Panade

I

Ijong

New member
I want to make a panade to add to my burgers. A friend suggested I use
bread crumbs instead of a slice of WHite bread. I'm sketical that this
will have the same chemical affect on the meat.

Does anyone know?
 
On Fri, 18 Feb 2011 06:30:40 +0000 (UTC), Handy Gandy
wrote:


My burgers are all meat. I only add a panade to meatloaf or meatballs
(never to burgers)... so I can't help you. Nobody can help you decide
this one is best for your tastes. It's one of those personal choice
times when you need to make burgers both ways and decide which way you
like them best.

Also, keep in mind that your burgers will vary according to fat
content - so you have a lot of experimentation to do.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
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