Culinary Dictionary  "P"

Our ever growing online community Dictionary and Food and Culinary Terms, Phrases and Cooking Techniques that begin with the letter P.

Parboil

To parboil is to boil a food, such as vegetables, until it is partially cooked. Then, the parboiled food is often “shocked” in ice water to stop the cooking process. This is often done so that the food is nearly cooked and final preparation can be done ‘a la minute’ at the last-minute. This process is also referred to as “blanching.”

Prawn(s)

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs, some of which can be eaten. The term “prawn” is used particularly in the United Kingdom, Ireland, and Commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. Shrimp that fall in this category often belong to the suborder Dendrobranchiata. In North America, the term is used less frequently, typically for freshwater shrimp. More and more chefs will use prawn (interchangeably) with shrimp, if it makes a dish sound more exotic.

En Papillote

Is the French term for a cooking method where a product (most often Fish) is wrapped in a special paper (usually parchment paper) or foil and baked so that the food cooks in the moist environment produced by its own juices. An excellent and easy technique to learn.

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