Anyone have a good, workable ratio for Kosher salt to panko for breading mixtures (barring other salty elements, like Parmesan)? I always salt to taste but I tend to feel like it's kind of a crapshoot b/c Kosher salt seems to concentrate at the bottom of the mix so it's hard for me to gauge how it'll turn out. I'd love to just have a reliable "go-to" ratio. Also wondering if people season flour AND bread crumbs when breading, or just bread crumbs?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)