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Paillard
Paillard is the French term used to describe the method of preparing meat that involves flattening it until it becomes tenderised and very thin. The method shortens cooking times considerably as the meat is thinly sliced or pounded into a strip. Most often it is used with reference to veal or chicken, but beef can also be used. To find out more about how this can be done, watch how Marco makes a paillard of chicken in this tip. You can also find out more about other chicken preparation techniques in Marco’s chicken masterclass.
Pan-fry
Pan-frying involves cooking food for a short time in a small amount of fat in a frying pan and is generally done at medium heat.
Papillote (en)
The term 'en papillote' is used to describe a dish that is cooked in a parcel. The parcel (often foil) protects the food from high temperatures and helps to retain aroma and flavours
Parcel
In cooking, a parcel is a sealed package (almost always made from aluminium foil) that is used to cook individual portions of foods. This method allows the food to remain moist and retain flavours as they are sealed within the parcel.
Parma ham
Parma ham is often described as the truest, original prosciutto (the Italian word for ham that has been seasoned, salt-cured and air-dried). Made in northern Italy's province of Parma, the same region as parmesan cheese, the finest Parma ham is thought to come from the small village south of Parma city called Langhirano. Parma pigs enjoy a special diet of chestnuts and whey (from the cheese-making process) which gives the meat its superior quality.
Paste
A paste is a smooth, soft mixture, usually of a thick consistency that is made from a combination of ingredients. Often pastes can be made using a pestle and mortar or a food processor.
Pastry
A pastry can be an unleavened dough, the basics of which include butter (or other fat), flour and water. Examples include puff pastry, pie pastry and sweet short crust pastry. Pastry may also be used as a general term to describe sweet baked foods from a bakery, for example, a Danish pastry.
Pearl Onion
Pearl onions are tiny white onions, about the size of a small marble that are usually picked once they have grown between 25 and 38mm in diameter. They are mild-flavoured and have a fairly delicate taste. They can be cooked and served as a side dish or pickled and used as a condiment or garnish. They are a choice favourite for garnishing alcoholic cocktails, for example, the Gibson cocktail. A pearl onion tree will take up to two years to make onions sufficiently sweet for sale.
Pesto
Pesto is a dark green Italian sauce usually created for pasta. The uncooked sauce is made with fresh basil, garlic, pine nuts, parmesan (or pecorino cheese) and olive oil. The ingredients can either be crushed with a mortar and pestle or finely chopped with a food processor. Red pesto is made similarly but is based on either sun-dried tomatoes or grilled red peppers. Pesto can be stirred into freshly cooked pasta, spooned into thick soups, spread on bruschetta, fillets of fish or chicken before grilling, or added to mayonnaise and salad dressings.
Piccalilli
Piccalilli is a highly seasoned relish made from chopped, pickled vegetables and spices. It is of East Indian origin and combines mustard, vinegar, and hot spices. The vegetables used vary and typically include tomatoes, sweet peppers, onions, courgette, cucumber and cauliflower.
Pinch
A pinch denotes a small amount of ingredient that can be measured through picking up the ingredient between the thumb and forefinger.
Poach
To poach is to cook food gently in a liquid just below boiling point (where the liquid’s surface will show signs of quivering). The amount and temperature of the liquid used depends on the food being poached. Meats and poultry are usually simmered in stock. Eggs are poached in lightly salted water, often with a little vinegar. Poaching tends to produce a delicate flavour in the food; it may also infuse the food with flavours from the liquid.
Poivre
Poivre is the French word for pepper. Poivre blanc is white pepper and poivre gris or poivre noir is black pepper.
Port
Port is a sweet fortified wine, usually served after a meal, often to accompany cheese. There are many types of port, the best and most expensive being Vintage Ports, which are made from grapes of a single vintage, bottled within 2 years and left to mature, sometimes for up to 50 years or more. The name is derived from the fact that these wines are shipped out of the Portuguese city of Oporto.
Potato ricer
A potato ricer (or just ricer) is a kitchen utensil that is similar to a large garlic crusher. The ricer consists of a small solid sieve with a lever-operated plunger. Cooked food such as potato can then be pushed through the sieve with the plunger, producing small rice-like grains of food. Ricers come in a variety of shapes, are generally made of chromed steel or cast aluminum and can be found in specialty cookware shops.
Poussin
Poussin is French for a very young, small chicken, sometimes also called petit poussin. In cooking, it refers to a small, immature chicken, sometimes called a spring chicken, that weighs approx 400g to 500g. As the bird is usually only four to six weeks old, the flavour is not fully developed and there is less flesh; one bird is usually sufficient for a single serving. Poussins benefit from a rich stuffing to add flavour and are best once spatchcocked.
Pre-heat
To pre-heat the oven means to set the oven or grill at the desired temperature before placing the food within, in order to ensure the oven is ready. This is important as it can take several minutes for an oven to reach the right temperature.
Puree
Puree is used to describe the consistency, usually of fruit or vegetables that have been finely mashed to a smooth, thick state. Purees can be made in seconds if you have a blender or food processor. Otherwise ingredients can be pushed through a sieve with a spoon manually. Purees can be used as a garnish, served as a side dish or added as a thickener to sauces or soups.
