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The great unanswered question: puh-NADE? puh-NAHD? Some other pronunciation? Inquiring minds want to know!

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Feb 6, 2021Liked by Andrew Janjigian

We like this framework for a dish! I made the pizza panade a couple of weeks ago, and today I made a panade in the style of dressing. I cooked onion and celery in butter for a few minutes, seasoned with poultry seasoning and salt, then tossed with old bread and put in a casserole dish. I added water to just bgelow the top of the mixture, covered and baked for a couple of hours, then uncovered and browned. It had a wonderful custardy texture and the bread was front-and-center, which was what I wanted, since the bread was great the first time around. It was reminiscent of savory porridge. Next time I'll add cheese, maybe mushrooms.

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Jan 19, 2021Liked by Andrew Janjigian

In case you do let it go too long before cutting or breaking up your loaf.... Put it in the microwave for 30 seconds to a minute. Cut it quick while it's hot; it will return to petrification when it cools off.

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Definitely going to try this! Did anyone else wonder if some Italian sausage might make it even more pizza-y? ;)

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Old-bread bread is one of those concepts in baking that have been unexplored in baking! I've only seen the technique used in 1 King Arthur recipe and nowhere else.

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The word 'panade' alone always makes me hungry.

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Jan 13, 2021Liked by Andrew Janjigian

Can't wait to do this. I did my first from-scratch cheese sauce the other day, and am ready to tackle another interesting technique!

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Jan 13, 2021Liked by Andrew Janjigian

Mouth started watering just reading the description.

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Jan 13, 2021Liked by Andrew Janjigian

I am so ready to try this!

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deletedJan 14, 2021Liked by Andrew Janjigian
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