What does Panade refer to in culinary terms?

Panade refers to a mixture of starch and liquid that is used in various culinary applications. This mixture serves as a binding agent, helping to create structure and moisture in dishes like dumplings, soups, or certain types of dough. The starch can come from various sources, such as flour or breadcrumbs, and the liquid can be water, milk, or stock.

Panade is particularly important in the preparation of items such as quenelles or croquettes, where it contributes to the final texture and holds ingredients together effectively during cooking. The quality and ratio of the starch to liquid in a panade can significantly impact the overall success and texture of the dish, making it an essential technique in both professional and home kitchens.

As for the other options, while they might refer to important culinary concepts, they do not pertain directly to the definition of panade.