One simple way to keep your ground meat based dishes moist, tender and flavorful is to add a Panade. Learn how to make one here using the following guide.
Have you ever eaten a hamburger or meatball that tasted dry and inedible like hockey pucks? Recipes that use ground meat can be spruced up with just a few ingredient tricks to turn dull dishes into ones people crave!
Whenever you bake, grill or braise meat that need to be cooked well done, you run the risk of losing juiciness and flavor. One simple way to keep ground meat dishes moist and flavorful is to add a Panade.
What is a Panade?
A panade is a mixture of starch and liquid that is added to ground meat. Any combination of starch (bread, panko, crackers) and liquids (milk, buttermilk, yogurt, stock, water) can be used.
Varying the combination of panade ingredients and incorporating aromatics and spices can add more or less flavor depending on your taste preference.
Basic Panade Guide:
The panade mixture consists of 1 cup bread cubes or crumbs plus 1 cup liquid, soaked for 10 minutes and mashed into a paste. I recommend the following based on specific recipes:
- Meatballs and Meatloaf: 1 pound meat + 1 large egg + 1/2 cup panade
- Burgers: 1 pound meat + 1/4 cup panade
Experiment with the panade amount until the desired texture is achieved. You can taste how adding a panade makes a recipe more moist and tender by trying my Italian Meatball Recipe.
Meat cooked without a Panade
When the muscle fibers of meat proteins are cut or ground into smaller pieces, this causes sticky soluble proteins to be released which can then affect the texture of the meat.
After meat is mixed and cooked, the proteins tighten and contract which causes significant amounts of moisture to be squeezed out. If a panade is not added, then ground meat dishes may reduce in size and become dry or tough to eat. Source: The Science of Good Cooking
Recipes that could incorporate a Panade:
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is the Function of a Panade?
The starch in the bread absorbs the liquid in the mixture and creates a starch paste. The paste coats the proteins and sets into a gel when cooked, preventing the proteins from linking too tightly together and squeezing out moisture. This keeps the shape of the ground meat while moisture is retained.
- 1 cup bread , cut into 1/2 inch cubes
- 1 cup milk , plus more as needed to cover bread
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Place bread into a medium-sized bowl and then pour 1 cup of milk or more as needed to cover the bread.
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Allow bread cubes to soak for at least 10 minutes, until most of the milk has absorbed and bread is mushy in texture.
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Pour off any excess milk and mash the bread mixture with a fork until there are no dry spots. The mixture should look like a starchy paste.
- Buttermilk, non-dairy milk, stock or broth can be used instead of milk.
- Dried breadcrumbs like cubes, panko, and smaller traditional breadcrumbs can be used. It may need more time to soak if cubed or less time if smaller sized. Just make sure the liquid is absorbed and the bread is not dry.
- This recipe is for the panade mixture only. Incorporate into meat recipes such as:
- For Meatballs and Meatloaf: Add 1/2 cup panade to 1 pound ground meat, 1 large egg and seasoning. Mix until combined and cook according to the recipe.
- For Burgers: Add 1/4 cup panade to 1 pound ground meat and seasoning. Mix until combined and cook according to the recipe.
How do you make it? How long do you leave the milk set?? I mean, instructions at all? *scratches head*
I’ve been doing this for at least 45 yrs. all I did was tear up a slice or 2 of bread & add enough milk for the bread to soak up. I started doing this while in early teens, I think
That’s awesome Susan! Happy to hear that adding a panade works for you ๐
How much do you use per pound of hamburger?
Hi Ed, great question! I would start with 1/4 cup panade and up to 1/2 cup, for 1 pound of beef and 1 egg as a binder.
Yes – milk soaked bread has been in my mom and grandmother’s recipe since, since forever. Now I know the proper term for it.
I’m sure your grandma’s recipe is amazing Blythe! So happy that the post was helpful to you ๐
Do you see this in the meat after cooking? Like chucks of white bread in your burger.
Hi Larry- Great questions! If you are using fresh bread as ling as you mix it well and it absorbs the liquid you shouldn’t have visible pieces of bread in the burger.
Reading comprehension at all? It’s right in the directions.
Lol. Yes, Jessica must be a very patient lady. All directions are in her instruction.
This is GREAT information that I can use for my next meatloaf, and I’m glad to know about this site. Thank you.
Thank you John, I’m glad that you find it helpful! Let me know if you have any questions, I’m here to help ๐
Hi,
Can I use bread ends for this? Thank you
Hi Nick- Yes, you can use bread ends, but I would use a mix of center pieces and ends as the center pieces will soak up the liquid a little better.
Thank you for the information! I’ve used a panade for years, but never knew the science behind the magic. I really appreciate what you are doing here.
Thank you Deborah! Your feedback really keeps me motivated ๐
Now I know why I always add milk and bread to my meatloaf. Didn’t know it hada name..Thanks .โยดยฏ`โข.ยธยธ. เฝฒโฅเพ.
My mother always used bread and milk when making burgers or meat loaf, I had asked her why and she said because her mother always did. I wish she was still here and I could tell her about this.
Awww, that made my heart smile Rick! Thanks for checking out my post ๐
my nanna always soaked 4-5 slices of white bread in milk and added them to her meatballs. It honestly makes such a difference! Nice to have a fancy name for it now ๐
Could you substitute beef broth for the mile or would that not work?
Milk not mile – sorry
Absolutely Ron! I think any liquid would work, the flavor may just be slightly different, but the texture should be similar. Great question!
Great I think I will give it a try. I am new to your website but I see some other recipes I like the looks of as well. Thanks for the quick response!
Thank you for checking out the website Ron, WELCOME! I would love to hear how it turns out for you ๐
Panade improves the texture of my Italian meatballs. No more cannonball version. Tender and toothsome.
Absolutely John! Nobody likes inedible meatballs!
Hi! Can you freeze the hamburgers (or, whatever meat you’re using) after you put in the panade?
Absolutely Deanna! I don’t think freezing will after the texture of the hamburger. You could also cook, then freeze and reheat if you are in a hurry. Great question!
This is how I learned to make meatballs from my parents and grandparents. I often also add a good cheese (either Pecorino Romano or Parmigiano Reggiano) as well chopped herbs like parsley and basil, and crushed black pepper to the mixture.
Those additions sounds amazing Fred! That’s a great idea to add cheese, herbs and pepper to make the meatballs even more flavorful. Great suggestion!
Can this be used in turkey meat as well?
Yes!
I wonder if the liquid used was bacon grease if this would still work. Not healthy but would taste awesome.
It would definitely taste yummy but I am concerned that too my added fat would prevent the meatballs, patty or meatloaf from sticking together. Perhaps just adding some chopped bacon to the mixture for the flavor?
If you check out traditional sausage recipes (handmade, but non-commercial), they often use wine + bread to keep the sausage mix moist as it’s being made. It also functions to keep the sausage moist and not drying out when cooking. Nothing worse than a dry-crumbly sausage (!)
I couldn’t agree more! Thank you for the additional information in traditional sausage making and the use of a panade ๐
Will beer for the liquid be a good idea when making the panade for burgers
Hi Loren! I like the idea of using beer for the panade for burgers. Should add a nice depth of flavors, and maybe a little bitterness depending on what kind of beer you use. Let me know how it goes!
When I make my meatballs I add canned bread crumbs & water to my mixture along with worsthire sauce. Would that be considered a parade?
Yes, Tamie you have been making a really tasty panade for your meatballs ๐
Can you make a panade say the night before, refrigerate and then mix it into the recipe (meatloaf) the next day?
Yes, I definitely think you can make the panade the night before. That will give the bread ample time to absorb the liquid.
I understand the science behind adding a panade and have had success doing so. I’m trying to reduce/eliminate flour in my diet (per doctor’s suggestion). Do you have any ideas for making a panade that does not include ingredients made from flour?
Hi Wendy- Great question! The starches from the bread are what helps to create the gel with the liquid to make the ground meat tender. Are you able to eat gluten-free bread so that you can have a similar result?
Hi Wendy, I have to limit processed carbs as well and have found that making a panade from sweet potato and milk works well (sweet potato has more fibre and is a low gi carb too) only a few teaspoons of milk if you boil it though, If you steam it, you might need a teeny bit more milk though – I use it in roughly the same quantities as Jessica has above.
I have also used finely grated or blended/pureed zucchini (courgette) and carrot as well – this works particularly well with a mix of powdered stock, mustard and BBQ sauce to flavour the patties if making burgers! I also do the above with a pork/veal mince mix but substituting the BBQ sauce for plum sauce/plum jam, add a little grated ginger and fresh chopped parsely and make little meatballs as a tasty party snack with a little more spiced orange&plum sauce to dip!
(Jessica, I never knew what this was called only what it did to help lol …thanks for clarifying!)
If I were to make my hamburger patties with panade will refrigerating the over night effect them at all
Hi Don- I think you can make and shape the meatballs and refrigerate them overnight. I may actually give the meatballs more time to create a gel with the starches and bind better. Let me know how they turn out!
As a liquid in panade, can be used milk, buttermilk, yogurt, stock, water. Is there a recommendation or explanation when is preferable or desirable to add milk, but not stock or water and so on?
Also when Chefs show theirs recipes non of them do not explain why they add as a liquid stock but not milk or water. and so on. Please do not count situation when by religious believe, or allergies for some people is prohibited to use one of those liquids( milk or some other liquids).Another situation- some Chefs are adding in the ground meat oil what they achieve.
Hi Isaac- Great question! The main goal is to create a starchy paste with the bread, so any liquid will work. Using milk or buttermilk typically adds a little more fat, flavor and enhanced browning from the milk solids. Using water is more neutral of a taste, whereas stock or broth like vegetable, chicken or beef will give the meat additional flavor depending on what kind you chose. Lot’s of versatility and options for the liquid component.
Hi Jessica
I just add oat meal from the round box that I powder up in the processor, and 1 egg. I don’t even add liquid, but you can. I find the moisture in the meat and egg is preserved while it is cooked. The oat meal also adds that slip for mouth feel people like. The bread panade is classic tho. I love all the info you give us from your education that a lot will not.
Elliott
Thank you for your feedback Elliott! I will have to try your oatmeal panade recipe, it sounds tasty!
Good day Jessica.
What ratio would/should I use if substituting Italian bread crumbs (Nonna’s favourite) for bread?
I’ve also heard of using a baking soda solution (baking soda and water) to keep ground beef moist and tender vs. a panade. Your thoughts please!
On another note, I understand that a panade was used as an extender for ground meat during hard times, to feed prisoners, etc.
Hi Nick! Are you making meatballs? If so, I’ve found that if you are using the fine dried breadcrumbs, you don’t have to presoak them in liquid, they will absorb the liquid from the eggs and that would be sufficient to activate the starches. I found that a ratio of 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg is perfect. Check out my “grandma’s famous italian meatball recipe” for more info.
As for using a baking soda solution, I have heard of that, especially in chinese cuisine to tenderize slices of meat. It helps to raise the pH on the surface of the meat, which makes it harder for the proteins to bonds tightly, preventing moisture loss. The result can be a more tender and moist product. I haven’t tried it yet for meatballs or meatloaf. I would still use a panade to give a consistent texture. You got me thinking though!