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Cooking Dictionary
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Packed - pressed or mashed together tightly, filling
the measuring utensil with as much of the ingredient as possible.
Paella - a traditional Spanish one-pot dish of saffron-flavored
rice combined with a variety of meats and shellfish (such as
shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic,
onions, peas, artichoke hearts and tomatoes. It's named after
the special two-handled pan — also called paella —
in which it's prepared and served. The pan is wide, shallow and
13 to 14 inches in diameter.
Pakora - a small, deep-fried snacks of India with chick-pea
flour as an ingredient in the mixture. Vegetables, fish, or chicken
are spiced with ginger, cumin, chopped onion, and garlic, blended
with the flour, shaped into small patties, and deep fried. An
American version makes appetizers by dipping chunks of raw vegetables
into a fritter batter, and deep frying.
Palmier - a delicious flat flaky palm-shaped pastries
made by layering puff pastry with sugar, rolling it, then slicing
it thin and baking.
Pan-broil - to cook over direct heat in an uncovered
skillet containing little or no shortening.
Pan-fry - to cook in an uncovered skillet in small amount
of shortening.
Pancakes - A round, pan-fried flat bread made from batter,
the versatile pancake has hundreds of variations and is served
for breakfast, lunch and dinner and also as appetizers, entrées
and desserts. The cakes can vary in thickness from wafer-thin
crepes to the much thicker breakfast pancakes (also called hotcakes,
griddlecakes and flapjacks).
Paper Cookery - en papillote is the French term for
this process of cooking food in a container made from heavy paper.
Papillote - French term for fancy paper shapes
and ruffles used to hide the ends of chop bones.
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