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What are panko crumbs?

Posted Tuesday, August 28, 2007 3:45 PM

Q: What is panko? A: Panko [pahn-koh] is style of coarse, flaky Japanese breadcrumbs, and it makes an unbelievably crispy-crunchy—and yet light —coating for just about any food you want to fry or bake. If you’ve ever ordered tonkatsu (fried pork cutlet)

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Q: How can I make boring white rice…not boring?

Posted Wednesday, June 13, 2007 4:31 PM

Q: How can I make boring white rice…not boring? A: First, whether you’re using a rice cooker or making rice in a saucepan, use chicken (or veggie or beef) broth instead of water. The standard ratio is 2 parts liquid to 1 part rice, so you can use half

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About Nest Colleen

I am a writer with OCD—Obsessive Culinary Disorder. I'll drive three hours for the perfect almond croissant, and spend countless hours in the kitchen noodling around with whatever recipe or ingredient I'm currently in love with. Ethnic grocery stores, supermarkets at off-peak hours, schmancy food emporiums and farmer's markets are my Madison Avenue. I'm also the author of "The Mere Mortal's Guide to Fine Dining: From Salad Forks to Sommeliers, How to Eat and Drink in Style Without Fear of Faux Pas".


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