PANADE Meaning and
Definition
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Panade is a noun that refers to a dish or mixture made by soaking bread or breadcrumbs in a liquid such as milk, water, or broth. The resulting mixture is often used as a binding or thickening agent in various culinary preparations. Panades can be sweet or savory, depending on the ingredients and intended purpose.
In cooking, panades are commonly used to add texture and moisture to various recipes. They can be used as a filler in meatballs or meatloaf to prevent the mixture from becoming too dry. Panades can also be used as a base in soups or stews, as they contribute to the overall consistency and help to achieve a desired thickness or creaminess.
Sweet panades are often employed in dessert recipes, such as bread puddings or custards. The bread or breadcrumbs are usually combined with ingredients like sugar, eggs, and flavorings such as vanilla or cinnamon to create a delightful and indulgent treat.
Panades are versatile and can be made with different types of breads, including traditional loaves, baguettes, or even croissants. The liquid used for soaking can also vary, depending on the desired flavor and consistency. The mixture is typically allowed to sit for some time, allowing the bread to absorb the liquid and become softened before being incorporated into the desired recipe.
Overall, panade is a culinary technique that involves soaking bread or breadcrumbs in a liquid, yielding a mixture that adds texture, moisture, and binding properties to a wide range of dishes, both sweet and savory.
Common Misspellings for PANADE
- pennade
- Pannad
- panadas
- oanade
- 0anade
- pznade
- psnade
- pwnade
- pqnade
- pamade
- pajade
- pahade
- panzde
- pansde
- panwde
- panqde
- panase
- panafe
- panare
- panaee
Etymology of PANADE
The word "panade" derives from the French language. Its etymology can be traced back to the Latin word "panis", which means bread. In French gastronomy, a panade refers to a mixture made by combining bread with a liquid such as milk, stock, or water. This mixture is then used as a base for various recipes, such as croquettes, meatballs, or as a thickening agent in soups and stews.
