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rotuts

rotuts

the panade for a ground meat sauce came to me a zillion years ago on the first season of America's Test Kitchen  when they made a meat sauce using ground beef etc 

 

for the meat portion.   the panade was said to keep the ground meat clumps tender , even thought they were small clumps.

 

the sauce always turned out excellent so Ive always done that w ground meat.

 

this gives you an idea :

 

http://www.food.com/recipe/easy-meat-sauce-americas-test-kitchen-357363

 

click on the ' more' to see  well , more !

 

the original Rx used cream in the meat mixture on low heat to form a panade-ish bonds   I can't ref that Rx as its behind their pay-wall

 

then there is this re : starch.and pressure cooking

 

https://www.researchgate.net/publication/249481502_High_Pressure-Cooking_of_Chicken_Meat_Batters_with_Starch_Egg_White_and_Iota_Carrageenan

 

three is also one interesting work re Potato starch and the IP :

 

http://www.hippressurecooking.com/pressure-cooker-potato-nutrition/

 

note this transformation , if you are after that sort of thing , is after cooling.

 

 

rotuts

rotuts

the panade for a ground meat sauce came to me a zillion years ago on the first season of America's Test Kitchen  when they made a meat sauce using ground beef etc 

 

for the meat portion.   the panade was said to keep the ground meat clumps tender , even thought they were small clumps.

 

the sauce always turned out excellent so Ive always done that w ground meat.

 

this gives you an idea :

 

http://www.food.com/recipe/easy-meat-sauce-americas-test-kitchen-357363

 

the original Rx used cream in the meat mixture on low heat to form a panade-ish bonds   I can't ref that Rx as its behind their pay-wall

 

then there is this re : starch.and pressure cooking

 

https://www.researchgate.net/publication/249481502_High_Pressure-Cooking_of_Chicken_Meat_Batters_with_Starch_Egg_White_and_Iota_Carrageenan

 

three is also one interesting work re Potato starch and the IP :

 

http://www.hippressurecooking.com/pressure-cooker-potato-nutrition/

 

note this transformation , if you are after that sort of thing , is after cooling.

 

 

rotuts

rotuts

the panade for a ground meat sauce came to me a zillion years ago on the first season of America's Test Kitchen  when they made a meat sauce using ground beef etc 

 

for the meat portion.   the panade was said to keep the ground meat clumps tender , even thought they were small clumps.

 

the sauce always turned out excellent so Ive always done that w ground meat.

 

this give you an idea :

 

http://www.food.com/recipe/easy-meat-sauce-americas-test-kitchen-357363

 

the original Rx used cream in the meat mixture on low heat to form a panade-ish bonds   I can't ref that Rx as its behind their pay-wall

 

then there is this re : starch.and pressure cooking

 

https://www.researchgate.net/publication/249481502_High_Pressure-Cooking_of_Chicken_Meat_Batters_with_Starch_Egg_White_and_Iota_Carrageenan

 

three is also one interesting work re Potato starch and the IP :

 

http://www.hippressurecooking.com/pressure-cooker-potato-nutrition/

 

note this transformation , if you are after that sort of thing , is after cooling.

 

 

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