Panada

Panada is a type of thickening agent used in cooking to bind or thicken soups, stews, and sauces. It is made by simmering starch in a liquid until it forms a thick paste. The term 'panada' is derived from the Latin word 'panis', meaning bread, as bread was traditionally used as the starch in this preparation.

History

The use of panada dates back to the Middle Ages, when it was commonly used in European cuisine. It was particularly popular in French cuisine, where it was used as a base for many classic dishes. The use of panada spread to other parts of the world through trade and exploration, and it is now a staple in many different cuisines.

Preparation

Panada is typically made by simmering a starch in a liquid until it forms a thick paste. The starch used can vary, but it is traditionally bread, hence the name 'panada'. Other starches that can be used include flour, rice, or potatoes. The liquid used can also vary, but it is typically a broth, stock, or milk. The starch and liquid are simmered together until they form a thick paste, which can then be used as a thickening agent in various dishes.

Uses

Panada is used as a thickening agent in many different dishes. It is commonly used in soups, stews, and sauces to give them a thicker, more substantial texture. It can also be used as a binding agent in dishes such as meatballs or meatloaf, where it helps to hold the ingredients together. In addition to its use in cooking, panada can also be eaten on its own as a simple, comforting dish.

Variations

There are many variations of panada around the world. In Italy, for example, panada is a traditional dish made with bread, cheese, and broth. In Indonesia, panada is a type of fried bread filled with spicy tuna. In Spain, panada is a type of pastry filled with meat or vegetables.

See also

• Roux
• Bechamel sauce
• Veloute sauce

This article is a stub related to food. You can help WikiMD by expanding it!