How to Make a Panade

Prep: 15

Cook: 0

Total Time: 15

Yield: 1 cup

Course: Condiment

Cuisine: American

Calories: 418kcal

A simple panade recipe to add to ground meat-based dishes to keep it tender and flavorful.

Place the bread in a medium-sized bowl, then pour 1 cup of milk or more as needed to cover the bread.
Allow the bread cubes to soak for at least 10 minutes, until most of the milk has been absorbed and the bread is mushy.
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. 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.

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