Why a Panade Keeps Your Ground Meat Moist and Tender
A panade, or panada, is a paste of bread and milk that binds ground meat while helping it stay tender, moist, and flavorful. The term originates from the French word panade, which literally translates to “bread mash”.
You'll find panades employed in ground meat dishes like meatballs, meat loaves, burger patties—even Japanese menchi katsu.
How does a panade work?
The bread starch acts like a sponge, absorbing moisture and juices in the meat while keeping it in place. Without it, the moisture can escape and cook off, causing dry and tough meat.