I saw an ad for panko breadcrumbs, a keto alternative to… well, breadcrumbs. I assume they’re meant as a coating. But could I smash up a bag of Baken-Ets, and successfully use a cup of them in a meatloaf?
Not sure I get the distinction you’re trying to make here? Panko breadcrumbs are just crumbs of bread, specially processed to be flakier or something. Yes, apparently that’s designed for maximizing coating crispiness, but I have used panko crumbs in place of ordinary breadcrumbs for non-coating purposes too, and they work fine.
I am not sure that pork skins or other types of crispy crumbly food could be substituted for breadcrumbs as successfully. The purpose of breadcrumbs as filler in dishes like meatloaf is to soak up meat juices etc. so they don’t just drain out of the loaf. Will pork skins do that?
Pork skins have their own juice? Ewwww.
I ain’t doing that.
Panko is different from “regular” breadcrumbs. It is neither better nor worse. It is just different and has uses where it is ideal and others where it is not.
Mainly they are crunchier so are often nice as a coating. Not sure you need that has an ingredient for meatloaf (I’d say no to Panko for meatloaf but I admit I have never tried it).
I don’t think Panko are keto friendly but in my Atkins days (we are talking ages ago), I did use crumbled pork rinds to make a “breaded” catfish that was pretty good. Even my normal eating boyfriend liked it. I never did it with anything else and in any other circumstance, I loathe pork rinds.
DOH!
I was typing in a hurry. I meant ‘PORK panko’. Pig skins ground up like breadcrumbs. I’ll ask a mod to close this thread and I’ll try again.
Done.