Edit History

On 4/10/2021 at 1:20 PM, rotuts said:

Ha Ha Ha

 

maybe now that ive been Vaxx'd

 

ill get new glasses

 

w an Rx for the iMac

 

panade come out parade via what e ver via is 

 

Ha Ha again

 

hope you chuckled a bit

 

which is the point

 

these day , those days

 

and the days win the future.

 

Wait !  i do get a parade in my kitchen from time to time

 

it's MC  , doing the Parade of the Figure 8 between my legs

 

hoping for s Snack

 

he is really accomplished doing it.

 

If it makes you feel any better, i don't know what a padade, or a panade is. But now im curious. Did you try to correct the OP and changed parade to padade? Or was it always padade? Or were both of you incorrect and it was never parade, and has always been padade?

Here is the OP:

On 4/10/2021 at 12:22 PM, rotuts said:

I know what a padade is , and what its purpose is

 

when using ground meat(s).

 

it prevents at least some of the meat from tightening up and getting 

 

tough.

 

when I make a meat sauce ( conventionally , stove top )

 

i used a panade when the ground meat was at a ' grey ' point

 

not fully browned.  I used heavy cream , which I do not keep on hand.

 

for a while Ive used full fat cream cheese  ( which i freeze in ' lumps'   to extend ' shelf life )

 

I mash the FFCC with milk if I have it , or cold water to get to the fat content point

 

of heavy cream.   these small , defrosted lumps are fine to add to a pasta

 

sauce that uses wine , so creamy-ness . and that won't curdle

 

back on point :

 

when i make my Turkey + RedSauce  Ragu ( which I freeze in blocks ) 

 

using an iPot , Ive done the same initially w the turkey , for extra tenderness.

 

Ill be doing that today , w higher fat ground turkey

 

which has taken me a long time to realize , probably is made from dark turkeymeat

 

or not.

 

the money line :  w the much higher temps in an iPot

 

Full Pressure , say 1 hour , narural release

 

are the proteins so denatured that mush higher temp , that if they initially contracted

 

( panade or no panade )  at a lower temp , they would sort that out and become tender

 

at the much higher temP

 

so a panade would only be useful  with this technique

 

for flavor and body , not tenderness.

 

I don't plan on doing the experiment w and w/o  panade

 

just yet

 

but sounds like an interesting experiment for the future 

 

your thoughts and experiences ?

On 4/10/2021 at 1:20 PM, rotuts said:

Ha Ha Ha

 

maybe now that ive been Vaxx'd

 

ill get new glasses

 

w an Rx for the iMac

 

panade come out parade via what e ver via is 

 

Ha Ha again

 

hope you chuckled a bit

 

which is the point

 

these day , those days

 

and the days win the future.

 

Wait !  i do get a parade in my kitchen from time to time

 

it's MC  , doing the Parade of the Figure 8 between my legs

 

hoping for s Snack

 

he is really accomplished doing it.

 

If it makes you feel any better, i don't know what a padade, or a panade is. But now im curious. Did you try to correct the OP and changed parade to padade? Or was it always padade?

Here is the OP:

On 4/10/2021 at 12:22 PM, rotuts said:

I know what a padade is , and what its purpose is

 

when using ground meat(s).

 

it prevents at least some of the meat from tightening up and getting 

 

tough.

 

when I make a meat sauce ( conventionally , stove top )

 

i used a panade when the ground meat was at a ' grey ' point

 

not fully browned.  I used heavy cream , which I do not keep on hand.

 

for a while Ive used full fat cream cheese  ( which i freeze in ' lumps'   to extend ' shelf life )

 

I mash the FFCC with milk if I have it , or cold water to get to the fat content point

 

of heavy cream.   these small , defrosted lumps are fine to add to a pasta

 

sauce that uses wine , so creamy-ness . and that won't curdle

 

back on point :

 

when i make my Turkey + RedSauce  Ragu ( which I freeze in blocks ) 

 

using an iPot , Ive done the same initially w the turkey , for extra tenderness.

 

Ill be doing that today , w higher fat ground turkey

 

which has taken me a long time to realize , probably is made from dark turkeymeat

 

or not.

 

the money line :  w the much higher temps in an iPot

 

Full Pressure , say 1 hour , narural release

 

are the proteins so denatured that mush higher temp , that if they initially contracted

 

( panade or no panade )  at a lower temp , they would sort that out and become tender

 

at the much higher temP

 

so a panade would only be useful  with this technique

 

for flavor and body , not tenderness.

 

I don't plan on doing the experiment w and w/o  panade

 

just yet

 

but sounds like an interesting experiment for the future 

 

your thoughts and experiences ?

On 4/10/2021 at 1:20 PM, rotuts said:

Ha Ha Ha

 

maybe now that ive been Vaxx'd

 

ill get new glasses

 

w an Rx for the iMac

 

panade come out parade via what e ver via is 

 

Ha Ha again

 

hope you chuckled a bit

 

which is the point

 

these day , those days

 

and the days win the future.

 

Wait !  i do get a parade in my kitchen from time to time

 

it's MC  , doing the Parade of the Figure 8 between my legs

 

hoping for s Snack

 

he is really accomplished doing it.

 

If it makes you feel any better, i don't no what a padade, or a panade is. But now im curious. Did you try to correct the OP and changed parade to padade? Or was it always padade?

Here is the OP:

On 4/10/2021 at 12:22 PM, rotuts said:

I know what a padade is , and what its purpose is

 

when using ground meat(s).

 

it prevents at least some of the meat from tightening up and getting 

 

tough.

 

when I make a meat sauce ( conventionally , stove top )

 

i used a panade when the ground meat was at a ' grey ' point

 

not fully browned.  I used heavy cream , which I do not keep on hand.

 

for a while Ive used full fat cream cheese  ( which i freeze in ' lumps'   to extend ' shelf life )

 

I mash the FFCC with milk if I have it , or cold water to get to the fat content point

 

of heavy cream.   these small , defrosted lumps are fine to add to a pasta

 

sauce that uses wine , so creamy-ness . and that won't curdle

 

back on point :

 

when i make my Turkey + RedSauce  Ragu ( which I freeze in blocks ) 

 

using an iPot , Ive done the same initially w the turkey , for extra tenderness.

 

Ill be doing that today , w higher fat ground turkey

 

which has taken me a long time to realize , probably is made from dark turkeymeat

 

or not.

 

the money line :  w the much higher temps in an iPot

 

Full Pressure , say 1 hour , narural release

 

are the proteins so denatured that mush higher temp , that if they initially contracted

 

( panade or no panade )  at a lower temp , they would sort that out and become tender

 

at the much higher temP

 

so a panade would only be useful  with this technique

 

for flavor and body , not tenderness.

 

I don't plan on doing the experiment w and w/o  panade

 

just yet

 

but sounds like an interesting experiment for the future 

 

your thoughts and experiences ?