What does panada mean?
A panada is a culinary mixture of flour and fat, often used as a thickening agent or in making pastry. It is a fundamental component in various recipes, particularly in French and American cuisine. The term panada refers to a specific preparation method involving the combination of these ingredients, which are then cooked together to create a smooth, consistent texture. This technique is essential for making flaky pastry, thick sauces, and certain types of desserts. Understanding how to make and use a panada is a valuable skill for home cooks and professional chefs alike.
nounA panada is a mixture of flour and fat used in cooking, particularly in making pastry or as a thickening agent.
- A mixture of flour and fat
- A pastry or culinary preparation
"The recipe called for a panada to be made with butter and flour to thicken the sauce."
"The chef used a panada to make the croissants flaky."
"The sauce was thickened with a panada of flour and butter."
The plural form is used when referring to multiple mixtures or preparations.
"The chef made several panadas for the different dishes on the menu."
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of panada
The term panada originates from the Spanish word 'panar', meaning 'to make bread', and the suffix '-ada', indicating a mixture or preparation. This etymology reflects the culinary use of panada as a mixture of ingredients used in bread-making and pastry preparation.
How panada is actually used
This term is often used in culinary contexts and may be less familiar to non-cooks.