Learn how to make a panade, a simple paste of milk and bread, which keeps all your ground meat recipes supple and delicious, just the way you want them.Mouthwateringly tender meatballs, meatloaf, and burgers are just one easy culinary trick away.Ready to test some skills? The recipe for the Best Swedish Meatballs uses this technique.

You can also try a panade with any ground beef or ground turkey recipe, from my famous Turkey Meatballs to Mini Meatloaf with Balsamic Glaze.Pin Now To Save! PIN ITPanade may be a new term for some, but it’s been used for ages in kitchens around the world.Chances are that your mom or grandma used some form of a panade to keep their ground meat recipes from taking on the consistency of a roof shingle.They may not have known the technical name for the paste-like mixture of starch and liquid, but that didn’t matter.

All they had to know was that the end result was juicy, flavorful, and supremely tender.How do you make meatballs not dry? A panade.Ground meat—especially lean ground meat— can often turn dry and tough when grilled, baked, or roasted.That’s where a panade comes in and saves the day, or at the very least, dinner.It’s easy to do.

Here’s a handy guide to keep in mind for your next ground beef or turkey recipe!What is a panade?At its most basic, a panade (puh-NOD) is a combination of starch and liquid that keeps the protein in the meat from shrinking and tightening during cooking.As the meat cooks, the starch turns into

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