Spring has sprung in Ottawa! The leaves are 80% out, the daffodils are up and we are into the season of long sunny days. Yahoo!
I was reading an article about using a panade a few weeks ago (e.g. starchy paste). (Note: the autocorrect of panade is parade, also a joyful thing). I have used the technique of soaked bread for years to make my walnut pesto creamy but have never added it to ground meat. Abe and I enjoyed some tasty burgers on Friday after watching some of the Outlaws game (wow, professional ultimate players are so much better #fewerdroppeddiscs). Any who, the burgers we had were very well done but surprisingly moist, which made me think about the panade article I had read. Project! Abe has been trying to master sour dough, and getting much better, but we had a surplus of bread of the house I could put to good use. The panade I tried today was bread soaked in milk, but I think there are lots of other variations. I cut the bread into small pieces, poured over some milk and let it set. Yes, that means I made mushy bread. I think I may have first tried this technique when I was four years old and my skills have flatlined. Adding the panade (mushy bread) to the ground meat made a big difference. The burgers were super moist, though definitely more delicate. I'll do this for now on for any burgers that we want well done (e.g. chicken, pork, fish). Lessons Learned 1. Making a panade is as easy as soaking bread in milk... 2. I added a panade to a regular recipe for meatloaf, easy peasy. Big enhancement to the texture. I squeezed the soaked bread before adding, as I thought it might be too wet otherwise. 3. Careful on the BBQ. The burger were pretty delicate. I didn't use the burger press but would in the future. No issues with the meatloaf.
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Author: Leah BartlettLover of projects, big and small! I try to not be intimidated by lack of experience/skill/know-how. Archives
September 2018
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