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Glossary
of Terms O - P |
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O
oleo - Another name for margarine, a vegetable oil based table spread often substituted for butter.
orange Jell-OŽ shots - Orange
Jell-OŽ made with vodka instead of the cold water addition. Cut into squares and served at parties, it is the adult and teen (sadly) version of
Jell-OŽ jigglers.
orange water - Orange water or orange flower water is a fragrant distillation of orange blossoms and used in flavoring baked goods and other sweet and savory dishes and in drinks such as a Ramos Gin Fizz. Look for it in the liquor section with things like grenadine and margarita salt.
P
parboil - To partially cook food by boiling briefly in water. This may be done to longer cooking ingredients to make sure all ingredients are done at the same time such as in stir-fries.
passata - Italian for mash or puree.
Pick Over - To look through the berries or other fruits or vegetables to remove any spoiled ones, leaves or other things you might not want in the dish you are cooking.
Pipe - To extrude food though a pastry bag to garnish or decorate. May be used for mashed potatoes or other vegetables, whipped cream, cake frosting, etc.
popover - A quick bread that is baked at relatively high
temperature in a muffin type pan. This produces a hollow, very brown bread, extremely
tasty when served hot right out of the oven!
Porcini mushrooms - Pale brown mushrooms which can range up to 10 inches in diameter. May be available fresh in the U.S. in some markets, but can also be found dry. Soak dry mushrooms in hot water for about 20 minutes before using in recipes.
pumpkin - A member of the squash family best known for being carved into Halloween jack-o-lanterns or turned into pie filling for Thanksgiving dinner. It also may be boiled, sliced, fried or pureed or used in soups. The French make pumpkin jam and the Italians use it as a filling for sweet ravioli. The seeds are rich in fats and
protein and may be roasted and salted, as a snack or garnish.
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