Tips for Panade?
So, a loaf of Bittman/Lahey bread, sitting for a day, and ready to get away from the (meaty) antelope and duck legs of the last couple nights.
Olney and Rodgers have recipes that I've not had success with -- soggy, uninteresting.
What am I missing? Am I misreading the recipes? Too much liquid? Too few onions? Too little cheese? Too much of a hurry?
I made panade from Paula Wolfert's Slow Mediterranean Kitchen book. As with all Wolfert's recipes, the instructions are precise and the results good. This link gives the recipe:
I haven't checked to see if the recipe is any different from the book - I don't think I used milk in my panade, I think I used stock but I don't remember clearly.
I just saw the title and my mouth started watering ; )
I made the Zuni panade for the first time a few months ago and I fell in love with it. I did end up cooking it uncovered for much longer than the recipe says so it wouldn't be too soggy. Do you think that happened to you? What else didn't you like about it, maybe with some tweaks we could make you a convert!
Report and pics:
I'd say you need to use less liquid. I like crunchy on top. I've cooked it uncovered alot as well.
Also if your bread crumbs have a lot of super small pieces there could be a problem -- I've shattered extra-stale bread (and used it all) to bad result. Use the bread "dust" to bread fish or something - it's bad for panade texture.
The cooking down of tons of onions is really important . . . and good fresh chard yo give it "tooth" along with the crunch of the bread top
another earlier thread on panade . . . http://www.chowhound.com/topics/283017