some serious training before
He just said stick, or dick, in portuguese.
MinerMorsel du hier? lool
The a should have been an e
Always remember that Panko Schnitzel is on the right.
🍞🐖👉
@@ehsan_kia more like 🇯🇵🍞🐖👉
@@a.w.4708👉 🐔🔨🍚🍖
lol it's been how long, and this joke still isn't dead :P
1337GameDev nope haha
I managed to convince my mother to use panko instead of breadcrumbs. She was very sceptical at first, but once she tried it, she couldn't believe how much tastier and crunchier the food became. We don't use anything else anymore, just panko. And I'm slowly moving my friends to it too.
The little ~ over top of the vowel in pão is actually an n, same with the one over ñ in Spanish.
It dates way back before the printing press, where monks and scholars would come up with ligatures to save space on paper writing.
The Latin Anno became Año in Spanish, and Pano became Pão in Portuguese.
Interestingly & is also a ligature of E and t, literally the Latin word for "and", "et".
Yeah. In Portuguese we never dare to pronounce it with an open "a", it should sound more like puh-uhm.
Pão with an open "a" would have the same pronunciation as the word "pau", which can be translated as stick, but serves as a double entendre for... well... a certain member of the male anatomy.
And there's also some places where pão is pronounced as Pom or Pam (Brazil's south and Portugal's north)
Just for reference it seems pretty easy to make panko yourself. They actually gave you the DIY solution in the interview. Flower, water, tank battery, boom bread crumbs!
For south German meatballs (which rule supreme among all meatballs), we use special ground up dried mini breads (Brötchen) instead of regular breadcrumbs.
Now that I think of it the properties of these ground up breads are pretty much exactly like panko. Next time I make them I will try to get some panko and make some of them with that and see what happens :D
how did it do?
@@Dark-dz8co Worse than the original recipy, but I think a little better than regular breadcrumbs. The result was less tender and more crumbly, which kind of makes sense since the particles are smaller after all. Also here it's the most expensive option... Perhaps if I were in Japan and couldn't find the right sort of bread it may be a sort of emergency alternative.
@@towakin7718 thank you for following up for us :)
Recipie?!?!?
@@adventureswithkylekastle7643 No, it seems neither "recipy" nor "recipie" is correct, it's apparently spelled recipe xD
2 old buns (yellow outside, pure white inside), break them into small pieces. This can be a little annoying.
500g of minced meat. 50% pork 50% beef (Yes this is important).
2 eggs
parsley
mustard
some salt and pepper
an onion or two. Put in a pan with butter and some of the parsley at medium heat until they are glazed.
Then knead it all up until it's evenly mixed.
Heat the pan, and when forming the balls make your hands wet or everything will stick to your hands.
Don't make balls, but instead kind of flat, wide cakes. About 2cm (less than an inch) thick, and about 7-10cm (3-4 inches) in diameter, and put them in the pan at medium high heat. Turn once. They're supposed to be nicely brown. If done at the right temperature they will not be dry (which is also the reason for the mixed minced meat) but nicely juicy.
You can eat them hot with all sorts of things, or cold with some bread and mustard if you like.
Crunchy and delicious. Good for fish and chips too
Ray Mak I meet you again spammer
Are there PANKO "bread" maker ovens commercially available in EU?
No
hi againn
Leave me and my weird ass video taste alone
Hi, portuguese guy here, the "Pão" reads pretty much like "Pan", that's why the japanese call it that. Most times when there's these traders introducing foods to other countries they write it as they hear it, for example, we introduced oranges to Greece, and they call them "Portucales" there.
Or, as they teach us Americans in elementary school, sound it out, P-A-W-N.
@@humboldthammer pawn? Huh?
@@Muzikman127 Yep. Now tell me everything -- or did YOU swear an oath to secrecy? All is being revealed, right now, everywhere. The Dupes, dopes, and Pawns of the Secret Societies, just now found out that Jesus already won -- Lucifer was judged by the Ancients of Days in 1985. Final judgement for the devil and dragon is 10?12/26. Daniel 7: 9-14.
Epochal Eclipse April 8th 2024. Don't stare at the sun. Matthew 16: 4 Jonah 3: 5
@@humboldthammer uh....
@@Muzikman127 Never mind. Over 93% of men and women are nearly deaf and blind spiritually. That's called NORMAL. It has always been this way.
"I'm running out of reasons to use any other kind of bread crumb." Exactly! Well said!
That only shows how bad of a cook a person is, different breadcrumbs are available because of their different possible use, some brown easier so you can't use them in instances where the meat needs to spend a lot of time in hot oil, others conserve their crispy texture even if they are immersed in liquids which are helpful for good sweeet and sour chicken and panko in those instances are a no go.
@@MikhelBL i think you got what he said wrong, he mean't that panko is just the best all around breadcrumbs, what the point of buying a very specific breadcrumb if you are only gonna use it like once a week at most
"Basically Japanese white wine" - I lol'd. This was really interesting, I had no idea why panko was so different!
A couple Japanese language nitpicks:
A different word pronounced "ko" does mean child, 子, but that's just a homophone. The "ko" in panko is written 粉 which means flour or powder, like you said.
"Tonkatsu" means pork cutlets, the pork version of the chicken katsu that you made. "Tonkatsu sauce" is the phase you were looking for.
Or just Katsu sauce, or bulldog sauce by the popular brand name
So tonkatsu = Weiener (Viennese/Salzburg) Schitzel, did I get that right?
LOL the longer I cook/travel/eat the more I'm like fine every culture has its:
_______________ [fill in the blank]
*little fried meat hand pie
*puffy sugar & cinnamon dough dessert
*baked in a clay pot simmered veg + meat
*noodles +broth/sauce
*weird use of eggs meal
*hot sauce
*yogurt adjacent stuff
*goat/sheep &/or cows milk cheese product
*version of bacon
etc
BREAD CHILD!
I got whiplash when he said tonkatsu, I forgot that he was making chicken katsu for a second.
And panko is pronounced pahnkoh
As someone who's part Japanese, I find this really interesting. I've used panko in cooking almost exclusively (I like it much better than traditional breadcrumbs) and it's really cool to see how it was first developed and how it was made.
As an aside, my favorite thing to do with panko is to make tonkats or chicken katsu which you made (ton meaning pork, and katsu meaning cutlet, so pork or chicken cutlets. You called "tonkatsu" the name of the sauce, but tonkatsu sauce is just the sauce traditionally served alongside tonkatsu) and katsudon (which is usually made from leftover katsu and a mixture of egg, onion, and sauce made from soy sauce, mirin, and sake, served in a bowl over rice). It's delicious.
Love this video... I never knew why Panko was different, just that it was, nice to know why. If you really want crispy use potato starch instead of flour, you'll be surprised.
The teacher: What are you laughing at?
Me: *chuckles at the Latin word for bread, "Panis"*
Panis is not that funny, but the way he mispronounced the portuguese "pão", what he said was "pau", a slang for penis.
I love the smell of _Pinus_ at Christmas time.
Filipino word for panis is expired lol
@@astrod3rp305 expired cupcake
In French bread is “pain”
I like how he recommended Ethan at the end, there's even a link in the de_box
Adam's clearly been an inspiration for Ethan
grinding up pork rinds works extremely well, too. great for low-carb cooking.
In fact, we've used a product called "pork panko" and while it's not the same, it's pretty damn good (surprised all of us).
Grated parmesan cheese makes a great keto alternative as well.
Excellent, thank you! I enjoyed learning about the Panko process from the gentlemen at Upper Crust Enterprises, Mr. Kawaguchi, how his father started producing Panko, and the WWII history, as well as Mr. Shea's explanations and the helpful display board of recommended products!
If there are awards for TH-cam broadcasts, this episode should be nominated for one.
Thank you to the Japanese panko people for letting us know how this is different!
This interview seems great! Upper Crust Enterprises seems like a well-prepared company.
Everybody gangsta until u see ur local deli shocking the bread with volts
Oh yeah, I exclusively use panko and have for years. I had no idea why panko was so much better and different than regular breadcrumbs. Now I know! Thank you for this video it was really informative and interesting. :D
Adam, you're the first for me to say this but you need a Donation platform! Anything from patreon to whatever else people use these days.
I was always afraid of cooking and all the other channels didn't ease that for me. Yet you are inventing new ways for me to just get up and try something without feeling pressured by the standards others set.
I think there are more people like me that would like to thank you for that and maybe support your videos financially!
The guys you interviewed were amazing!! I love the background and I love the prop with the brands
That depends on where the water content is highest, normally microwaves do not cook foods from the inside out, they cook them from the outside in, but starts slightly deeper into the outer parts than normal ovens.
Water molecules both soak up microwaves and heat up, and simultaneously block microwaves from penetrating deeper, so you kind of get a shell of heating that starts near the surface and then shrinks towards the core as water is cooked away, this is why microwaved meat can still be frozen in the middle afterwards if it's too thick.
A lot of value, a lot of information and also helping local businesses, tying real value for users and businesses together. Your videos are the definition of how it needs to be done.
"Wubba Wubba"
-Adam Ragusea 2020
Dub dub
I'm Italian and in my family we always use to dry off the interior white part of big bread loafs (the rustic crusty type) that had already gone stale, and the end result is practically identical to this panko.
FINALLY, THE COMMENT I WAS LOOKING FOR!
Thank you for confirming it works!
My Florentine husband disagrees and won’t be convinced to change to panko from 0ir mio pan’ grattaho in casa.”
There is a technique using silk papermaking screens, flour and yeast to make super thin "bread" that you then bake below browning temp and run a rolling pin over. Its good for making barley or *spelt* panko. It can be used for bean flour mixes as well and since it's not hard on the mixture you can get a lot of different seasonings into it. You keep the temp down in the range that the silk can tolerate until it's cooked enough to come off then you can cook it a little harder to "de-dough" it.
The only guy I know that quotes scholarly articles in his food reviews. LOL. Every video is pure gold man. Keep it up.
My life changed when I realized Panko bread crumbs were so different than Bread crumbs.
DUHH!
I used to think that Panko was a brand. Specifically a brand that wasn't available where I am (the UK), so I would always just buy regular breadcrumbs when a recipe called for Panko, but boy did I realise I was wrong when my sister came home with a supermarket brand of Panko breadcrumbs.
@@rebekahsegun8319 LOL! Noob!
@@rebekahsegun8319 I didn't really think it was a brand, but I agree on not really knowing what it was, or how they'd behave vs the regular stuff... For a lot of stuff I won't go back, but a lot of stuff I would never switch over for.
I thought it was just a trademark name.
"I don't want to eat bread on bread.".
Reminds me of a honeybun sandwich I ate one time.
@@s3studios597 My husband's toast sandwich comes to mind too
We batter and deep-fry everything, much of which ends up on a bun of some sort.
Possibly the smoothest ad transition I've ever seen
My parents' japanese restaurant interestingly doesn't use panko, but rather uses a method where they fry tempura batter by itself and use the crunchy fried bits that result as a sort of "breadcrumb" for our katsus and shrimp tempura (ebi furai)
The shrimp tempura we use for our sushi rolls and the veg tempura are traditionally battered tho ;)
Hello, I was interested in that origin story so I did a little bit of research, and came across this journal paper www.sci.kanagawa-u.ac.jp/math-phys/aoki/u17aokDATA/SJKU_2019_vol30-aok-9-16.pdf
According to this paper, the method of cooking (bread) by method of direct application of electric current was originally conceived by the Americans, but a patent for the design of a real device using this method was acquired by (Colonel) Shozo Akutsu in 1936.
Shozo Akutsu was ordered in 1934 to create a mobile kitchen of sorts capable of feeding a tank division, beginning with an electric rice cooker (1935) using direct application of current, which was also used to create bread (1936) and a combo device (1937). Interestingly, this research occurred in Germany, in collaboration with the German army, according to wikipedia.
After the war, in 1949, the distribution of flour was controlled by the government, who used some portion of it to bake bread using this electric current mechanism. Unfortunately, this bread was unpopular and barely any was sold, so it was dried and resold as bread crumbs. These bread crumbs were popular, and soon many bread makers started making bread crumbs in this way. The large scale manufacturing of panko only started after rationing ended in 1951.
Obviously this is only one journal paper, and I did not verify any of the primary sources, but I think the story of soldiers discovering that they could use tank equipment to bake bread might be a little bit of an embellishment.
Anyways, thank you for the great video.
All I can say is, "Wow". This Thomas Kim guy should get involved with vaccine development. Ted
This you just wrote that long paragraph just for food
My great-uncle was stationed in Japan after the war and he eventually married a Japanese girl who's father was a commander in the Japanese army. We think it was a tank command but we're not sure since a lot was to time and translation. But we do have a picture of him in front of a tank in uniform.
Now according to her panko came from bread that was cooked in a old early electric rice cooker.
A battery wouldnt have enough current . I knew it was bullshit.
Tanks for looking onto this. 😁
This guy always answers questions i never knew i had to ask
"For more specific tips, maybe go check out that Ethan guy's channel instead of mine...?"
I like both channels. Each one has something different to offer, but I favor Adam a little more the more of Ethan's videos I watch.
I dunno, I started watching his stuff and he seemed pretty smug. I know Adam can be smug too, but for some reason I find his smug-ness endearing
Shots fired by the Ethan guy and Adamn finally responded
@@ggw1776 Those are the words I was looking for; Well put!
Adam also has a focus on practicality while Ethan focuses on perfection. Some of his "remasters" miss the point of the videos he's addressing.
Adam and Ethan battle in the comments on this video: th-cam.com/video/v2pCvV8Dn60/w-d-xo.html&ab_channel=EthanChlebowski
See the pinned comment.
@@holypolarisbatman spot on
Great video! Very interesting.
The crust-free method is very cool, but it's only one of a few methods used to make panko both in Japan and abroad. Quite often, it's simply made by baking massive loaves in the oven, cutting off the crust, and then shredding the crumb - basically the same way you described folks doing at home. When you do this at home, but you don't bother drying it, it's called "nama panko". You see this quite a lot in Japanese recipes. Something worth playing around with.
Also, ko here does not mean child. The "ko" in panko is 粉, while the "ko" as in "child" is 子. They're homophones, but they're etymologically distinct.
Anyway, love your content. Thanks!
I have done that before and it is exceedingly similar. Made sure the bread was fresh and shredded it to get that long sliver crumb then dried it. I make regular crumbs from stale bread that is dried first then run through a food processor.
Thank you explaining how Panko is "currently" made.
Nice one
cheeky
In Portuguese language when theres a "~" over the vocal you should make a brief "n" sound after the vocal, but the sound doesn't affect the next vocal; so Pão is pronounced "Pan'o" like "Pan" with a "o" at the end.
@Clockwork Nick Dude, I'm literally from São Paulo.
The "ão" in "Pão" is pronounced like the "oung" in "young" so its a similar nasal version of "pan"
I was looking for this comment 😎
Adding to this, I believe the Japanese "n" sound does not distinguish between the English "m"/"n"/"ng" as well (might depend on the position within syllable as well). And at the end of a word, it can get really similar to "ng".
I’m from Japan but I never knew about origins of パン粉(panko). This was super interesting you watch.
It's so amazing that the US culture of cooking is a ton of other cultures put together. We are influenced by everyone else and make dishes as such.
Adam back at it again with " Why I electrocute myself, not my breadcrumbs"
why my breadcrumbs electrocute me and not oh wait
Pão sounds more like "Pan", not "Pao", in Portuguese.
i though it was pronounced sort of like "Poh" or "Pou"
Yeah, Portuguese in general is more nasally than other Romance languages.
Reading sorta like "pawn" should work
and Adam read it like pau, wich sounded funny
pão is closer to pawn
I don't know how well this would work but you can mostly substitute panko with pre sliced french bread. remove the crust then place on a metal tray on the bottom rack in the oven at 375F for 8 - 12 mins. pre sliced Italian bread purchased from a bakery would probably be closer to panko when dried in the oven since italian bread has even softer dough than french bread.
10:20 NO! Microwaves DO NOT cook from the inside out. That is a myth.
@Don Monfort I was curious about this; would it cool the whole thing uniformly, or end-to-end from the current source, or something else?
Maybe not inside out, but not outside in either? Uniformly?
@Don Monfort lol ohmic heating is highschool physics, that wasn't what I talked about(especially after it was described in this very video; watch it carefully), i asked about how microwaves don't cook inside out
Google "microwave heating", do they use electric current through the food instead of vibrating water molecules through microwave radiation?
And how is that "heating up at the same rate" not cooking inside-out?
It's just an oversimplification of the physics.
Most people say that a Microwave cooks inside out, and in many ways it actually does in a practical sense, but anybody that's undercooked a hot pocket can probably tell you that it's not heating from the center out, nor is it cooking evenly. It more has to do with water content, as hot pockets tend to actually have their dough crusts heat up faster but typically it dries out which leads to the finished product of the inside being lava while the crust is a comfortable heat. Equating electrification to microwave is a bit... incorrect as well, which is why I understand a bit of confusion from the statements here. Since electrification is likely also using the water as a transmission source the heat is likely produced from water's existence, but unlike microwaving the water is not the particle specifically causing the electric resistance that's heating it up.
So yeah, microwaves _don't_ cook inside out, but from a layman's perspective we don't exactly have a better vocabulary for something that isn't cooked from an external heat source, so we still say "cooks inside out"
@@SherrifOfNottingham Perhaps it's more accurate to say it cooks from just underneath the surface?
Bread: *exists*
Some Japanese guy: haha Bread goes tttzzzzzz
Your profile photo gives nostalgic feelings about 2012-2014 Minecraft mods
@@solaireofastora1785 feed the beast vibes
lol
This was an awesome video, I'm glad youtube decided that I needed to understand panko on a molecular level
Panko all the way for coating and frying, but the one thing I wouldn't use it for is mornay.
Mornay is all about the flavour of the breadcrumbs, so for that, I pick up very high quality bread that has gone stale.
Fortunately, my local supermarket sells off its barely in date products for cheap, and I can occasionally pick up a Pain De Campagne for pennies. When I do, it gets spread around the kitchen to dry, crushed up in a blender and pushed through a colander to remove the big lumps, and frozen until I need it.
Ethan’s next video: Why making your own Panko is a GREAT idea!
he's such a snake
@@billl5297 More like a leech than anything. 🤣
Ethan is a great TH-camr honnestly, his response video was well made imho
bill L can you explain
@@billl5297 lmao wut
"Anyway, THEY SHOCKED THEIR DOUGH WITH TANK BATTERIES"
May be the most badass sentence Adam has used yet.
I think we know which Ethan he's talking about.
I HATE people that HATE other people. I get a lot of HATE comments on my amazing videos and I HATE it. Please don't spread HATE. Do I have to HATE you too, dear zara
@AxxL daddy chill nobody said anything about hate but you
@@-Name-here- r/wooosh
Big Oof it’s not really a wooosh it’s just a bot commenting
@@hanktucker4313 Thats not a bot, its a weird guy that been around on youtube for a while.
It happened to me today by mistake - was baking bread and after about 1 minute of baking had a power outage. Once power was back, I by mistake started the oven in microwave mode. After 5 min I observed the mistake. But the damage was done - a soft 100% whole wheat bread within 5 minutes with no crust. It was very soft, well cooked and very nice. Was so happy with the mistake, i reproduced it twice to see if it works (it does). You should try it sometime. It takes only 5 to 6 min (2 cups wheat dough). If you want the crust, apply a little buttermilk and just put it to convection mode for another 3 mins at high heat.
Nobody:
Upper Crust Enterprises: We should call our company that makes bread with no crust, Upper Crust Enterprises, inc.
"So they shocked their bread with tank batteries!"
*[Insert Warthunder Music Here]*
I just discovered this channel. You are AMAZING! I love the science part of food and cooking! THANK YOU!
3:20 Thanks for the whole rundown! I've heard that story before but got frustrated when hearing people say that "Pan" is from Portugese "Pão" but neglect the fact that Spain was in the area as well. I speak both Spanish and Portugese so hearing that story told by one perspective was kinda frustrating. I appreciate how thorough you are in your videos!
Me: Trying to sleep
Adam: WUBBA WUBBA
Hey Adam, maybe look into whether microwaves *actually* cook stuff from the inside out ;)
The microwaves formed in the microwave spin the water in the food creating friction thus hearing it up
They don’t just watch kitchen nightmares and u will see.
They don't. Simple knowledge of how microwaves work and interact with things would tell you why.
The microwaves get absorbed into the outer layers food by the water present and slowly they will make it to the inside but there is a limit to just microwaves. That's why you can't really cook a whole chicken in a microwave because the heat just doesn't make it to the center. Also the reason why you need to stir foods usually to help heat them evenly throughout the center
Look at you being all smug, must’ve been the only breakthrough you came by since you broke your head when you where a kid ;)
So, as I understand it, microwaves do penetrate to the interior of the food and excite water molecules there. They don’t penetrate very far, so in the case of a very thick piece of food, the interior will mostly be heated by conduction, but in the case of a thin piece of food (like a flat dough) you would be cooking it all the way through directly with the microwaves. If someone with more expertise cares to weigh in, they’d be welcome.
Super interesting, one small point: Microwaving doesn't actually cook food from the inside out, that's a bit of a persistent urban legend.
The thing is, it does, kinda. The microwaves do excite water molecules on the interior of the food. It's also the case that in very thick foods, the microwaves don't penetrate very far, therefore the interior is heated primarily through conduction via the outer layers. But with a thin piece of food (like a thin layer of dough), yeah, you are cooking it all the way through directly with the microwaves. If someone who has more expertise here wants to weight in, I welcome it. But this is what I understand to be the case.
equal amount of likes between you two 😂
The microwave also acts on sugar and fat molecules, but much less efficient than in water.
Adam Ragusea this is correct- it’s down to the absorbancy if the material for a particular type of electromagnetic radiation. Microwaves are very penetrating and can travel through a significant amount of matter before they are absorbed (there are special quantum mechanical explanations for the conditions which allow them to be absorbed). When a molecule absorbs a microwave (typically a water molecule), it rotates leading to molecular vibration which is what we perceive as heat (this is horrendously over simplified). A microwave can travel through other molecules/matter to a far greater degree than conducted heat (which is where hot air molecules bounce off the surface of the food, transmitting their thermal energy). The same is true for radiated heat which is infrared electromagnetic radiation - it gets absorbed at the surface of the food. So it’s definitely not an urban legend that microwaves cook inside your food.
@@aragusea Interesting, the cursory research I did before commenting just said that its pretty much a myth, but that logic stands to reason.
There are hundreds of Panko dishes here in Japan but my absolute favorite is definitely Kaki Fry or Deep Fried Panko Oysters, served with Tartar sauce or tonkatsu sauce and a splash of lemon. 🤤 I HIGHLY recommend that you try it. 😍
Thank you for the recommendation!
I never realized the difference, guess I'm going to go buy some panko now
Bread:
Some Japanese Guy: haha **ZAP**
To be honest, I don't see the point in all this food science when I can just spawn a burger out of thin air using my sheer will.
Big troo tho
Haki
Where would burgers be without food science
@@RVZER I don't know and I don't care. Best not to bite the hand that feeds you by questioning the entities that be, just like how I don't mind the 10,000$ in a duffel bag that keeps appearing in the alley near my house.
8:03 I cannot express how much I love that he did this, I genuinely thought "Which brands are "good" panko" cuz a lot of the brands i see personally come in boxes that u cant see into without opening first.