crustless slices of white bread moistened in milk
Provides carbohydrates and protein from both bread and milk, with added calcium and riboflavin from the dairy component. The moistening process makes the starches more digestible and the mixture easier to incorporate into other preparations.
About
Crustless slices of white bread moistened in milk form a prepared ingredient commonly known as a "panade" or bread soak, particularly in European and traditional American cooking. This preparation consists of soft white bread with the crusts removed, combined with milk to create a moist, paste-like or semi-liquid mixture. The bread dissolves partially into the milk, creating a binding and enriching agent with a light, absorbent texture. The ratio of bread to milk can vary depending on the intended consistency—thicker for binding forcemeats and thinner for enriching sauces or custards.
Culinary Uses
This preparation serves as a binder and enriching ingredient in numerous culinary applications, particularly in charcuterie and meat cookery. It is used extensively in forcemeats, meatballs, and sausages to improve texture and moisture retention, allowing the meat to hold juices during cooking. In classical French cuisine, the panade is a foundational ingredient in quenelles and mousselines. Beyond meat applications, crustless bread moistened in milk is employed in custards, bread puddings, and as a base for sweetened preparations. The ingredient helps lighten dense mixtures while adding subtle body and improving the palatability of finished dishes.