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|GLOSSARY OF COOKING TERMS P-Q
Paella - A traditional Spanish rice dish made with saffron, chicken, shellfish and vegetables. It is prepared in a paellara from which it derives its name. Various other ingredients are used to garnish many local varieties of the dish. see recipe
Pan fry - A quick, dry heat cooking method using a pan with a small amount of oil. No lid is used. Used for thinner cuts. Also called sautéing.
Parboil - To partially cook food in boiling water before completely cooking by some other process.
Paris Brest - A ring of choux pastry filled with a cream usualyy praline flavoured and covered with shredded Almonds. The name of this cake comes fromthe route of the Paris to Brest bicycle race on which the original pastry shop was found that produced it. see Choux Pastry and Praline
Parmesan-Reggiano - The best known italian cheese made in the old Duchy of Parma. It is aged at least two years and makes an excellent cheese for cooking as it melts without running or becoming rubbery.
Pastrami - A seasoned preserved meat made from dry-cured salt beef . The seasonings can include cloves, garlic, cinnamon, ground pepper, red peppers, allspice and coriander seeds. Weel known served as a rye bread sandwich.
Pecorino Romana - Italy's oldest cheese. A hard sheep's milk cheese, it is much sharper and stronger than parmesan and tends to crumble more.
Phyllo (filo) pastedough - A tissue thin sheet of dough of Greek origin made by rolling and pulling a sheet of pliable dough and used to make leaved pastry dishes. It is similar to the softer strudel paste. Phyllo can be made or purchased fresh or frozen. Its best known use is in Baklava but is now commonly used in many other dishes.
Physalis - also known as Cape Gooseberry, strawberry tomato, winter cherry or love-in-a-cage - I don't know why its got so many names! These fruit are originally from Peru, yellow to red in color and often wrapped in its fine wafer thin brown leaves/bladder (calyx). Often used for their presentation value to decorate sweets. The fruit has a pleasant tart flavor and is often used in preserves and compotes, fruit salads, sorbets and ice cream.
Polenta - A cornmeal porridge from Northern Italy. Traditionally made with water in a large copper pot called the paiolo and stirred with a bastone (a wooden baton) then cooled in madia - a round wooden tray and cut up into diamond or squares and then served plain with butter snd cheese, any of a number of sauces as pasta is and braised or roasted meat. Various ingredients can be added during cooking including cheese, vegetables, ham and truffles. There are two main types of Polenta - fine or coarse- they result in different textures in the finished product. see Recipe
Praline - Either asweet consisting of an almond coated with caramilsed sugar or a preparation consisting of crushed Almonds and Hazlenuts that have been coated in caramalised suger. which is used for flavouring ice creams and as a filling in pther seets and chocolates.see Recipe.
Profiteroles - Small choux pastry buns. They can be either sweet or savoury. Various filling are used such as pastry cream. chantilly cream, jam, ice cream, game purée and cheese mixtures. The word profit meant small gift. see Choux Pastry
Prosciutto - The Italian word for ham, it is used to describe a salt-cured and air-dried ham coming from Italy. The meat is pressed to produce a firm texture, then sliced very thinly. Parma ham is a true prosciutto. "Prosciutto cotto" is cooked ham, "Prosciutto crudo" is raw.
Q Quail - A small game bird of the partridge family that resembles a small, plump chicken. Known also as "bobwhites" and "partridges." The flesh is white and delicately flavored. Most quail today are raised on bird farms.