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Panade in a tomato-based meat sauce, iPot'd?


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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 ?

Edited by rotuts (log)
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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.

 

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i’ve not done a sauce like this in the instant pot but i do do sausage from time to time (usually five to ten minutes at high pressure followed by a natural release) and don’t find the texture to be problematic. out of curiosity why would you cook it for an hour at pressure?

 

also personal opinion but i’m not sure i see the point in doing a parade for a ground meat sauce (versus folding into burgers, meatballs, or meatloaf). 

 

side note: heavy cream freezes great in ice cube trays for what it’s worth, after which it stores well in a freezer ziploc. 

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I initially used the cream panade

 

in the saute pan  for conventional

 

at the ' grey-ing ' point

 

my ref said this helped keep the meat tender

 

in a stove top sauce.  cooking temp , what , 180 F or so ?

 

meat sauce for lasagna 

 

I just keep doing it for the iPot

 

I used 50 minutes last time , for no particular reason :

 

TurkeyMeat  ( Aldi )

 

1575395972_TB1.thumb.jpg.f9ae547b6bc2a7cf544414d0febdf530.jpg

 

grey-int the meat in the Fond-Less :

 

1906507502_TB3.thumb.jpg.fddfcce77b7b9bce6a21e9120c49a35d.jpg

 

looks awful , I know

 

2092271801_TB2.thumb.jpg.73f5641fea62f40c886ee265e250e806.jpg

 

tow cans TJ's organic crushed tomatoes , 24 oz  1 Tbs Penzeys TuscanSunset ( a hint of anise )

 

1 t granulated garlic and granulated onion , penzeys

 

Meat + mashed CreamCheese :

 

1201400941_TB4.thumb.jpg.487b1d50bece4d676eaec4a79cd0ecf4.jpg

 

looks even worse 

 

mixed:

 

1895892193_TB5.thumb.jpg.43e7235e7d1b9cf1156333bd2cf69b5f.jpg

 

forgot to take pic of final iPot'd result

 

time was random wish , not controlled studied

 

tasted really fine.  next time more TuscanSunset , etc

 

and an additional can of Tj's organic crushed.

 

a keeper for me.  Ill continue to add the diluted CS

 

the idea of freezing heavy cream is a good one

 

but slicing the foil wrapped CS and vac-freezing is easier for me.

 

the CS is probably via the iPot a flavor item , not a texture item.

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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 ?

 

Edited by FeChef (log)
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18 minutes ago, FeChef said:

If it makes you feel any better, i don't know what a padade, or a panade is.

 

 

Have you tried googling 'panade'?

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sorry

 

panade.

 

something that you add to ground meats to keep them from

 

contracting and getting tough.

 

Im guessing it doesn't matter in an iPot , as the temps are much higher

 

that oven or slow simmer.

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On 4/17/2021 at 7:35 AM, rotuts said:

sorry

 

panade.

 

something that you add to ground meats to keep them from

 

contracting and getting tough.

 

Im guessing it doesn't matter in an iPot , as the temps are much higher

 

that oven or slow simmer.

Yeah, i would guess that would be the case, unless you cook it long enough to reach the muscle fiber breaking point. Chuck roast can be hit or miss in the iPot.Short ribs as well. I think the key is to make sure the meat is almost completely submerged in liquid (like a tradition braise) 

I had cooked short ribs in the iPot (only partially submerged in liquid) for 90 minutes, and they were still tough and not broken down. On the other hand, i have finished rack of pork ribs on the steamer rack with liquid to the top of the steamer rack for 30 minutes and the came out perfect.

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