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Home Cooking

Tips for Panade?

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Tips for Panade?

Spot | May 16, 2007 09:21 PM

So, a loaf of Bittman/Lahey bread, sitting for a day, and ready to get away from the (meaty) antelope and duck legs of the last couple nights.

Olney and Rodgers have recipes that I've not had success with -- soggy, uninteresting.

What am I missing? Am I misreading the recipes? Too much liquid? Too few onions? Too little cheese? Too much of a hurry?

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