Cooking Dictionary Results

P

Papillote, en - a food (ex. fish with a vegetable garnish) enclosed in parchment paper or greased paper wrapper and baked; the paper envelope is usually slit open tableside so that the diner can enjoy the escaping aroma.

Paprika - a blend of dried red-skinned chiles; the flavor can range from slightly sweet and mild to pungent and moderately hot and the color can range from bright red-orange to deep blood red; used in Central European and Spanish cuisines as a spice and garnish; also known as Hungarian pepper.

Parboil - to partially cook a food briefly in boiling water before storing or finishing it by another method.

Parchment Paper - heavy grease-resistant paper used to line cake pans or baking sheets, to wrap foods for baking en papillote and to make disposable piping bags.

Pare - to cut off the outside covering. Applied to potatoes, apples, etc.

Parfait - a French dessert of frozen pudding, either ice cream or mousse layered with fruits or syrups and whipped cream.

Parsley - an herb (Petroselium crispum) with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor (the flavor is stronger in the stalks, which are used in a bouquet garni); generally used fresh as a flavoring or garnish; also known as curly parsley.

Pashka - a traditional Russian Easter cheesecake with nuts and candied fruit made in the form of a pyramid.

Passover Bread - see matzo.

Pasta - 1. Italian for dough or pastry 2. An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (ex. tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.