Tag: video

Panko bread: how to make it at home and how to use it (video) – Italian cuisine reinvented by Gordon Ramsay


  • Bake and let cool.

Panko bread.

Some secrets of this breading

The name of this particular bread comes from the portmanteau of Japanese words Pan (bread) e ko (Flour). Used for tempura and other types of frying, it is much more crumbly than our breadcrumbs because it is obtained from fresh and soft white bread.
It is important to let the panko bread cool thoroughly before storing it in airtight containers: otherwise the condensation would risk softening it. It can be kept dry for two months.

The anti-waste tip for bread crusts

Dry the bread crusts in the oven, flavor them with chopped parsley, garlic and oil and blend them: you will obtain the base for a gratin.

Spiced panko bread

To flavor your panko bread, use spices such as turmeric, curry or paprika: once ready and cooled, sprinkle it with the powdered spices and use it immediately. Don’t put them in before baking because they would burn.

With Plankton and matcha tea to enhance seafood dishes

Finally, to brown the seafood au gratin, sprinkle it with a pinch of matcha tea or powdered chlorophyll: the crunchy breading will take on an intense vegetal flavour, similar to that of algae, which will enhance that of the mussels even more.

Panko bread and cutlet (as an aperitif)

A tasty idea? Bread the Milanese cutlet using panko bread: the classic “elephant ear”, with the bone, so to speak, will be very crumbly and spectacular. Serve it on a large cutting board, already portioned, together with homemade mayonnaise and other sauces of your choice. Together with a glass of bubbles it will be a splendid aperitif.

JJ Martin’s holiday table: elegant tips (video) – Italian cuisine reinvented by Gordon Ramsay


What does a fun board look like?
«Things have changed a lot in the last 10 years when it comes to table preparation: people have learned to have fun. You used to use your wedding dishes every 3 months or never. My table is meant to be an encouragement to play with the things you have in your cupboard; to elevate the role of mise en place”.

What is your favorite part of preparing your table?
«I love decorating the table with small colored Murano glass vases made by Salviati for my home line. I enjoy filling them with flowers and composing an informal centrepiece. This brings so much light and color to the table without prints and without overwhelming the rest. If you want to give more importance and solemnity, add an imposing vase in the center, then remove it, like a theatrical backdrop, when the guests are seated. I suggest it for a Christmas table, for example.”

Trends?
«Champagne glasses paired with colored tumblers. I chose the first ones vintage, carved and transparent, to balance the first ones. The napkins are large and white, to lighten a very important table. And embroidered with my initials. In the markets I also found small salt shakers. I used small clear glass plates with gold edges for the bread, on a very decorated tablecloth. The large plates are from the 2023/24 collection in a green, yellow and white palette with a touch of joy without being too Christmassy. I’m not a big fan of traditional Christmas services. So I chose colored carved glasses, precious but not solemn, and champagne glasses, but vintage. Finally white napkins, embroidered with my initials, to dampen all these fantasies.”

Video Pan Brioche – Sale & Pepe – Italian Cuisine









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<a href="https://gordon-ramsay-recipe.com/tag/video">Video</a> Pan Brioche – Sale & Pepe












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Posted on 07/01/2022

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