Home › Forums › Cooking — (other than baking) › Semolina as a Coating
Mike Nolan.I never thought of using semolina as a coating for meat or vegetables when I fry or saute:
BakerAunt.
If you can use couscous as a coating, semolina should work well, too.
I don't do a lot of coating on foods, since we don't fry much and my wife is trying to stay on a low carb diet, but panko stays crisper than bread crumbs. (I've used it instead of cheese on the sides of the dish when doing a souffle.)
I use panko when I roast chicken in the oven, I'm not sure how semolina would work for that.
Panko has the advantage of having already been cooked, semolina and couscous are both still raw durum wheat and probably wouldn't work well in a dry cooking environment, they need to have water or oil available to soften them.
