|
|
| back to Glossary Index |
 |
|
|
|
|
1. A vegetable-like soup that has been thickened with breadcrumbs.
2. A paste that may be used as an ingredient or a binder which is made by mixing various items such as bread crumbs, cubes of bread, flour, rice, or dry milk powder with water, stock, milk, egg yolk, egg whites, or butter. The paste is then used to bind other foods such as ground or minced meats, forcemeats, poultry, fish, vegetables, and quenelles as they are prepared and made into a food dish.
|
|
|
|
|
|
|
Panade or Panada term - Related Content |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
