Always add to a dish at the very end to retain its vibrant colour!
Nadine
Category: Posts
First, Second & Third Cuts of Meat
Cuts
First – Pave (pan fry) i.e steak
Second – longer cooking (braising) i.e stew
Third – Offal
Nadine
Using a Panade in a Stew
Panade is a puree like consistency which can be used in both savoury and sweet dishes It is used as a thickener to:
- bind other food ingredients together, such as ground meat or fish;
- thicken sauces;
- adds volume, enhances flavours.
A panade is made from a liquid such as milk, stock or just water, combined with a thickening agent like butter, egg yolk or a starch item, depending on what you are making.
Picture below is a rustic French regional stew from Calais thickened with the use of stock, beer and water and bread coated with mustard.
Nadine
A sauce should coat the back of a spoon if you wish to achieve the desired consistency!
You should be able to draw a line through the sauce/custard with your finger.
Nadine
Sabayon
When making a Sabayon – whisk eggs over a bain marie ensuring the bottom of the bowl does not touch the water (otherwise eggs will get too hot) whisk until ribbon consistency to ensure eggs are cooked out, if not the eggs will not absorb all the clarified butter/oil, and the sauce will split.
Nadine
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