Glossary P

Paillards refer to a thinly sliced piece of meat that has been pounded to tenderise it using a meat mallet or wooden rolling pin if meat mallet is not available on hand. Some cookes are even using a pan to pound the meat which they put first in between kitchen plastic sheets before pounding. Paillards is also known as Paillarde.

Pain is a French word for bread. Pain is pronounced as "pawn".

Pain grille is the French term which means "toasted bread"

Pain Patate refers to Haitian bread pudding made of bananas, figs, and sweet potato.

Pain perdu is refers to a French bread or French toast.

Painäporo is a Maori word for pineapple

Pak chi is a Thai herb that refers to cilantro. This entire plant is used in Thai cooking becasue of its intense smell and taste. The thick stem base and roots, as well as the seeds,

Pak Chi farang is a Thai herb that has a serrated dandelion shaped leaf with strong herbal taste that is used in cooking Thai food. This flavorful leaf is found in a real good Tom yum

Paklava refers to a very sweet Armenian dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar.

English: Pako / Deutsch: Pako / Español: Pako / Português: Pako / Français: Pako / Italiano: Pako /

Pako, also known as fiddlehead fern, is a unique and nutritious vegetable that has gained popularity in various cuisines worldwide. In this article, we will delve into the definition, culinary applications, potential risks, and provide a delicious recipe for Adobong Pako. Additionally, we'll touch upon the history and legal aspects of Pako and list some similar vegetables.

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Glossary P

Paillards

Pain

Pain grille

Pain Patate

Pain perdu

Painäporo

Pak chi

Pak chi farang

Paklava

Pako

Glorious Food

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