Cooking Dictionary Results

P

Pecan - the nut of a tree of the hickory family (Carya oliviformis), native to North America; has a smooth, thin, hard, tan shell enclosing a bilobed, golden brown kernel with beige flesh and a high fat content.

Pectin - substance that occurs in fruits or vegetables that acts as jelling agent in jams and other preserves. It is packed in bottles and sold commercially.

Peel - to remove the outside covering, such as the rind or skin, of a fruit or vegetable with a knife or vegetable peeler.

Penne - Italian for pen or quill and used to describe short to medium-length straight tubes (ridged or smooth) of pasta with diagonally cut ends.

Pepitas - roasted pumpkin seeds.

Pepper - the fruit of various members of the Capsicum genus; native to the Western hemisphere, a pepper has a hollow body with placental ribs (internal white veins) to which tiny seeds are attached (seeds are also attached to the stem end of the interior); a pepper can be white, yellow, green, brown, purple or red with a flavor ranging from delicately sweet to fiery hot; the genus includes sweet peppers and hot peppers.

Peppermint - an herb and member of the mint family (Mentha piperita); has thin stiff, pointed bright green, purple-tinged leaves and a pungent, menthol flavor; used as a flavoring and garnish.

Pepperpot - a spicy stew without much sauce.

Pepper Steak - a beefsteak dipped in crushed pepper and sautéed in butter, then flamed with brandy. A sauce is made from the pan drippings and red wine. Also, a Chinese dish made with green pepper strips and thin-sliced beef.

Pepperoncini - [pep-per-awn-CHEE-nee] Are chilies that have a slightly sweet flavor that can range from medium to medium-hot. Pepperoncini are most often sold pickled and generally used as a part of antipasto and as an addition to various types of sandwiches.