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rotuts

rotuts

I know what a panade 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 ?

rotuts

rotuts

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 ?

rotuts

rotuts

I know what a parade 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 ?

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