- I hold an Enhanced DBS Certificate.
- A current First Aid Certificate
- Plus a Level 2 Award in Food Safety in Catering
Nadine
Posts
Tip – Chopped Parsley
Always add to a dish at the very end to retain its vibrant colour!
Nadine
First, Second & Third Cuts of Meat
Cuts
First – Pave (pan fry) i.e steak
Second – longer cooking (braising) i.e stew
Third – Offal
Nadine
Using a Panade in a Stew
Panade is a puree like consistency which can be used in both savoury and sweet dishes It is used as a thickener to:
- bind other food ingredients together, such as ground meat or fish;
- thicken sauces;
- adds volume, enhances flavours.
A panade is made from a liquid such as milk, stock or just water, combined with a thickening agent like butter, egg yolk or a starch item, depending on what you are making.
Picture below is a rustic French regional stew from Calais thickened with the use of stock, beer and water and bread coated with mustard.
Nadine
A sauce should coat the back of a spoon if you wish to achieve the desired consistency!
You should be able to draw a line through the sauce/custard with your finger.
Nadine
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