{"id":220828,"date":"2023-04-27T09:38:01","date_gmt":"2023-04-27T09:38:01","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=220828"},"modified":"2023-04-27T09:38:01","modified_gmt":"2023-04-27T09:38:01","slug":"panade","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/panade\/","title":{"rendered":"Panade"},"content":{"rendered":"<p>A blend of stock or milk with flour, bread crumbs, or pieces, employed to provide forcemeat or stuffing with the right texture, or to thicken a sauce. The process typically involves soaking bread in milk, and then eliminating any excess liquid by applying pressure.<\/p>\n<hr \/>\n<p>A combination of flour, bread crumbs, or small pieces of bread with either milk or stock, used to attain the desired consistency of forcemeat or stuffing, or as a thickening agent for sauces. This is typically achieved by soaking the bread in milk and then expelling any surplus fluid through pressure.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A blend of stock or milk with flour, bread crumbs, or pieces, employed to provide forcemeat or stuffing with the right texture, or to thicken a sauce. The process typically involves soaking bread in milk, and then eliminating any excess liquid by applying pressure. A combination of flour, bread crumbs, or small pieces of bread [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-220828","post","type-post","status-publish","format-standard","hentry","category-a"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Panade - Definition of Panade<\/title>\n<meta name=\"description\" content=\"A blend of stock or milk with flour, bread crumbs, or pieces, employed to provide forcemeat or stuffing with the right texture, or to thicken a sauce. The process typically involves soaking bread in milk, and then eliminating any excess liquid by applying pressure.A combination of flour, bread crumbs, or small pieces of bread with either milk or stock, used to attain the desired consistency of forcemeat or stuffing, or as a thickening agent for sauces. 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