Tag: panada

  • 0282. Flour Panada

    Recipe for making Flour Panada for all meat and fish forcemeats, les farces (Escoffier, 282).

    Flour Panada

    Used as a general base to thicken all meat and fish forcemeats, les farces in French cooking, this simple mixture of bread and milk is called a panada, (not to be confused with the Italian bread soup of the same name). There are five types of panada described by Escoffier, each suitable for thickening different types of forcemeats: bread panada, flour panada, Frangipane panada, rice panada and potato panada. They are generally used in a 1:2 ratio with the ingredient they are thickening, sometimes with eggs and butter added.

    In a small saucepan, bring the water, salt and butter to a simmer over medium heat.

    Turn down the heat, whisk in the flour, return to medium heat and stir.

    Turn out onto a prepared flat surface (buttered cookie sheet, Silpat mat, or cutting board) to cool.

    Store the panada in a covered plastic container in the refrigerator.

    Ingredients
    305g water
    50g Challenge unsalted butter
    salt, to taste if you like
    150g Gold Medal all-purpose flour, sifted

    Equipment
    Salter digital scale
    Measuring bowls
    Kitchen knife and cutting board
    Small saucepan
    Wire whisk
    Rubber spatula
    Cookie sheet or Silpat mat
    Plastic container

    From the Book

    282 Flour Panada
    Suitable for all fish and meat forcemeats.

    Ingredients:
    3dl (1 1/4c) water
    pinch of salt
    50g (3oz) butter
    150g (5oz) sifted flour

    Method:
    Place the water, salt and butter in a pan and bring to the boil; add and mix in the flour away from the fire, then return to a good heat and mix with a wooden spoon as for Chou Paste. Turn out onto a buttered tray or dish to allow to cool.

    A. Escoffier. Le guide culinaire: the complete guide to modern cookery, H.L. Cracknell & R.J.Kaufmann, transl.

  • 0281. Bread Panada

     

    Escoffier recipe for making Bread Panada for les farces de poisson, fish forcemeats (Escoffier, 281).

    Used as a base to thicken firm-textured fish forcemeats, farces de poisson in French cooking, this simple mixture of bread and milk is called a panada, (not to be confused with the Italian bread soup of the same name). There are five types of panada described by Escoffier, each suitable for thickening different types of forcemeats: bread panada, flour panada, Frangipane panada, rice panada and potato panada. They are generally used in a 1:2 ratio with the ingredient they are thickening, sometimes with eggs and butter added.

     

    Bread Panada

    In a small saucepan, bring the milk to a simmer over medium heat. Remove their crusts and then cube the bread slices.

    Soak the cubed bread in boiled milk until very soft.

    Process the soaked bread in a food processor to form a smooth paste.

    Store the bread panada in a covered plastic container in the refrigerator.

    Ingredients
    270g stale white bread, cubed
    305g Strauss Family Creamery whole milk

    Equipment
    Salter digital scale
    Measuring bowls
    Kitchen knife and cutting board
    Small saucepan
    Wire whisk
    Food processor
    Rubber spatula
    Mixing bowl
    Plastic container

    From the Book

    281 Bread Panada
    Specially suitable for forcemeats of firm textured fish.

    Ingredients:
    3dl (1 1/4c) boiling milk
    250g (9oz) stale white breadcrumbs
    5g (1/6oz) salt

    Method:
    Soak the breadcrumbs in the milk until the milk is completely absorbed, add the salt, then mix with a wooden spoon over a good heat so as to dry it out and leave the sides of the pan clean. Turn out onto a buttered tray or dish to allow to cool.

    A. Escoffier. Le guide culinaire: the complete guide to modern cookery, H.L. Cracknell & R.J.Kaufmann, transl.