Panada is a simple and versatile base used in many recipes, serving as a thickening agent for soups, sauces, and a range of other dishes. With just a few basic ingredients such as butter, flour, and milk, you can create a smooth and creamy panada that enhances the texture and flavor of your culinary creations.
- Ensure you whisk continuously when adding the milk to avoid lumps.
- Use a fine-mesh sieve if any lumps do form, to get a smooth final mixture.
- Adjust the thickness by adding more or less milk according to your preference.
- For added flavor, consider incorporating spices or a pinch of salt into the roux.
Making panada at home is both quick and easy, requiring only a few staple ingredients. This versatile mixture can be used to enrich a variety of dishes, making it a valuable addition to your culinary repertoire. By following the simple steps outlined above, you can create a velvety panada that adds both texture and flavor to your favorite recipes.
Nutrition Facts | |
---|---|
Serving Size | 200 grams |
Energy | |
Calories 350kcal | 14% |
Protein | |
Protein 8g | 5% |
Carbohydrates | |
Carbohydrates 24g | 7% |
Fiber 0.70g | 2% |
Sugar 8g | 8% |
Fat | |
Fat 24g | 29% |
Saturated 13g | 45% |
Cholesterol 70mg | - |
Vitamins | |
Vitamin A 300ug | 33% |
Choline 33mg | 6% |
Vitamin B1 0.16mg | 13% |
Vitamin B2 0.21mg | 16% |
Vitamin B3 0.54mg | 3% |
Vitamin B6 0.11mg | 6% |
Vitamin B9 10ug | 2% |
Vitamin B12 0.92ug | 38% |
Vitamin C 0.00mg | 0% |
Vitamin E 0.04mg | 0% |
Vitamin K 2.15ug | 2% |
Minerals | |
Calcium, Ca 200mg | 15% |
Copper, Cu 0.05mg | 0% |
Iron, Fe 0.29mg | 3% |
Magnesium, Mg 27mg | 6% |
Phosphorus, P 190mg | 15% |
Potassium, K 280mg | 8% |
Selenium, Se 8ug | 14% |
Sodium, Na 60mg | 4% |
Zinc, Zn 0.93mg | 8% |
Water | |
Water 140g | - |
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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