Panade
Panade

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, panade. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Panade is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Panade is something that I’ve loved my entire life. They’re fine and they look fantastic.

At its most basic, a panade (puh-NOD) is a combination of starch and liquid that keeps the protein in the meat from shrinking and tightening during cooking. As the meat cooks, the starch turns into a gel that acts as a type of lubricant between the protein fibers. To reheat, cut the panade into wedges and put on individual ovenproof plates.

To begin with this recipe, we have to first prepare a few ingredients. You can cook panade using 5 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Panade:
  1. Get 16 oz leftover bread, any kind works
  2. Take 2-4 cup filling, combination of any left over vegetables and/or meat.
  3. Take 1 cup shredded cheese, any kind of cheese preferred
  4. Get 4 cup chicken or vegetable broth
  5. Take 4 tbsp olive oil, extra virgin

Panade is a paste with the consistency of a very moist dough. It can be savoury or sweet. It is used as a thickener to: bind other food ingredients together, such as ground meat or fish; thicken sauces; add volume, capture flavours. A Panade is made from a liquid such as milk, Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread.

Instructions to make Panade:
  1. Preheat oven to 350f/175c/gas mark 4.
  2. Slice and cube the bread into large chunks, roughly 1 inch.
  3. Then toss the bread in a drizzle of olive oil and a good pinch of salt.
  4. Spread the cubes on a cookie sheet and toast the bread for 30-40 minutes, stir 1-2 times during the baking time, until the bread is completely dry.
  5. Then prepare the filling, you can add any vegetables or meat you have left to use up in the panade, but all does have to be pre-cooked before adding it to the bread, so while the bread is toasting sauté the vegetables your going to use and cook your chosen meat. It's good flavour with I.e onion, garlic, beans, spinach, bok choy, chicken and sausages.
  6. Bring the broth to a simmer on low heat, you want it to be at least warm so it gives the cooking a head start.
  7. When its all cooked, in a square casserole dish arrange about half of the bread at the bottom of the dish. The bread should fit very snugly. Next, layer about half of the filling and press it so that it goes into the gaps between the bread. Next sprinkle half of the cheese on top of the filling. Then add a second layer following the same pattern.
  8. Pour the warm broth over the top of the panade. It should fill the dish to within a half-inch of the top.
  9. Cover with aluminium foil, and seal the edges closed.
  10. Place the dish in the preheated oven (350f).
  11. Bake for 45 minutes covered with foil.
  12. Remove the foil and continue baking for another 15-20 minutes, until the top has become crusty.
  13. Remove from the oven and let it cool for 10-15 minutes.

Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them. Panade is typically one of two different dishes: a thick paste used to bind other ingredients together or a baked casserole dish similar to traditional bread stuffing and French onion soup. While the word itself is used for both foods, the end result of each dish is quite different, with the former being used in other dishes and the latter being a complete dish. Panade comes from the Latin base "pan" for bread.

So that’s going to wrap it up for this exceptional food panade recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!