Peel refers to a long-handled, usually wooden, paddle used by bakers in many parts of the world to transfer breads in and out of hot ovens.
Probably from the French word pelle, meaning "spade."
See also:
"Peel" is in the HS Code "0814"
Peel of citrus fruit or melons (including watermelons), fresh, frozen, dried or provisionally preserved in brine, in sulphur water or in other preservative solutions
Related Articles | |
| Pain | ■■■■■■ |
Pain is a French word for bread. Pain is pronounced as "pawn". In the context of food and cuisine, "pain" . . . Read More | |
| Bara Sinsir | ■■■■■■ |
Bara Sinsir refers to a Welsh gingerbread darkened with black molasses and brown sugar and perfumed with . . . Read More | |
| Apple - How to | ■■■■■■ |
AppleHow to: AppleCooking Tip: Bake in the oven with ginger or fennel seeds and grated orange or lemon . . . Read More | |
| Zester | ■■■■■ |
Zester is a French word which means "to zest or remove the colored part of the citrus fruit skin, a zitrus . . . Read More | |
| Écaler | ■■■■■ |
Écaler (Ecaler ) is the French word which means "to shuck" (nuts) to remove the outer covering of nuts, . . . Read More | |
| Café Brûlot / Café Brulot Diabolique | ■■■■■ |
Café Brûlot / Café Brulot Diabolique: Café Brûlot / Café Brulot Diabolique : Café Brûlot refers . . . Read More | |
| Birewecke | ■■■■■ |
Birewecke is a fruit bread from the Alsace Region of France bulging with dried pears, apples, plums, . . . Read More | |
| Rouille | ■■■■■ |
Rouille is the French word for "Rust" which describes the color of this spicy sauce made of hot chiles, . . . Read More | |
| Roti | ■■■■■ |
Roti is a Pakistani word for bread, also in some parts of Northern India, and the Caribbean. It usually . . . Read More | |
| Sous Vide | ■■■■■ |
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which . . . Read More | |
