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panada

 
Dictionary: pa·na·da   (pə-nä') pronunciation
n.
A paste or gruel of bread crumbs, toast, or flour combined with milk, stock, or water and used for making soups, binding forcemeats, or thickening sauces.

[Spanish, from pan, bread, from Latin pānis.]


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Food and Nutrition: panada
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Mixture of fat, flour, and liquid (stock or milk) mixed to a thick paste; used to bind mixtures such as chopped meat, and also as the basis of soufflés and choux pastry.

Food Lover's Companion: panada; panade
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[It., Sp. pah-NAH-dah; Fr. pah-NAHD] 1. A thick paste made by mixing breadcrumbs, flour, rice, etc. With water, milk, stock, butter or sometimes egg yolks. It's used to bind meatballs, fish cakes, forcemeats and quenelles. 2. A sweet or savory soup made with breadcrumbs and various other ingredients. It may be strained before serving.

 
 

 

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Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more