PANNADE Meaning and
Definition
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Pannade is a culinary term that refers to a specific cooking technique and dish predominantly used in Italian cuisine. As a noun, it represents a dish prepared by combining stale bread, usually a baguette or rustic loaf, with a liquid mixture to create a moist, rich texture. The liquid used can vary, but typically includes milk or cream, beaten eggs, and various seasonings such as herbs, spices, or cheese. The bread is then soaked in this liquid mixture until it softens and absorbs the flavors.
As a cooking technique, pannade involves dipping food (usually meat or vegetables) in a mixture similar to the one used for making the dish. The food is coated with the liquid, then bread crumbs or flour are added to create a crispy outer layer when it is cooked.
The term "pannade" is derived from the Italian word "panata," meaning "breaded." This technique provides a way to utilize stale bread or revitalize leftovers by combining them with flavorsome liquid mixtures. The resulting dish or coating adds moisture and enhances flavor while also creating a contrasting texture, such as the crispiness on the outside of meat or vegetables when they are sautéed or fried.
In summary, pannade is both a dish and a cooking technique involving the use of stale bread soaked in a liquid mixture, or the method of coating food in a similar mixture before cooking. It adds flavor and texture to a variety of dishes in Italian cuisine.
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A curvet or particular way of leaping of a horse.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for PANNADE
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