How to make a Panade and Keep meatballs tender…
One of the best ways that I’ve found to keep meatballs, burgers and meatloaf tender and juicy without undercooking is using a panade.
A panade is a mixture or paste made from bread and milk that adds moisture to meats. For 1 1/2 pounds of ground meat, combine 1 hearty slice of white bread torn in pieces with 2 tablespoons of milk. Let it sit for 4-5 minutes and mash into a paste with a fork. Gently mix the panade with the meat and continue with your recipe.
Sonny Disano
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Jane
I love this tip and can't wait to try it! Thank you
Georgia (The Comfort of Cooking)
I used a very similar mixture in some burgers recently. They turned out very moist and just delicious! You would have never thought that something so strange would yield a tasty burger, but it was marvelous. Great tip and thanks for sharing. I'm so glad I found your blog and look forward to exploring your recipes! – Georgia
Deborah
I have done this before, but I never knew it had a name! I learned something new today!