panade
Soaked bread thickener
A panade is a thick paste of bread soaked in milk or stock, used as a binder in forcemeats, quenelles, and stuffings.
It prevents mixtures from becoming dense or falling apart during cooking.
The term also refers to a simple bread soup—stale bread simmered in broth until soft—once common peasant fare across Europe.
Dried, crushed loaf pieces
- stale breadDried-out baked good
- croutonsSeasoned toasted bread cubes
- baguetteElongated crusty loaf
- sourdoughWild-yeast bread starter
crust · crumb · levain · brioche · challah · white bread · rustic bread · country loaf
Device securing loose pages
- stuffingSeasoned mixture for cavities
- forcemeatGround meat filling
- meatloafBaked ground beef dish
- meatballsSeasoned ground protein spheres
quenelle · farce · filling · patty · croquette · dumpling · terrine · pâté
Milled grain powder
- rouxCooked fat-flour paste
- slurrySemifluid mixture of solids
- pasteThick sticky substance
- starchComplex plant carbohydrate
absorption · consistency · body · viscosity · coating · breading · crust · binding agent
breadcrumbs
Dried, crushed loaf pieces
- stale breadDried-out baked good
- croutonsSeasoned toasted bread cubes
- baguetteElongated crusty loaf
sourdough · crust · crumb · levain · brioche · challah · white bread · rustic bread · country loaf · boule
binder
Device securing loose pages
meatballs · quenelle · farce · filling · patty · croquette · dumpling · terrine · pâté · galantine
flour
Milled grain powder
starch · absorption · consistency · body · viscosity · coating · breading · crust · binding agent · moisture control
potage
Thick, blended soup
zuppa · migas · garlic soup