Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I make it about once a month. Free form loaf so the grease can drain.
I find that the amount of panade and the time the panade is given to soak before mixing is key to texture. Wait 30 seconds...no good. Wait 3 minutes ...just right.
Spiced with Worcestershire, salt, pepper, garlic and diced onion. I usually include diced andouille sausage and dress with Major Grey's mango chutney before serving.
I make it about once a month.
I find that the amount of panade and t he time the panade is given to soak before mixing is key to texture. Wait 30 seconds...no good. Wait 3 minutes ...just right.
Spiced with Worcestershire, salt, pepper, garlic and diced onion. I usually include diced andouille sausage and dress with Major Grey's mango chutney before serving.
I make it about once a month.
I find that the amount of panade and t he time the panade is given to soak before mixing is key to texture. Wait 30 seconds...no good. Wait 3 minutes ...just right.
Spiced with Worcestershire, salt, pepper, garlic and diced onion. I usually include diced andouille sausage and dress with mango chutney before serving.
