A simple panade recipe to add to ground meat-based dishes to keep it tender and flavorful.
1cupbreadcut into ½-inch cubes
1cupmilkplus more as needed to cover bread
Place bread into a medium-sized bowl and then pour 1 cup of milk or more as needed to cover the bread.
Allow bread cubes to soak for at least 10 minutes, until most of the milk has absorbed and bread is mushy in texture.
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.