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pan-broiling:
A cooking method similar to dry sauteeing that simulates broiling by cooking an item in a hot pan with little or no fat.
pan frying:
A cooking method in which items are cooked in deep fat in a skillet; this generally involves more fat than sauteeing or stir frying but less than deep frying.
pan gravy:
A sauce made by deglazing pan drippings from a roast and combining them with roux or other starch and additional stock.
pan-steaming:
A method of cooking foods in a very small amount of liquid in a covered pan over direct heat.
parchment:
Heat-resistant paper used in cooking for such preparations as lining baking pans, cooking items en papillote, and covering items during shallow poaching.
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pickling spice:
A mixture of herbs and spices used to season pickles. Often includes dill weed and/or seed, coriander seed, cinnamon stick, peppercorns, bay leaves and others.
poach:
To cook gently in simmering liquid that is 160 degrees to 185 degrees F/70 degrees to 82 degrees C.
poele:
Used to refer to items cooked in their own juices (usually with the addition of a matignon, other aromatics, and melted butter) in a covered pot, usually in the oven. The technique is also called butter roasting.
port:
A fortified dessert wine. Vintage port is high-quality, unblended wine aged in the bottle for at least twelve years. Ruby port may be blended and is aged in wood for a short time. White port is made with white grapes.
printaniere:
a garnish of spring vegetables. |
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Provencal(e), a la Provencale:
Dishes prepared in the style of Provence, France, often with garlic, tomatoes and olive oil. May also contain anchovies, eggplant, mushrooms, olives and onions.
pulse:
The edible seed of a leguminous plant, such as a bean, lentil or pea. Often referred to simply as legume.
puree:
To process food by mashing, straining or chopping it very finely in order to make it a smooth paste. Also, a product produced using this technique.aner au beurre : beurre
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