CONCEPT 15: A PANADE KEEPS GROUND MEAT TENDER Flashcards
When would you need a panade with beef?
When beef needs to be fully cooked/well-done.
What is a panade?
A mixture of starch and liquid.
Name a simple and complex form of panade?
White bread and regular milk vs panko or saltines; buttermilk or yogurt or even added gelatin.
No matter your ingredients, what goal does making a panade have?
To keep ground meat moist and tender, and to help meatballs and meatloaf hold their shape.
What is made of long protein fibers that run parallel to each other, producing bundled strands encased in sheaths of connective tissue?
Muscle
Without a panade, what percent can meat shrink during cooking?
Up to 25%
The most common panade is made of what?
Bread and milk
How does a panade work?
First, its liquid adds moisture. Second, the molecules of starch in the bread actually get in the way of the meat proteins, preventing them from interconnecting too strongly.
How do starches in a panade also add moisture?
They absorb liquid to form a gel that coats and lubricates the protein molecules in the meat, much in the same way as fat, keeping them moist and preventing them from linking together and shrinking into a tough matrix.
How do starches accomplish this added moisture?
Starch in the bread works in the same way as cornstarch when using it to thicken sauce. Starch granules absorb water and swell with heat, making the liquid thick and viscous.
Does it take a small amount of panade to add moisture?
It takes little cornstarch to thicken a sauce, and so it also takes relatively little panade to keep ground meat from becoming tough and dry.
Will plain water work for a panade? What about milk?
Although plain water will work milk adds more depth of flavor by contributing protein and lactose. a sugar, which combine to produce extra browning and flavor via Maillard reaction.
How much milk and bread were used for 12oz of beef?
Half a slice of white bread and 1 tbsp of milk.
TEST KITCHEN: HAMBURGER PATTIES IN A SOUV VIDE
Patties with panade lost 5% of their weight in moisture; patties without lost 11%.
What do many supermarkets classify ground beef by? What does this mean?
Fat content. Meat can come from anywhere on the animal.
Did butchers use to label ground meat differently?
Yes, they ground specific primal cuts and labeled it as such.
How does the USDA define ground meat?
Ground fresh and/or frozen beef from primal cuts and trimmings contains no more than 30% fat.
What do fat levels in the US vary between?
70 and 90 percent lean.
Which cut has more fat, chuck or sirloin?
Chuck
Range of fat in ground chuck? Three words to describe it.
15 to 20%; rich, tender and juicy.
Range of fat in ground sirloin? Two words to describe it.
7 to 10%; tender and tasty.
Range of fat in ground round? Describe it.
10 to 20%; gristly and lacking beef flavor.
Do you need bread crust for a panade?
No, cut it off.
80% lean in the store USUALLY comes from what part of the cow?
Chuck
85% lean in the store USUALLY comes from what part of the cow?
Round or hind legs.
80% lean in the store USUALLY comes from what part of the cow?
Sirloin
Why is it important not to overwork burger patties?
Too much handling can result in a rubbery burger. Aggressively grinding meat, as they do in supermarkets, often multiple times, releases too many soluble proteins that act as a glue to stick proteins together forming a dense, rubbery mass.
When should you “dimple” your burgers. When should you not?
Dimple when cooking on the grill or broiler. Don’t dimple when cooking in a skillet.
Why should you dimple burgers?
To prevent burgers from puffing up when they cook; they don’t hold toppings well.
How does the burger shrink?
When meat is exposed to direct heat from above, below and on the sides the edges shrink because of the connective tissue and collagen. This results the edges cinch burger patties like a belt, compressing the interior up and out.
Why don’t you need to dimple burgers cooked in a pan?
The edges are exposed to far less heat.
Why does adding baking powder with the panade a good idea?
It helps leaven the meat making it more delicate and juicy.
Name three things panades work well with?
Meatballs, meat sauce and meatloaf.
What is in “meatloaf mix?”
Combo of beef, pork and veal.
Does milk take away the “liver-y” flavor of beef? What does?
No, chicken stock works well.
