Cooking Dictionary Results

P

Pozole - [poh-SOH-leh] A thick, hearty soup usually consisting of pork (sometimes chicken) meat and broth, hominy, onion, garlic, dried chiles and cilantro. It's usually served with chopped lettuce, radishes, onions, cheese and cilantro, which diners can add to the soup as they please. Posole originated in Jalisco, in the middle of Mexico's Pacific Coast region, and is traditionally served at Christmastime.

Praline - a hard candy made of sugar cooked to 310 degrees on the candy thermometer, to which almonds or pecans are added. The candy is cooled in butter, then cracked and the confection is used as topping. It may also be poured directly onto a pudding or cake icing as a sweet garnish.

Prawns - crustaceans like shrimp. In some areas of the United States, the term is applied to any large shrimp.

Preheat - to bring the oven or grill to the desired temperature before placing the food in to cook.

Pressed Beef - the brisket which has been boned, salted and pressed

Printanier, à la - to be cooked or garnished with fresh spring vegetables. Printemps is the French word for spring.

Profiteroles - A miniature Cream Puff filled with either a sweet or savory mixture. Savory profiteroles are usually served as appetizers.

Proof - to allow a yeast mixture to rise in a warm, dry place. Also, to test yeast for potency.

Provencale, a la - a dish including garlic, olive oil, tomatoes and often black olives.

Prune - a dried red or purple plum.

Pudding - a general name for many thick, rich dishes, both sweet and savory. Puddings are generally made of an ingredient that thickens, like cornmeal, or include a thickener, such as cornstarch.