Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pastillas', 'Pork'

Poêler refers to a French term for a cooking method which is to pot-roast a meat or poultry in a covered pan with only large enough to hold the meat; the meat is not first browned as for Braising; French word which means casserole roasting. ? ? ?

Pâté Feuilletae refers to a dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult. Pâté is the French term for "paste or pastry".

Petite saucisse French which literally means small sausage refers to Cocktain sausage.

Pâté Brisée refers to a short crust pastry dough made with butter and eggs. Pâté is the French term for "paste or pastry".

Pâté Sablée refers to a type of sweet, short crust dough. Pâté is the French term for "paste or pastry".

Persillade refers to a mixture of chopped parsley and garlic which is added to recipes at the end of cooking. It is a dressing made with about as much as three (3) times parsley as garlic. This mixture is generally added into shellfish or chickn dishes.

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Glossary P

Poêler

Pâté Feuilletae

Petite saucisse

Pâté Brisée

Pâté Sablée

Persillade

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