PA:
(CEREBC) Improved kneading from 4 to 5 minutes in 2nd speed (time depends on kneading in 1st speed)
PA D'OUS:
(ref nec) Pa d'ous (or "Pa", egg loaf in French) is a typical Catalan flan, which is normally cooked in the oven and in a water bath.
PACOJET:
(Ac taste) Emulsifier turbine-sorbeer allowing ice cream, sorbets, sauces, mousses and purees to be made in a few minutes thanks to its blade that rotates at 2000 revolutions/minute.
PACOSSER:
(ref nec) Term that refers to the operation of using a Pacojet brand ice machine (which sprays a frozen preparation with a rotating blade) to prepare a sorbet or ice cream.
PAD:
(French butcher's lexicon) In butchery, means, ready to cut.
PAELLA:
(CNRTL) Dish of Spanish origin, composed of rice with saffron and various vegetables cooked with different meats, chili sausage, fish, shellfish and mussels.
PAELLERA:
Special frying pan for cooking paella.
LOAF:
(ref nec) Baguette bread made from traditional flour, sourdough, water and salt. Its weight is 250 g.
PAGE NOTE:
Round bun.
STRAW (APPLES):
See "straw apples"
GLITTER:
(Larousse gastronomique) Little colorful wine.
BREAD
(https://www.senat.fr/rap/l97-417/l97-4171.html) Bread is a food product that can be consumed as it is. Made from flour, salt water, yeast, and possibly adjuvants, it consists of crumbs coated with a crust whose characteristics vary according to the bread.
(TLFi) Food made of a certain amount of flour mixed with water and sourdough and baked in the oven
(Paris Congress, 1909) "The word bread, without any other qualifier, is reserved exclusively for the product resulting from the cooking of the dough made with a mixture of wheat flour, sourdough or yeast, drinking water and salt".
A new formalism for the description of complex disperse systems. Conference of the XVI European Conference of the European Colloid and Interface Society (ECIS), Paris. September 26, 2002) of a baguette-type bread is: [D3(G) xD3(S1) ]@D2(S2), if we assume continuous porosity, or [D0(G) /D3(S1) ]@D2(S2), if we assume that the cells are not connected.
AIX BREAD
(IPCF) Sourdough bread shaped with water and not flour; the folding of the dough is specific. The lightness of bread was once attributed to the quality of the waters of thermal springs and those of the Pinchinats of Aix-en-Provence.
GÉRARDMER'S ANISE BREAD:
(ref nec) Rectangular dry biscuit flavored with anise.
AQUATICUS BREAD:
Aquatic bread or Parthian bread, so named for the large amount of water that entered its composition.
ATHLETARUM BREAD:
Unsourdough, coarse and heavy bread.
ALTAL BREAD:
(TLFi) Bread prepared to be consecrated during the mass.
AUTOPHITRUS BREAD:
(ref nec) Household bread made from flour from which the sale had not been removed.
AZYME BREAD:
(TLFi) 1. Sourdough-free bread made with whole wheat flour and water. Shaped into small balls flattened with a roller, pricked on the surface and baked in a very hot oven.
2. When it is in a sheet form it is called unleaved paper sheet, mainly used for nougat, calisson or coating with pharmacy stamps or host paper.
BARBAR BREAD:
(ref nec) Iranian bun.
BLESSED BREAD:
BENOITON BREAD:
(ref nec) Scoop of rye bread with currant grapes
BREAD WITH BUTTER:
(ref nec) Festive bread, of Caribbean origin, a kind of brioche braided halfway between bread and pastries. Bread once reserved for first communions that was eaten while drinking chocolate.
BREAD OF MOUTH:
(boulangerie.net) Chapter bread, privilege of the most ade, lords, princes of the Church and sometimes monks.
BOULLOT BREAD:
(technomitron) Local name: quignon; 30 cm long bread. Weight from 400 to 500 gr. Its shape is the most specific. But a variant exists in round bread. Golden color on the top and cream on the inside. Scarification on the top. Made on poolish. Lionel Poilâne described him as "halfway between the loaf and the big bastard of the early 20th century.
BOILED BREAD:
(ref nec) Bread baked tightly in the oven. It has a cubic shape of about 30 cm on the side for a mass of 4 kg. The dough is very dense and has a light brown hue. It is composed of rye flour and boiling water. Its manufacture dates back to at least 1418. It was made once a year. Manufacturing continues in the village of Villar d'Arène.
BOURGEOIS BREAD:
(boulangerie.net) White bis bread from which shelled bread is derived.
BURGUNDIAN BREAD:
(Bakery Research and Study Center) Misleading name, because it is not bread but a béchamel related to eggs and Gruyère, molded in a buttered mold and baked in a water bath and served with a tomato fondue.
BRIÉ BREAD:
(Allombert, ENBP) Bread with firm dough made with a very white flour. The end of the kneading is done with a brie. The color stems from a deep kneading.
(Ducommun) Bread of Norman origin and more particularly from Bessin. Bread with a thick and blond crust with a white and tight crumb, which had the particularity of keeping for several days. It was used by fishermen who took it to sea. It appeared in an order of February 4, 1567 where the birth of a new bread is mentioned, the bread of the chapter, because it was made for the first time by the baker of Notre Dame. Bakers wishing to join the corporation had to control its design. Brie bread requires a particular kneading due to its very little hydrated dough, which consists of folding the dough. It is oversalted, which also helps to whiten the dough.
(Poilane, Bread lover's Guide) Variant, the bateur's bread, very salty cakes (the proportion is not indicated).
BREAD ON THE SPIT:
(Center for Research and Study of the Bakery) Originally from the Manche Coast. Bole of dough, skewered on a wooden fork or rolled like a coil on the skewer and cooked directly on the embers.
EMBROIDERY BREAD:
(boulangerie.net) Bis or black bread mixed with rye and grout.
BRUTED BREAD:
(CNRTL) For burnt bread color. Color of the bread that has been overcooked.
BROWN BREAD:
(boulangerie.net) Bread made in Quebec with whole wheat.
CACABOCENS BREAD:
(ref nec) Bread made with boiled water.
CAGIATA BREAD:
(ref nec) Bread of Corsican origin, composed in the same way as split bread.
COUNTRY BREAD:
(Code of use) Breads prepared from wheat flour mixed or not with rye flour. The manufacturing process (kinding, fermentation and cooking method) must avoid bleaching of the dough, develop a tart flavor and prolong the freshness of the bread.
CHAILLET/CHAILLY/CHILLY BREAD:
(boulangerie.net) White bread.
BARREAD
(boulangerie.net) Very white bread made of crushed dough.
CHALLAH BREAD
(ref nec) Egg bread, braided, prepared on the occasion of Sabbath or Jewish religious holidays. Poppy seed icing.
CANON BREAD:
(boulangerie.net) Round gingerbread originally made in nuns' convents. Also called nonette.
ROSAY BREAD:
(ref nec) 1-Snillet with light dough and seasoned with butter and milk.
2- Bread in the form of eggs welded to each other, made of coarse flour, distributed to the poor by the clerics.
3-It is said of a bun from which the largest crust has been removed with a knife.
CHAPTER BREAD:
(boulangerie.net) Bread served during hunting meals (see "bread brie").
HUNTING BREAD:
CHOINE BREAD:
(ref nec) Old term to say white bread.
CHONDRITE BREAD:
(boulangerie.net) Greek bread made of spelled or bearded wheat.
CICERRIA BREAD:
(boulangerie.net) Rome. Bread discovered at the same time as the octomoboi.
PUMPKIN BREAD:
(N de Bonnefons) "To make the Pumpkin Bread, you will have to make the Pumpkin boil like the one you want to smash & pass it through a large cloth to remove some small nerves that are in it; adding the Water in which the Pumpkin will have cooked as much as necessary to knead in the ordinary. By governing your dough with two leavens, as I said above, you will make very good bread, which will be a little greasy, cooked & yellow, which is excellent for those who need refreshment & have a free stomach".
BREAD IN THE HEART:
(boulangerie.net) (Egypt) Engagement bread.
CING BREAD:
(technomicron) Provencal pastry made with bread dough and coind. Autumn bread also made in bakery. Only in pastry. It is mainly found in the Vaucluse, the Bouches du Rhône, in the Drome, Ardèche, the Gard and in the Alpes de-haute-Provence.
BREAD NECKLACE:
(boulangerie.net) 12th century bread, made to commemorate the discovery of the horse necklace.
WHOLE BREAD:
(boulangerie.net) Bread made with wholemeal flour and small san.
SHELL BREAD:
(boulangerie.net) Bread whose crust formed many blisters.
CORNU BREAD
(boulangerie.net) Bread with four horns or more.
CRAMIC BREAD, or CRAMIC:
(TLFi) Brioche bread containing currants.
CRESTOU BREAD:
(ref nec) Bread from Aveyron, on the Aubrac plateau, made from bakery flour and whole cereal seeds.
BREAD CRIBANITES
(boulangerie.net) Bread baked under a bell in Greece.
CROTTÉ BREAD or FAT DAY TREAT:
(IPCF) Regalade in Lille, poop bread in Douai and Valencienne, as in Belgium. Kind of French toast. Slices of stale bread, moistened with milk, returned to the pan in butter, before it colors too much, turn them over in beaten egg and finish cooking in the pan in hot butter. Powder with sugar.
CRISPY BREAD:
(ref nec) Original bread from the lot. Round bread, blond with notches on the crust forming wheat grains.
DARATON BREAD:
(boulangerie.net) Ancient bread, without sourdough, flattened like a cake.
DATE BREAD:
(boulangerie.net) bread of the pharaohs
BREAD DAUSSÉ:
(ref nec) Toast, snack. We still call these toasts daussades. Know-how: lettuce cut into strips and roughly chopped, mixed with chopped onion and fresh cream, salty and peppered. Top buttered toasts with this mixture.
BREAD DESTREPTITES:
(boulangerie.net) In Greece, bread prepared with fat and pepper intended to accompany fish.
DISETTE BREAD:
(boulangerie.net) Bread made from barley to fight against the great famines of the 17th century.
BREAD OF EQUALITY:
(boulangerie.net) Wish in 1793 for a bread of equality, so that it has the same composition for all. All bakers are required, under penalty of incarceration, to make only one type of bread.
GINGERBREAD/GINGERBREAD:
(TLFi) Cake made with rye flour, molasses, honey and various aromatic substances.
Gingerbread - in principle written in the singular - is also called "health bread" or "bread of life" because of the properties attributed to some of its constituents: honey, spices, medicinal plants...
(Alain Rey, Dictionnaire Historique de la langue française, Le Robert edition, 2010) The first appearance of "pain d'espessez" dates from 1372, and that of "gingerbread" from 1530. Two spellings are known: "gingerbread" in the singular, chosen by the Academy, the Littré and authors such as Jean-Jacques Rousseau and Émile Zola, or "gingerbread" in the plural.
Gingerbread recipes vary by season, country, region, and even city. Enter its composition: anise, angelica, anise, cinnamon, coriander, ginger, cloves, nutmeg, pepper, saffron, etc. to which lemon and orange, garlic, shallot, onion, parsley can be added...
In his thesis on apothecaries in Nancy, Émile Monal indicates that at the Court of Lorraine, the apothecary provides "licorice juice from Mirecourt (in the Vosges)". It is noted that, in the past, the apothecary and the grocer were often one and the same person... (ref: Pierre Labrude, 2018, {Cooking recipes in pharmaceutical forms}, Savoisienne Review of the Florimontan Academy of Annecy).
(Jean-Michel Jeudy) The "gingerbread" would come from Asia; it was found in Rhodes and, among the Greeks, it was called {melitalès}. Among the Romans, {panis melitus} was a fried bread sprinkled with honey. A product would have been previously prepared under the name of {mi kong}, a honey bread that would have been part of the war ration of the Knights of Genghis Khan. Passed to Arab cuisines, it would have been known and reported by the Crusaders in the 12th and 13th centuries.
A legend says that the recipe for "gingerbread" was brought by the Bishop of Armenia, Saint Gregory, to Pithiviers where he took refuge in the 10th century.
(André Castelot. 1972. L'histoire à table, Plon, Paris) The gingerbread/s of Reims was famous in the Middle Ages, and the recipe for the gingerbread of Dijon was introduced by Marguerite de Flandre, wife of Duke Philippe le Bardi, who particularly appreciated this "boichet" based on flour and honey. The cities of Metz and Verdun are also known for the quality of their gingerbread masters and their creations.
If the {Encyclopédie} directed by Diderot and D'Alembert reports that gingerbread is used in poultice, especially in surgery, nowadays in French cuisine, chefs often offer foie gras served with gingerbread in a sweet-savory combination.
In Lorraine, gingerbread is still a strong symbol of Saint Nicholas (of Myre), celebrated on December 6: relatives and friends offer children a traditional gingerbread/s on which is glued an image of the saint, sometimes accompanied by his donkey and Hans Trapp (an avatar of the "whip father").
In Alsace, a text from 1453 reports that gingerbread was on the tables of the Cistercian monks of Marienthal on the occasion of the Christmas holidays. It is also said that in 1768, a certain Karl Fortwenger imported it to Gertwiller where there is today an emblematic Museum of Gingerbread and Alsatian Popular Art, worthy heir to the guild of the "Meisterlebzelter" gingerbread masters, founded in 1476, which will evolve in 1643 into the guild of "Lebküchler".
ESCHAUDÉ BREAD:
(TLFi) Bread overcooked.
BREAD OF SPIRIT:
(N de Bonnefons) "The Bread of Spirit is made with the finest Rye Flour and is shaped like the Chapter Bread."
BREAD OF ÉTRENNES:
(boulangerie.net) Bread that parishioners offered to their parish priest for the Christmas holidays.
BREAD MADE:
(boulangerie.net) bread of the poor, black in which wheat flour was replaced by rye, buckwheat or wheat flour.
LA FALUE BREAD (FALLUCHE) or MARGUERITE BREAD:
(ref nec) Lower Normandy bread, formed by an assembly of petals around a heart.
FANTASY BREAD:
(Tlfi) Bread sold by the piece as opposed to the large bread sold by weight.
FEUDAL BREAD:
(boulangerie.net) Bread that some vassals had to provide to their lord.
STRAW FIRE BREAD:
(techn mitron) Bread on whole flour leaven, plus ground nuts. Score 1 hour. Second kneading on a floured table, round sinking, floured on top.
FIG BREAD:
(boulangerie.net) bread made from flour flower and whose best pasta was offered to crocodiles and sacred animals (Egypt)
SPINNING BREAD:
(TLFi) Alteration of bread dough of bacterial origin (Bacillus mesentericus, Bacillus subtilis).
FLAMBADELLE BREAD:
(technomicron) Central region of France. Same recipe as flambade.
FLAMBECHE BREAD:
(technomicron) Close to the fougasse. (Northern Bread).
GALLU BREAD:
(technomicron) This bread is of Lorraine origin. It is a fruit bread that is consumed only during the holiday season in the Saint Dié region. Classic bread dough 25 cm long and 15 cm wide, to which fresh fruit (apples / pear) dried fruits (figs, raisins, prunes and nuts) are added. The ear cutting is done with a pair of scissors. The fougasse cut is made with a dough cutter.
TORROT BREAD:
(Bakery Research and Study Center) Originally from the English Channel. From the scalded family. The term garrot refers to a large number of products, such as the chimene, which designates one in the shape of a marine anchor. It evokes kneading and dough.
GASCON BREAD:
(boulangerie.net) Twisted bread made from white flour.
BREAD OF GENOA:
(CNRTL) Cake made from eggs, sugar, peeled almonds, flour or starch, butter, vanilla powder, rum or curaçao.
(P. Lacam, 1934) Genoa bread. 500 gr. of fresh blanched almonds, grind them with 8 eggs, add 560 gr. of sugar, work a little with a mortar that the dough is white, then mix with a spatula 125 gr. starch and 250 gr. of melted butter, kirsch; garnish the fluted mussels well buttered on the sides, paper at the bottom, oven above the medium.
BREAD OF GENTILLY
(N. de Bonnefons) "The Gentilly Bread is made like the Montoron Bread, adding a little excellent fresh butter."
(boulangerie.net) Butter bread.
GIRAFFE BREAD or TIGER BREAD or TIGERBROOD:
(Great dictionary of bread) Bread probably of origin from the Netherlands. Bread ball with cracks on the surface that give the appearance of a giraffe or tiger skin. To achieve this effect, it is masked with a mixture of rice flour, sugar, dehydrated yeast and warm water.
GONESSE BREAD:
(boulangerie.net) a kind of bread superior to barge bread, Made by fairground bakers established in Gonesse, it will be known as the Chapître bread. So named because the baker of the chapter of Notre-Dame was the first to make it.
GREEK BREAD:
(TLFi) Kind of biscuit covered with sugar crystals.
GRAUTEE BREAD:
(boulangerie.net) Bread made from fine wheat flower.
BREAD GARLAND:
(boulangerie.net) (Egypt) Decorative bread arranged in table path.
HENRY IV'S BREAD:
(boulangerie.net) Bread on which two chickens were engraved offered by the miller Theodore to King Henry IV in honor of the sovereign and one of his mistresses.
WHOLE BREAD:
(boulangerie.net) Wholemeal bread in Belgium.
JERDGA BREAD:
(ref nec) Tunisian Béja bread, syn. tabourna bread.
KHBIZATE YENNAYER BREAD:
(ref nec) Bread close to milk bread, Berber New Year's bread. Round bun cooked with an egg in its center. Composed of flour, sugar, butter, milk, salt and yeast.
BREAD KNÄCKEBROD:
(ref nec) Crunchy bread, in Swedish {Knäckbröd}, a kind of thin and crispy cracker.
SAUCEDOUGH BREAD:
(Decree No. 93-1074 of September 13, 1993 taken for the application of the law of August 1, 1905 with regard to certain categories of bread) Only breads defined in Articles 1 and 2 and having a maximum hydrogen (pH) potential of 4.3 and an endogenous acetic acid content of the crumb of at least 900 parts per million may be put up for sale or sold under a name with the additional term "sourdough".
LODEVE BREAD:
(ref nec) Bis bread enriched with sourdough with a very honeycombed crumb. Ancestor of the bread paillasse of Switzerland (O. Ducommun).
HOMEMADE BREAD:
(Decree No. 93-1074 of September 13, 1993 taken for the application of the law of August 1, 1905 with regard to certain categories of bread) Only breads entirely kneaded, shaped and baked at their point of sale to the final consumer can be put up for sale or sold under the name of: "homemade bread" or under an equivalent name. However, this name can also be used when the bread is sold to the final consumer, on an itinerant basis, by the professional who has carried out the kneading, shaping and cooking operations on the same place.
CUFF BREAD:
(Great dictionary of bread) Bread of origin from western France. Bread in the shape of a crown in which the arm is passed to transport it.
MANTOU BREAD
(ref nec) Basic food in northern China. Chinese bun, made of flour, water and steamed yeast.
MARCATIA BREAD
(ref nec) Of Reunion origin, bread of slaves, in the shape of a small compact ball with a fine and slightly sweet texture. It can be garnished with banana, coconut or be consumed salty, garnished with bacon, ham and cheese.
WEDDING BREAD:
(boulangerie.net) Bread in the shape of a crown of intertwined rings, made from flour flower.
HOUSEHOLD BREAD:
(boulangerie.net) Homemade bread.
BEGGING BREAD:
See Bettelman.
MESCHEVE BREAD:
(boulangerie.net) Bread sold at a lower price than that set for its size.
MESTOURNE/METOURNE BREAD:
(boulangerie.net) Bread too small.
BREAD:
(boulangerie.net) Bread without crust and containing sugar, used for toasts or sandwiches, cooked in a mold.
MIROD or MIRAU BREAD:
(Great dictionary of bread) Bread from Brittany from the village of Carestiemble. It comes either in a ball or in a band of eight small balls that can be purchased individually. The recipe is jealously guarded, it seems that the sourdough would be made from a small percentage of rye, milk powder diluted with water and brewer's yeast.
MOLLET BREAD
(boulangerie.net) Bread whose dough is much more hydrated so the yeast introduced allows to obtain a well-alveolated crumb
BREAD WITH MONTAURON:
(boulangerie.net) Bread whose dough is kneaded with milk.
SEAGOT BREAD:
(ref nec) Bread with a tart taste.
MOLDED BREAD:
(boulangerie.net) Bread prepared and baked in a mold.
MOUSSEAU BREAD
(boulangerie.net) Gruau bread
AMMUNITION BREAD:
(boulangerie.net) Bread for soldiers.
NAPOLEON BREAD
(boulangerie.net) Created by a baker from the faubourg Saint-Denis following an altercation between his wife and Emperor Napoleon
NAPPERON BREAD
(boulangerie.net) bread in the shape of an ornate plate used by the nobles; when they had finished their meals they gave this bread to the poor
BLACK BREAD:
(boulangerie.net) Bread made with buckwheat and rye flour.
Black bread from Brittany: rye bread with rye leaven, related to Pumpernickel, or black bread based on buckwheat
(Inventory of France's culinary heritage) Bread composed of rye flour (type 170) 48%, water 35%, rye sourdough 16%, salt 0.7% and yeast 0.2%
The basis of black bread. Is round (16 cm at the base, 7/8 cm high) with a rectangular section. Variable weight between 900 and 1050 g depending on the bakery. Very high density, probably the densest bread made in France. The crust is thick, light brown on top with patterns drawn with a fork. An incision on the top of the bread causes a slight detachment of the top of the bread. The breads are baked very tightly, they touch in the oven, which results in some areas where the crumb is apparent ("baker's kiss"). The crumb is very dark brown in hue. It is slightly sticky despite a prolonged cooking time. Made by some bakers from the Trégunc region, Fouesnant Quimper, who perpetuate the tradition.
Black bread from Brittany, 100% buckwheat bread: Bread produced from a sourdough chef. Fermentation. At 28 °C. cooked at 230°C for 1 hour. Composition: 60 g of sourdough, 500 g of buckwheat flour, 8 g of salt. Composition of the sourdough chef: buckwheat flour and water. This self-fermentation of buckwheat flour produces an aerated dough stable enough to obtain a flexible bread, with a relatively light crumb. The dough is finally made in the appearance of a very thick porridge.
PARISIAN BREAD:
(boulangerie.net) Bread of 400/500 grams, sold by the piece, with a golden and crispy crust and whose crumb has large holes.
PARMENTIER BREAD:
(boulangerie.net) Bread based on potato starch and potatoes.
PASTRY CHEFS' BREAD:
(N. de Bonnefons) Biscuit de Savoie.
FRENCH TOAST:
(TLFi) Dessert made of staled bread dipped in a mixture that can include milk, sugar, egg, baked or pan-baked. When cheese is incorporated, French toast can be served as a starter, possibly accompanied by ham. Bread can be replaced by brioche.
This preparation derives from the "tostees dorees", already present at G. Tirel (Viandier):
"Golden toasts, take hard white bread and trench it by toasts quarrees and the rostir ung pou on the grail; and have egg moyeulx batuz and envelop them very well in it iceulx moyeulx; and have good healthy chault and brown them in it on the fire until they are beautiful and well gilden and then oster them from inside the paelle and put es platz, and sucre on it. "
PICASSO BREAD:
(CNRTL) South East bread that represents the Provencal hand.
PITA BREAD
(Dic Ac fr) Bread in the shape of a thick cake.
FOLDED BREAD:
(Technomitron) Originally from Brittany. It is found in the Cotentin. Folded bread is also known as fairground bread. More or less oval in shape with an appearance of two welded loaves. Made with a country bread dough, pure wheat, on sourdough, the shaping is followed by a particular folding, the dough is folded on itself in a wallet. At the exit of the oven, the folded part detaches from the largest part.
POLAR BREAD:
(ref nec) Bread invented in the 20th century in northern Swedish Lapland by a baker craftsman. Composed of barley, rye and wheat flour. It is used as a sandwich base every day by Scandinavians and mainly in the morning.
POLKA BREAD:
(CNRTL) Bread floured, slightly flattened, whose crust is streaked with lines forming diamonds or small squares.
POTATO BREAD (or POTATO BREAD):
(ref nec) Rustic bread made of white flour and rye, potatoes, water, salt, oil and yeast. Heavy bread, with a compact crumb and a very brown and fragrant crust. In some regions, the manufacture of this bread gives rise to a village festival, the bread is then cooked in the ordinary oven.
BREAD OF FRIENDS:
(boulangerie.net) Luxury bread whose baker could set the price.
PRE-FOU BREAD:
(ref nec) Originally a piece of dough placed in the oven to estimate the temperature.
(ref nec) Baguette bread, topped with salted and garlic ointment butter.
BREAD RAVAILLE:
(ref nec) White bread from the Pyrenees with cheese.
ANALED BREAD (or SEA BREAD, MARINE BREAD):
(ref nec) The annaled bread is specially manufactured to ensure the supply of crews embarking on a fishing campaign of 3 to 8 weeks. Annealed bread is made from a classic recipe, however, sometimes the amount of water is reduced, while the salt will be slightly increased. The panification does not present any major changes. The baker avoids obtaining an exaggeratedly developed bread to ensure that the crust remains well adhered to the crumb. The real know-how is in terms of cooking conditions, choice of temperature and duration (very long without the crust being too dark).
BREAD TO THE QUEEN
(boulangerie.net) 1630, split bread made with a medium dough still called bastard dough. Enriched with salt, milk and soon brewer's yeast: appreciated by Marie de Medici, it takes the name of pain à la Reine.
DIET BREAD:
(boulangerie.net) Bread without salt.
BREAD OF RIVE:
(Littré) Bread of shore, bread baked on the edge of the oven, and which, having not touched the other breads, is cooked and browned all around.
KING'S BREAD
(boulangerie.net) at the end of the 18th century in the houses of force, state prisons, the poor prisoners, the straws, who were not assisted by their families, were grouped in the district of the Common, sleeping on the straw, fed by the king's bread.
BREAD OF RUIN
(boulangerie.net) composed of sawdust, oatmeal, yeast and rye, this bread was cooked in a soldier's bowl.
RUSTICUS BREAD:
(boulangerie.net) Bread made with coarse flour containing sal.
RUSTIC BREAD:
(O. Ducommun) Bread without shaping.
SALIGNON BREAD:
(CNRTL) Mass of salt in the form of bread.
RARE BREAD:
(CNRTL) Bread disease, which turns red.
DRY BREAD:
SAINT HONORÉ BREAD:
(ref nec) Cross-shaped bread intended to celebrate Saint Honoré, patron saint of bakers and pastry chefs.
LOZÈRE SAW BREAD:
(ref nec) Bread formed of 4 balls attached in a curve.
RYE BREAD:
(Code of use) Rye bread contains at least 10% rye flour.
RYE BREAD:
(Code of Use) Rye bread contains at least 65% rye flour.
MONKEY BREAD
(Dic Ac fr) Baobab edible fruit.
BREAD WITH BREAD:
(Code of use) Bread with san contains at least 20% of soal.
In the absence of additional information, it is wheat bran. Otherwise, it would be necessary to specify its oats for example.
BREAD OF SON:
(Codes of use) The bread of boal contains at least 30% of boin.
In the absence of additional information, it is wheat bran. Otherwise, it would be necessary to specify its oats for example.
SOUFLÂME BREAD, or SOUS-FLAME:
(ref nec) Pain du pays de la Loire, a kind of dull-colored fougasse, made with leftover dough that is traditionally cooked in contact with coals and ashes, which gives it a scent of smoke.
In Poitou-Charentes, souffle (souflame or soufflâme) is a kind of soft fougasse made with the remains of pasta that are traditionally cooked in contact with embers and ashes; it gets its smoke scent. Dully in color, it weighs 300 to 500 g.
SURPRISE BREAD
(CREB) Round bread, hollowed out of its crumb that is replaced by garnished sandwiches. It is part of the buffets during receptions.
TABOUNA BREAD:
(Lisa-al-Arab) Tunisian bread cooked along the wall of a tabouna oven.
GERS TWISTED BREAD:
(ref nec) Bread made of wheat flour and 1/5 of rye flour and during its shaping it is twisted on itself.
TRADITIONAL BREAD:
(Decree No. 93-1074 of September 13, 1993 taken for the application of the law of August 1, 1905 with regard to certain categories of bread) May only be put up for sale or sold under the name of: "traditional French bread", "traditional French bread", "traditional bread of France" or under a name combining these terms breads, whatever their shape, which have not undergone any deep-frozing treatment during their production, containing no additive and resulting from the cooking of a dough that has the following characteristics:
1° Be composed exclusively of a mixture of bread-based wheat flours, drinking water and table salt;
2° Be fermented using baking yeast (Saccharomyces cerevisiae) and sourdough, within the meaning of Article 4 of this decree, or only one of these alcoholic bread fermentation agents;
3° Possibly, contain, in relation to the total weight of flour used, a maximum proportion of:
(a) 2 per cent of bean flour;
(b) 0.5 % of soy flour;
(c) 0.3 per cent of wheat malt flour.
TUNISIAN BREAD WITH SEMOLINA:
(ref nec) Round bread composed of water, yeast, 2/3 of fine wheat semolina, 1/3 of flour, nigella seed, sugar, eggs and olive oil.
VAUDOIS BREAD:
(ref nec) Bread from the canton of Vaud. White bread or bis in the shape of a ball split with a cross and flowered (i.e. sprinkled with flour). The crust is crispy and the crumb is aerated. Its taste is rustic, with a tart tip when it is made with sourdough.
VIENNESE BREAD:
(boulangerie.net) Bread with oatmeal flour whose dough contains a little milk.
(ref nec) Bread made with oatmeal whose dough contains a little milk, sugar and butter.
ZAKARI BREAD, or ZAKARI, or ZACARI:
(IPCF) Or mille-feuille or dictionary. Bread in the shape of a large dictionary, the pages being simulated by a coarse puff, made with bread dough and puffed with lard.
PALERON:
(TLFi) Piece of meat located around the shoulder blade in beef and pork.
(ref nec) The paleron is a very lean piece of beef, composed of the muscles located on the outer face of the shoulder blade, excluding the steak twin. Sometimes, professionals still call it, as in the past, "gelatinised macreuse", "braised macreuse" "braised macreuse" or "crow's fillet" in Rouen. The paleron designated, in the old Parisian cut, the large piece of beef including the shoulder with the adjoining necklace. This regular piece of the shoulder is located near the collar. This muscle with short and lean fibers is crossed in its middle by an important nerve. With a gelatinous consistency after aqueous cooking, the paleron is perfect for braised wine, boiled or pot-au-feu; ready, it can also be used as a steak.
PALETTE:
(Professional Charter of Biscuit and Cake Manufacturers of France) The puck is a round, thick biscuit with a granular texture. The ingredients that make it up are flour, butter, sweetening matter and eggs. The only fat allowed in the Breton puck is butter.
PALETTE:
(TLFi) Piece of pork or mutton that adheres to the shoulder blade.
(ref nec) The palette is mainly used roasted, salted or smoked. It is often accompanied by dried vegetables. It is found on sauerkraut and in the stew. The "à la diable" palette is an Alsatian specialty, hot or cold. It is lightly pickled, covered with mustard mixed with parsley and chopped onions, all surrounded by a strainer.
PALYSE:
(Civa) Trellis, spàlìera: Trellis consists of positioning the branches in the trellis plane. It is necessary in Alsace to increase the leaf surface essential for the good maturation of the grapes. The high trellis plan is practiced in the northern vineyards, to compensate for the insolation deficit, and to protect the vine from spring frosts.
PALM TREE:
(Professional Charter of Biscuit and Cake Manufacturers of France) The palm tree is a puff pastry, most often sweet with the characteristic shape of a palm tree.
CLAM:
(TLFi) Usual name of various edible bivalve shellfish. Synon. bucarde, cloviss.
(CNRTL) From the Latin peloris "shell of extraordinary size". Usual name of several edible bivalve marine shellfish, of modest size, which are consumed raw or cooked.
PALU:
(ref nec) Bread made in memory of the first baker hanged during the 1789 revolution.
PAN BAGNAT or PAN-BAGNAT
(ref nec) Nice specialty: sandwich made with round bread topped with salad, tomato, radish, egg, broad beans, green pepper, anchovy fillets, tuna in oil, black olives, basil, salt and pepper, sprinkled with olive oil and a dash of vinegar.
BREADING:
(La Varenne) Broth, bread crumb, boiled, egg yolks, salt, lemon juice
Boiled, composed of bread, butter and long boiled water, often added with milk or cream and egg yolk.
Preparation based on bread, rusks or flour used as a link, most often for stuffings.
(This, Panade is more than just a porridge, Gastronomic News, May 9, 2024) Basic dough used to make choux pastry. It is essentially composed of a liquid (water for the "royal dough", milk for "queen pasta"), butter and flour.
BREADING
(CNRTL) Bread with the pejorative finish asse. Parisian manufacture of fancy breads.
BREAD:
(ref nec) Old French, baking bread in the oven, supplying bread.
PANCOSSIER, PANETIER, PESTEUR, PANECHIER:
(TLFi) The one who bakes bread.
PANELLET:
Traditional Catalan dessert on All Saints' Day, a small cake made with almond powder and mashed potatoes, often garnished with pine nuts or other dried fruits.
PANER
(TLFi) Cover with breadcrumbs what you want to fry or grill.
BREAD IN ENGLISH:
(TLFi) Bread with pressed bread crumbs, in which the breading item is rolled after rubbing it with beaten egg, oil, butter, so that the breading holds well
BAKERY:
(TLFi) Manufacture of bread, by extension where bread is stored and distributed in communities. Bakery office.
BAKER:
(TLFi) Person who, in communities, hospices, colleges, is responsible for the custody and distribution of bread.
(TLFi) (marine) Baker on the edge, and, by extension, cambusier.
(TLFi) Employee working at the Royal Bakery.
(TLFi) Great baker of the king. Grand officer of the King's House, in charge of the royal bakery.
BAKERY:
(TLFi) Bread basket or bag.
Small clearing cabinet, usually suspended, used to store bread.
Chest or low buffet originally intended to preserve bread.
BREAD:
(ref nec) Old French: full of bread.
FAILURE:
(TLFI) Fat that coats the pork fillet and kidneys.
(TLFI) Thick fat that is under the skin of the pig and from which the lard is made.
PANNEHAL:
Old French. Bread roll.
PANNEQUET:
(TLFi) Pancake intended to be coated or stuffed with a salty or sweet preparation, then rolled or folded in four and glazed in the oven.
See https://nouvellesgastronomiques.com/pannequet-ca-ressemble-a-des-crepes/
PANESSE:
(ref nec) Bakery
PANET or PANETTE:
(ref nec) Bun.
PANICLE:
(boulangerie.net) Old French. Bun, small dough in the shape of bread, dough made with the addition of sugar and almond oil.
BREAD BASKET
(boulangerie.net) (slang) Stomach.
DIRECT BAKING
(little baker). The steps are: phrasing, kneading, basining (possibly), counter-phrasing (possibly), pointing, division, baking, relaxation, shaping (possibly), priming, nibbling (possibly, cooking and second cooking (for a "biscuit").
PANIS AQUATICUS
(ref nec) Aquatic bread or Parthian bread, so named for the large amount of water that entered its composition.
PANIS ARTOPTICUS
(boulangerie.net) Bread made from flour flower and baked in a tourtière (Rome).
(ref nec) Thick bread and unevenly baked
PANIS CIVILIS
(Natural history of Pliny. Bibliothèque Latine-Française published by C.L.F. Panckoucke) Rome. Bread distributed to the people instead of wheat.
PANIS CLIBANIS:
(Note of book XVIII. Natural history of Pliny. Bibliothèque Latine-Française published by C.L.F. Panckoucke) Rome. Bread baked in a cake pan. Like the panis artopticius, this bread was cooked in a cake pan. It is not easy to determine the difference between panis artopticius and panis clibanis.
PANIS CLIBANITES or CLIBANICIUS:
(Gurevitch, Le Pain des Romains) Bread thinner than ordinary bread.
PANIS FURNACEUS:
(Gurevitch, The Bread of the Romans) Rome. Baked bread.
PANIS GRACILIS:
(Gurevitch, The Bread of the Romans Rome. Bread distributed to the people sitting on the steps of the amphitheater.
PANIS GRADIKIS
(Gurevitch, The Bread of the Romans) Bread distributed free of charge to citizens under the Empire.
PANIS MILITARIS:
(Gurevitch, The Bread of the Romans) Rome. Coarse bread made from crushed seeds and baked under the ashes.
PANIS MILLIUM
(Gurevitch, The Bread of the Romans) Roman bread made from millet.
PANIS NAUTICUS:
(Ancient Rome) Bread of sailors
PANIS OSTREARIUS
(Gourevitch, Le Pain des Romains) Luxury Roman bread tasted with oysters.
PANIS PLEBEIUS
(Gourevitch, Le Pain des Romains) Rough Roman bread made with soin.
PANIS QUADRATUS:
(Gurevitch, The Bread of the Romans) Ancient Rome. Bread divided into slices.
PANIS SORDIDI:
(Gourevich, Le Pain des Romains) Bread made with poor quality flour.
PANIS TESTUACIUS:
(Gourevitch, Le Pain des Romains) Bread baked in a vase of earth.
PANNETON:
(bakery) Small basket lined with canvas where we put the dough pieces to give the bread its shape. Syn. batteton.
PANNISSIER
(boulangerie.net) Bake bread
PANOCHE
(boulangerie.net) Bun
PANOT:
(IPCF) Two-summer carp.
PANOUFLE:
(ref nec) The panoufle is the granular fat of the grasset region (also called grassit or carnation) of lamb or veal (lower belly) dedoubled and flattened, used to bard roasts or certain offal such as kidneys. The skin of the belly of the rabbit or hare that is used to maintain the flesh during cooking is also called panoufle.
BREADING
(TLFi) Bread crumb or breadcrumbs sprinkled on meat or other dishes that are cooked on the grill or in the oven.
(Mr. Grossmann) Professionals pass it through the sie.
PAPALINE OF AVIGNON:
(ref nec) The Avignon papaline is a small thistle formed of two thin chocolate robes retaining oregano liqueur from the comtat. The Papaline is named in memory of the popes of Avignon, but its creation, by the union of pastry chefs of Vaucluse, dates back only to 1960.
WAR PAPER:
(ref nec) Paper coated with wax, paraffin or soybean oil. Paper made waterproof to moisture and grease thanks to the application of wax to preserve the freshness of the food that prevents food from drying out. Paper used to pack food (sandwiches). Not suitable for oven use.
GUITAR PAPER:
(ref nec) Extremely thin non-stick polyethylene sheet (18 micrometers / 100 for rhodoid) used for chocolate work.
SULFURIZED PAPER, or PARCHMENT PAPER:
(TLFi, Ac fr) Paper treated with sulfuric acid and covered with silicone, so as to be waterproof and withstand high temperatures (about 215°C). It has a great hardness on the surface, with a parchment appearance and a very low level of porosity. It is non-stick. It is used for packaging and pastry.
PAPILLOTE
(TLFi) Paper (buttered, oiled, baked or aluminum) with which certain vegetables, fish, meats are wrapped to be grilled in the oven or to be cooked, stewed; p. meton., thus prepared.
(TLFi) Shaped and serrated ornamental paper with which the handle of a leg or chop is surrounded to present them, serve them at the table
(TLFi) Fancy wrapping paper, twisted or fringed at the ends, wrapping some candies or sweets.
PAPINETTE:
(ref nec) From the old French papine "porridge". Straight wooden spoon with a cylindrical handle, which is used to stir food in the pan when it is cooking. In Lorraine, a papinette is a metal skimmer.
PAPRIKA:
(CNRTL) Hungarian chili pepper reduced to powder, used as a condiment, especially in the preparation of goulash.
PACKAGES:
(CNTRL) Dish composed of pork feet and sheep's stomach, cut and rolled in the shape of bundles.
See also "feet and packages".
PARING:
(The book of the companion butcher-caterer) The trimming applies both to whole transformed pieces (ham, shoulder, loin, etc.) and to pieces intended to be chopped (throat, chest, chopping, etc.). It consists of removing the covering fat, as well as most intermuscular adipose tissue, tendons, aponeuroses, nerves and large vessels, as well as lymph nodes. For some cutting pieces, the trim also concerns the removal of redness, certain bones, and, possibly, the ring. A superficial paring is distinguished for the whole parts used and an internal paring for the pieces intended to be chopped.
PAREPAIN:
(boulangerie.net) Kind of knife to trim, cut, slice or chap bread.
PARER
(The book of the butcher-caterer companion) Rid a meat of certain elements such as redness, aponeurosis or fat, which would harm its presentation.
PERFECT:
(Ac fr) Ice cream made of one flavored bomb dough.
The "Perfect" is a spread of Swiss origin, marketed by the Nestlé group. Its flavor is similar to that of liver pate. Heir to the founder of the Brasserie Cardinal, Claude Blancpain, due to the rationing of meat in Switzerland during the Second World War, invented in 1942, a spread with the name {Dyna}. It was made of vegetable fat and brewer's yeast. But the end of the war and rationing caused the sale of spread to fall. In 1950, Claude Blancpain changed the recipe by adding truffled liver. Spread became a more refined product and the success was immediate in many countries.
PERFECT LOVE
(Fent) Preparation in which enter: sugar, lemon and citron peel, cloves. We make creams, creams, jellies, bavarois...
ICED PARFAIT:
(CNRTL) Iced dessert based on mocha cream. Ice cream made of coffee-based bomb dough and whipped cream.
PERFUME:
(TLFi) Pleasant and penetrating odor of natural or artificial origin.
Odorous substance pleasant to the smell, liquid or solid, of natural or artificial origin.
PARIS-BREST:
(Ac fr) Tore-shaped cake, made of choux pastry and muslin cream, better named Saint Honoré cream (we will avoid the terminology "chiboust cream", see this term).
PARISIAN:
See "German sauce"
Vegetable spheres taken with a Parisian spoon (example: hazelnut apples)
PARISIAN (A LA)
(Less) Fish cooked in short broth, arranged under a roasted lobster, with English-breaded and fried sperlans.
PARMENTIER:
Antoine Parmentier was a military pharmacist, born on August 12, 1737 in Montdidier and died on December 17, 1813 in Paris. A specialist in food chemistry and agrobiology, he is best known for his promotion in favor of the consumption of potatoes in human food, but also for his work on food hygiene, the use of new foods during frequent periods of famine and as a military pharmacist (with an eminent role in the pharmaceutical organization of the health service under the Empire).
(TLFI) See Hachis parmentier
SET:
(TLFi) Action of parring, preparing; result of this action.
What is removed, removed, entrenched.
(The book of the butcher-caterer companion) Small pieces of raw or cooked meat, usable in manufactures (ents).
GO IN FOAM:
(ref nec) Expression of eastern France, is said for a dough whose defect is excess fermentation.
NO EXTERNAL SCREW:
(ISO for containers) External net. Net practiced on the outside of the ring.
NO INTERIOR SCREW:
(ISO for containers) Inner net. No screws in the opening of a bottle or jar.
PASSAGE IN HEAD (of a paste):
(small baker) During kneading, this step once again makes it possible to homogenize the dough and structure the gluten network, in order to give it the necessary strength for a good leavening.
PASS:
(ref nec) Border between the room and the kitchen, practically the past is a table with an extra shelf, where the cooks place the orders of customers who have been cooked and then set up on plates or plates. This is where the waiters come to claim these dishes and then remove them after the chef has checked them.
GARGOT PASS:
(CNRTL) Elongated strainer, used to pass minced meat.
PASS-METEIL:
(TLFi) Mixture of wheat and rye, sown together in the same field that is harvested at the same time.
PASSE PIERRE or PASS-PIERRE:
(ref nec) Synon. of christe-marine, pierce stone.
See https://nouvellesgastronomiques.com/terminologie-passepierre-par-herve-this/
PASS:
(CNRTL) Filter, siew (using a strainer, a Chinese, a sieft, a stamen...).
Pass a soup: puree
Switch to flour - flour
(CNRTL) Bring back. Pass to oil: coat an element with oil before grilling it.
(CNRTL) Passing cheese: Bring a cheese to ripening, refine it.
WALKWAY
(TLFi) Action of passing grapes; result of this action.
WALKWAY:
(CNRTL) Grape grain overripened in the sun so that the must produces a wine rich in sugar and with a high potential alcohol content.
(TLFi) Variety of white grape variety with fairly small grapes, grown in the Mediterranean South to be used in the preparation of raisins; e. p. meton., these raisins.
STRAINER:
(TLFi) Kitchen utensil with feet or handles, of various shapes and sizes, formed from a container pierced with holes and used, to filter liquids (broth, fruit juice, milk, etc.), drain food, puree.
In bar work, a tool used to hold ice cubes or any solid ingredient from the shaker, letting only the liquid "pass" when serving the drink in the glass ({strainer}).
(cocktails) Utensil used to filter or sift.
PASTEL:
(ref nec) Old French. Piece of dough, cake.
PASTEL:
(ref nec) Right conferred on the lord of the successful bidder of the banal oven to take as remuneration part of the dough brought to the oven. Pastry syn.
PASTELERIE:
(ref nec) Right of the lord to take a certain amount of dough from each batch of the banal oven.
Pasteurisation:
(Med. Flamm. 1975) Process of temporary preservation of certain foods, by rapid heating without boiling, followed by sudden cooling, allowing the destruction of most bacteria (...), while partially respecting proteins.
Pasteurization is obtained by heating milk to a temperature of at least 61.6° C. for a minimum period of 30 minutes, or at an equivalent temperature and for a period in cases of phosphatase destruction, determined according to the official method MFO-3, Determination of the phosphatase activity of dairy products, November 30, 1981 (i.e. 72°C for 15 seconds).
PASTIER or PRESS:
(https://www.intercereales.com/le-metier-de-pastier) In the pasta sector, it is to the pastier, also called "pressier", that the mission of making shells, tagliatelle and other Alsatian pasta.
PASTILLAGE:
(TLFi) Modeling a sugar paste object; confectionery piece imitating an object.
PASTIS:
(Dic Ac fr)
1. Alcoholic beverage flavored with anise and other aromatics, which is consumed over an extent of water.
2. Pastry from the South-West of France, flavored with anise and Armagnac (see Pastis Gascon).
PASTIS GASCON:
Hervé This, Le pastis gascon, gastronomic news,
https://nouvellesgastronomiques.com/le-pastis-gascon/, April 15, 2024.
PASTRAMI
(ref nec) Pastrami is a Jewish specialty from Central Europe. It is a beef preparation. The piece used is the big piece of breast. The preparation consists of immersing this piece in a water bath very loaded with salt (a "brine") that is spicy and flavored (garlic, green pepper seed, oregano, etc.), then smoking it, possibly after stuffing with green pepper seeds. Various recipes involve other spices, such as coriander and pepper.
BLACK PAAT:
(ref nec) In Spain, all Iberian pigs are commonly called "pata negra", whether pure or crossed and regardless of their diet. However, since 2014 the law establishes that the name "Jamon Pata Negra" is reserved for the best quality hams, made from these animals: 100% Iberian breed (that they cannot be derived from a cross between an Iberian pig and a pig of another breed) and raised in freedom on Spanish dehesas by feeding on acorns and natural herbs.
POTATO:
(CNRTL) Fam. or pop. Potato.
SWEET POTATO:
(CNRTL) Plant of the convolvulaceae family, which grows in warm regions and is grown for its large tubers with sweet flesh. The term refers by metonymy to the tubers produced by this plant.
DOUGH:
(CNRTL) 2nd century, paste. Borrowed, through the Latin {pasta}, from the Greek {pastê}, "porridge", itself taken from {passein}, "sprinkl".
I. Flour-based preparation diluted with water or milk, sometimes added other ingredients, such as yeast, eggs, butter or sugar, and which, worked in various ways, is used to make bread, pastry.
II. By anal. Preparation of thick consistency, based on sugar and sometimes fruit. Marzipan. Marshmallow paste, Spread. Fruit paste.
(IUPAC Gold Book) For physicochemistry, a pasty system is usually a suspension, with solids dispersed in liquid.
In the kitchen, pasta is dark, broken, shortbread, puff pastry, sponge cake, cake, noodle pasta...
ALMOND PASTE:
(ref nec) There are four qualities of marzipan, depending on the amount of almonds they contain: superior (66%), extra (50%), confectioner or fondant (33%), common or ex officio (25%).
For the raw marzipan: let the peeled almonds macerate in boiling water, drain, incorporate the same weight of sugar, grind with a cutter.
For the cooked sugar marzipan: place the almonds in the mixer, pour the sugar syrup, remove on a plate, grind with a cutter.
BABA DOUGH:
(ref nec) Flour, yeast, water, mixture, butter, sugar, salt, eggs, kneading, milling, steaming, kneading, kneading, molding.
CABBAGE PASTE:
(H. This, Gastronomic News) Abusive expression, and a little wrongful: it is, depending on the case, "royal paste", or "queen's pasta", which can be used for the production of cabbage, but also many other pastries (eclairs, etc.)
DARK DOUGH:
(ref nec) The dark dough is classically made of flour, butter, salt, possibly sugar for a sweet dough, water or eggs. It can be obtained by milling (or milling), breaking, sandblasting, or other techniques. To have it friable, it must rest, before being lowered.
FONDANT DOUGH:
(ref nec) The fondant is a repair based on sugar, glucose and water that is used for icing cakes. (Millefeuille, religious, etc.) the elements are cooked at 117.5°C, then cooled on a marble. When the syrup is warm, it is tabled with a spatula. It will whiten and solidify. It will be used hot at 35°C.
BASTARD DOUGH:
(ref nec) Also called soft dough: medium consistency paste (between soft and firm paste).
DONUT DOUGHNUT:
(François Marin, Dons de Comus) {Put flour in a saucepan & dilute it with beer, a little salt & oil. Being well diluted you put two or three whipped egg whites, & you use them. }
KISS PASTE:
It is a gray dark or dressing dough
(François Marin, {Dons de Comus}) Take rye flour, handle it well with hot water, a little butter & salt: make your dough a little firm, use it for large pâtés that we want to send far away, & others.
BOMB DOUGH:
(TLFi) Compact and abundant device composed of sugar, egg yolks and water (syrup) cooked or cold whipped. This dough is part of the composition of mousses, pasta and creams.
SHORTCRUSHED:
(ref nec) Dark dough, possibly sweet (in which case, it belongs to the category of sweet pasta).
Today, confusion reigns, and we would be right to speak only of dark (or dress) dough, crumbly or firm. In any case, a dough is only "broken" if it has been broken.
(Vincent La Chapelle) "{Ordinary shortcrust pastry is eight pounds, that is to say that for twelve pounds of flour, you put eight pounds of butter, & six eggs; thus, in proportion to the decrease you will make of it. If the butter is salted, you will not put salt in it. Put your flour on your dough pie, & make a hole in the middle; break your six eggs, & your butter all around your flour, in pieces, dip it; then, with fresh water, & break it a little; be careful not to handle it too much, fear of burning it; after that, pick up your dough in a peloton, & let it rest: & when you want to use it for tips of pies, cut a piece according to the size of your pie & turn it, & spread it, & darken the cake pan with which you will want to help you}" [modernized spelling]
(François Marin, Dons de Comus) {Put flour on your table or dough round, depending on the amount of dough you want to make. (The eye must guide as long as we are in use.) Make a hole in the middle, put butter what is needed, with three or four eggs, soak everything with fresh water & salt what is needed, handle your dough & break it as best you can, keep the farm, be careful not to burn it, by dint of handling it, he takes away its eye & prevents it from tying; when it is rested, form a base according to the size of the pate you want to make, & erect it of the height you deem appropriate by always pinching it also with Both hands so that the dough supports itself. When it is for erect pâtés, you can make it in hot water, so you reduce the amount of butter by half.}
COCOA PASTE
(CNRTL) Cocoa paste is obtained by grinding beans.
CABBAGE PASTE:
It should be called "royal dough" (cf this word). It is a dough made of flour thickened with water (or milk, wine, broth) and butter, with the addition of eggs.
The choux pastry dates from the 16th century. Some (to be verified) would date its invention to 1540, when the pastry chef Popelini prepared a cake called "popelin", or "poupelin", made of a dough dried on the fire: the "hot dough". In 1760, Avice would have perfected this dough and created the toasted choux, and the hot dough would then have been named choux pastry.
FULL-SIZED PASTA:
(ref nec) Elastic paste that detaches from the walls of the container where it is beaten to gather around the hook of the mixer. For example, brioche dough.
SHORT DOUGH:
(Technomicron and small baker) We say that a dough is short when the dough pieces stretch with difficulty in shaping.
CRUNCHY DOUGH
(François Marin, Dons de Comus) {Take flour & sugar, equal part, dilute everything with egg white according to the amount of dough you want to make, handle it well, but do not let it be too soft, & for then you will use it as you want. }
DARIOLE DOUGH:
(François Marin, Dons de Comus) {Paste in Dariolles. Put flour with hot water, very little butter, handle everything well together, & keep the dough firm & clean to stand up, either flanks, dariolles or other things.}
DELICATE DOUGH FOR ALL KINDS OF MEATPIES
(François Marin, {Dons de Comus}) {Put flour on a table the amount you need for your dough, a little salt, a quarteron [Weight of a quarter pound] of butter, or more as needed, & an egg. Soak everything with fresh water. Handle your dough well, so that it is a little soft & tiering. Then you lower it & put a quarter of butter on the amount of dough. You spread it & lock it well & let it rest: then you have to spread this very thin dough, but above all be careful that the butter does not come out, fold it one on top of the other, & extend it up to six more times in two times, & you serve it. }
We observe that this dough corresponds, in proportion to the modern puff pastry.
SEMI-FERMED DOUGH:
(O. Ducommun) Bastard dough.
DOUGH TO DRESS
(A. Viard, Imperial Cook) "You will put two liters of flour on a table; you will make a hollow in the middle; add half an ounce of salt, three quarters of butter, six egg yolks, a glass of water; you will handle the butter with the water, eggs and salt; take care that the butter is well manageable; you will mix your flour little by little, and you will put everything together when your dough is assembled, you stomp it with your fists until your dough is well kneaded if there was not enough wetting, it would take Put it back when you have crushed your dough twice is enough because if it were more, you would risk burning it, especially in summer the dough would no longer be bound, and it would break when you erect it: if you want to make a larger quantity, you need a quarter and a pound and a half of butter, an ounce of salt, ten egg yolks for half a bush, three pounds of butter, and so on; as the flour must weigh twelve pounds, you will put in proportion of the butter, salt and eggs you need That your dough is very firm, so as not to be surprised; you will put a glass of water in several times if you use this dough for pies, you will make it softer."
HARD DOUGH:
(ref nec) Category of cheeses aged in the mass that have been heated to remove maximum moisture and that are subjected to a long aging. This gives them a powerful taste.
SCALDED DOUGH:
(François Marin, {Dons de Comus}) {Egg Scalded Paste Make a small leaven with a little brewer's yeast & hot water: handle everything together & form a bun that you will fry in a warm place for half an hour depending on the tems. During this time you put a quarter of flour on a table, make a hole in the middle, break a quarter of eggs with a pound of good butter, two ounces of very fine salt: Soak & handle everything well, then give it three turns of the dish of the hand, & you put your leaven in it in small pieces, then you will give it six other turns, then you will assemble your dough & put it on a basket in a tablecloth with flour, & you will let it rest in a cool place: when you want you serve it, you will cut it into a raccoon, & you will form your scalded: you will boil water in a clean vessel, you will put them in it by always stirring the water until they come back on top, & when they are firm you put them in fresh water then drain, you keep them cool & cook them in a fairly hot oven, they are done the same with butter, we put no eggs. In the water, we put neither butter nor egg. }
SPANISH PASTA:
(François Marin, Dons de Comus) {Spanish pasta. Put flour on the dough turn, depending on the amount of dough you want to make, with a little salt, butter, & a little new sweet and healthy. Dilute your dough in hot water, handle & mill as usual, so that it is not too hard: then let it rest, form four or five small very thin ridges: you start with the first, when it is well stretched & thin, you roll it by rubbing it continuously with very hot soft-healthy: weld it well also, roll all your lowers in the same way until your roll is as big as the wrist, then let it rest. To use it, you will have hot water in a pot or other vessel in which you dip a good knife, with which you will cut your dough with the thickness of two ecus, & you will spread it out a little: you will form your pâtés according to size, & you will brown them with sweet and so-sweet. This dough will be used for what you want. }
FIRM DOUGH:
(ref nec) Category of cheeses aged in the mass that have a low humidity level and a great diversity of flavors that become more pronounced with the duration of aging.
PUFF PASTRY:
Dough composed of sheets.
(François Marin, Dons de Comus) {Puff pastry for all kinds of Pies, Entremêts, small Pâtés & other small Hors-d'oeuvres. Put on a dough round the amount of flour you need for your dough: on three pounds of flour you can put two pounds of good butter, make a hole in the middle of your flour, put salt what is needed, an egg yolk or two, soak well with fresh water, & make your dough very handy, then make a thick one-inch low, put your butter, observe that the dough is as soft as the butter, so that one & the other go well together, enclose them well by spilling a piece of the dough on the other, or by folding it all around, then let it rest, after which you spread it as thin as you can & always bring one end back to the other, do the same five times in two times: then you will serve it as needed. }
SPINNED DOUGH:
(ref nec) Paste heated and worked mechanically until a ribbon is obtained which is then stretched (spun) and cut before being pressed into molds of various shapes. The filamentous and elastic dough obtained is that of Fior di Latte, Caciocavallo, Mozzarella (hand-molded), Provolone, etc.
FRESH DOUGH:
(ref nec) Category of unaged cheeses produced with a lactic curd, which gives them their sweet texture and their delicate and slightly acidic flavor.
FRUIT PASTE:
(TLFi) Fruit pastes are confectionery made from fruit juice and pulp, sugar and pectin (dry jam).
ICE CREAM DOUGH:
(ref nec) Dough composed of a mixture of cocoa, sugar and fat, used for icing, the finish of a pastry.
JAPANESE PASTA:
(ref nec) Beat whites into snow, sugar, flour, hazelnut powder, dressing, cooking.
LINZER PASTE:
(ref nec) Shortbread dough including almond or hazelnut powder. Used to make {Linzer Torte}, an Austrian specialty.
SOFT PASTE:
(TLFi) Category of cheeses aged on the surface, unpressed and uncooked, whose flowery (edible) crust is obtained by spraying the surface with a culture of {Penicillium}.
PASTING PASTE:
(Mr. Grossmann) Dough composed of water, lemon juice, gelatin and icing sugar. The homogeneous mixture of these ingredients will give a malleable paste with which different decorations can be made. The decorations made will be crusted and then dried for the necessary time. The dough is kept filmed and in the refrigerator. To execute a decor, the different pieces that make it up can be assembled by gluing with royal ice.
PÂTÉ PASTE:
(Thuries) Dough made like a shortcrust pastry, composed of flour, lard or butter, oil, salt, egg yolks and water. It is suitable for cold pâtés and for pate decorations. These decorations must be crusted for 24 hours before cooking.
PASTA PASTA:
(ref nec) There is dry pasta (often durum wheat) or egg pasta.
MARBLED DOUGH:
(TLFi) Cheese matured in the mass, in which penicillium was introduced by perforating it with copper needles so as to let air in and cause the formation of a bluish mold.
PRALINE PASTE:
(ref nec) Praline mixed until the almonds and hazelnuts release the oil they contain. The praline then turns into liquid paste. Praline paste is used to flavor creams (Paris-Brest) and pastry preparations.
PROGRESSING PASTA:
(ref nec) Beat whites into snow, sugar, flour, almond and hazelnut powders, flour, dressing, cooking.
PROVENCAL PASTA:
(François Marin, Dons de Comus) {Provençal pasta. Put flour on the dough turn, put two or three eggs depending on the amount, with a glass of good oil, dilute everything with fresh water, a little salt: being well handled let it rest a little, then roll out the dough very thin & rub it with oil, fold the dough the ends on top of each other, & always rub it with oil lightly up to four times.; make sure to add a pound & a half of oil. This dough can be used for many things. }
QUEEN'S PASTA:
(This, Gastronomic News) Dough that is produced by working flour in boiling water and added melted butter; then eggs are added. Note that this dough is often wrongly called "choux pastry", while it allows you to make many other preparations than cabbages.
REFERENCE PASTE:
(ref nec) Mixture of flour and water and possibly egg white to close ("luter") a cooking container.
POSTPONEMENT PASTE
(ref nec) Dough that has not been used that is allowed to ferment in order to obtain a kind of sourdough that is used to make the pizza dough.
REPUBLICAN DOUGH:
(https://nouvellesgastronomiques.com/apres-la-pate-a-la-reine-a-la-royale-voici-les-pates-republicaines/) Similar to the queen's dough, but where the liquid is neither water nor milk, but wine or any other aqueous solution.
ROYAL DOUGH:
According to François Marin (Dons de Comus), it is sometimes wrongly called "choux pastry". Note that this dough is often wrongly called "choux pastry", while it allows you to make many other preparations than cabbages.
{Royal dough. Put in a saucepan a chopine of water, a little salt, a quarter of butter: boil for a moment, then put flour until it is in a well-untied dough, & always stir it until it leaves the pan, then you remove it from the heat, and you put a lemon zip & eggs one after the other, as much as the dough can drink: (it shows when it starts to attach to the fingers) so you use it.
We can make it firmer by putting more flour: we can make it instead of water. }
(N de Bonnefons) "To a bush [12.67 L] of flower, you will put six pounds [6 x 489.5 = 2973 g] of butter & twenty eggs; you will soak everything with cold water, then you will quickly mill it, squeeze it in a white cloth & carry it to a cool place to take it as needed when you want to make Tartses. You will notice that in all pasta, you always need a quarter of salt for each bunch of flour & if the butter is salty, you only need half a quarter. It is done the same as the dough in a way, adding force powdered sugar. Almost all the basses of Jam Pies are made from this dough, if we want to make the expense of taking that of Marzipan."
(Menon) "Royal dough is made in the same way as queen dough by putting water instead of milk, water dough is lighter".
SHORTBREAD DOUGH:
(H. This, Gastronomic News) Dark dough that was obtained by sandblasting, i.e. initial division of butter into flour without the addition of water or egg, in order to obtain as a coarse sand.
It will be noted that the denomination does not exist as a single expression, but simply to say that the dough has been sandblasted. The greatest confusion (with shortcrust pastry, see this term) reigns today regarding dark dough (proportions, method).
SALTY APPETIZER DOUGH:
(ref nec) Dough composed of a sanding of flour, butter, grated parmesan, egg white, salt and pepper.
SUCCESSFUL DOUGH:
(ref nec) Beat whites into snow, add sugar, flour, almond powder, dressing, cooking.
SWEET DOUGH:
(ref nec) It is a paste that is sweet.
TOURED DOUGH:
(ref nec) Dough to which turns have been given, that is to say elongated in a rectangle and folded several times.
PÂTÉ:
(ref nec) Preparation obtained by coagulation (in heat) of crushed animal tissue, in a paste (not to be confused with a "terrine"; see this word).
The expression "crust pate" is a perissology (faulty, therefore): we must speak, as we have always done, of "cold pate".
PANTRY OF ANGERS;
(Lacam) Dark dough, and queens-claudes.
BEAUCERONNE PATE:
(Culinary guide) Small puppets in puff pastry cuttings, garnished with a boneless maviette enclosed in a fine minced.
BOURGEOISE PATE:
(Culinary guide) Puff pastry with a ball of minced meat added with raw mushrooms and chopped parsley.
COUNTRY PATE:
(ref nec) The expression is wrong if it is applied to a product without dough. See "country terrine".
BRETON COUNTRY PÂTÉ:
(H.This) Blaws name of the "Breton country terrine": this product does not contain paste.
CANON'S PÂTÉ:
(Culinary guide) Oval shape and full puff pastry, poached milk coated with cooked herbs
CRUSTED PATE:
A faulty name (perissology) for cold pate: a pate is always in a crust, unlike a terrine, which is produced in a utensil of this name.
CRUST PATE:
A faulty name (perissology) for cold pate: a pate is always in a crust, unlike a terrine, which is produced in a utensil of this name.
PATE WITH DAUPHINE:
(Culinary guide) Brioche dough, whatever the filling.
FINANCIAL PÂTÉ:
(Shent) In dress dough, meat in financial sauce.
FOIE GRAS PATE:
(Dronne, 1869) Made of pastry, with a layer of foie gras stuffing, pieces of truffles.
COLD VEAL PATE:
(Lent) With chopped veal nut, pepper, fine spices, parsley and chopped chives, a little crushed herbs, whole eggs.
HOUDAN PATE:
(Gastonomic Brotherhood of the Houdan chicken and pate) Many speculations have been expressed about Houdan's pate. Invented or developed by Victor Tasserie at the end of the 19th century, in Houdan, the original recipe would now be lost. However, more than one manufacturer prides itself on making "the real Houdan pate". Among the different variants proposed, the main uncertainty concerns the composition of the stuffing, with or without pork or veal. Sometimes even under the name of Houdan pate, specialties without much relationship are sold; thus a Versailles butcher has two flavors of Houdan pate in his catalog: pork or duck. Household recipes mixing chicken fillets and sausage meat are even called Houdan pate.
Under the name of Houdan pate are designated poultry pâtés, which corresponds to tradition, but also poultry pâtés in a very uncertain proportion.
MANCELLE PATE:
(Fent) They are croustades, with partridge flesh, a puree of partridges and shallots, the juice of a bitter orange, butter.
MANON PÂTÉ:
(Culinary guide) Small ordinary round pates in puff pastry, garnished with godiveau added with chopped scarlet tongue.
MAZARIN OR AUJUS PÂTÉ
(Culinary guide) Croustade cooked white, garnished with dumplings, mushrooms, lamb spar, truffle, with light half-glace.
NIMOIS PÂTÉ:
(Culinary guide) Round shape, with stuffing of mutton fillet, poultry livers, bacon, herbs, truffles.
GOOSE PATE:
(H. This) This is often the wrong designation of a goose terrine.
ORDINARY PATE:
(Culinary guide) Puff pastry, sausage meat or godiveau.
PANTIN PÂTÉ, or PANTIN PATÉ:
(ref nec) This pate, to be consumed warm or hot, is made from puff pastry. It is rectangular in shape, without mold and of variable size. Butchers count about 160 g of pate per person. The stuffing (about 50%) is composed of lean pork in licks (point, shoulder), lean ornaments from licks, hard fat (throat, bardière, gratin stuffing, fleurette cream, eggs. The seasoning includes nitrite salt, dextrose, white pepper, nutmeg. You can add white wine, cognac, an aromatic garnish.
PARISIAN PÂTÉ:
(ref nec) Some call a pate that would be puff pastry, with a stuffing of ham and mushrooms, but no serious source attests to it, in cookbooks, pastry and charcuterie books.
PARTRIDGE PATE:
(Lent) The birds are plucked, emptied, larded, seasoned with salt, pepper, fine spices, crushed herbs, parsley and chopped chives; a stuffing is made with their livers, a few of poultry, a piece of veal, bleached teat, and, failing that, a piece of bacon.
PEZENAS PÂTÉ:
(ref nec) Pézenas pâté is a small bobbin-shaped pâté containing a sweet-savory stuffing composed of a mince of mutton meat (preferably leg) and mutton kidney fat, with the addition of brown sugar, lemon zest and candied orange peel, which is served very hot, as a starter or even as a dessert, as Prosper Montagné advised in the beginning of the 20th century.
ENGLISH-STYLED PIGEONS:
(Fent) With pigeons, bacon, hard-boiled eggs (pepper must dominate, say the authors), but no beef, contrary to what the Culinary Guide claimed.
PITHIVIERS PATE:
(Lant, 1849) with maoviettes, bacon, fine herbs; pound everything; a stuffing is formed in the body of the maaviettes, which is also placed on stuffing. The pies of woodcocks, woodcocks, pluviers and other small birds "are done the same: more or less stuffing is added; it depends on who makes it".
POTATO PATE:
(ref nec) Potato pate, or potato pâté, or potato pâté, or potato cake, is a specialty of central France (Creuse, Corrèze), Berry, Bourbonnais, Auvergne and Sologne. It is made from brioche dough or - more recently - puff pastry, potatoes, garlic or shallots, parsley, pepper and plenty of fresh cream. It is a kind of pie. PHILLO/FILO PASTA:
(Inventory of the Culinary Heritage of France, Albin Michel, Paris) Used in Turkish, Greek, Armenian or Balkan cuisine, thin sheet of dough made of water, flour, salt and fat most often olive oil. In German cuisine with filo dough we make Strudel and in Lebanon Börecks.
SAINT-GERMAIN PATE:
(ref nec) Illegitimate name; no source mentions such a pate
HEAD PASTE:
(ref nec) Pieces of pork head in jelly, in a crust. Not to be confused with head cheese.
PATELLA:
(TLFi) Marine gastropod mollusk, with a conical univalve shell, without an opercule, which lives fixed to the rocks, and some species of which are edible.
The word patelle today tends to supplant local or regional vernacular names ("arapède" in the Mediterranean, "birinic", "bernique" or "brenique" in Brittany "leg" in Charentes Maritines designating, above all, the edible species of the genus Patella.
PASTY:
(ref nec) Pastry chef in a kitchen brigade (as opposed to "greasy").
SKATE:
(D. Alliot, Larpepem you louchébem?) Name given to the ox foot detached from the animal's body.
SUFFER:
(small baker) Plastic or metal tray that is used to store dough during mass pointing or stitching.
PASTRY
(TLFi) Preparation of salty or sweet dough baked in the oven; put prepared with various fillings (meats, offal, fruits, jellies, creams).
(CNRTL) All the operations necessary to make dishes based on baked dough, including cakes. Art of making these dishes.
PÂTISSON (Pattypan Summer Stome):
(TLFi) Cucurbitaceae whose fruit, with a pale yellow bark, a fairly dry pulp, with a taste close to that of the artichoke has a semi-spherical shape reminiscent of that of a pate. Synon. voter's hat*, priest's cap*.
DOUGH:
(TLFi) Piece of dough; in particular, a piece of bread dough shaped to make a bread during baking.
(P. Lacam, New Pastry Memorial) Refers to an undetailed dough, puff pastry, dark dough, etc.
PASTING:
(TLFi) Doughing of the leavened dough.
TO PAVER
(baulangerienet) Reserve in a basket some of the dough that will serve as a sourdough for the next batch
PATTERN:
(TLFi) Young apprentice pastry chef.
PAUPIETTE:
(TLFi) Slice of meat garnished with a stuffing and rolled; p. anal. fish fillet prepared in a similar way. Synon. headless lark.
Stuffed and rolled veal escalope, barded and tied.
PAVED:
(TLFi) Pavement-shaped Primer
(Littré) Large block of gingerbread.
(Dic of the butcher) For example, beef pavé
PAVÉ MONTARGOIS
PAVLOVA:
(A.Perrier Robert) dessert based on meringue, topped with whipped cream and covered with fresh fruit (pineapple, kiwi, mango, red fruits, etc.
PAY BOTTLE:
(TLFi) Pay the price of a bottle of wine that you drink at the cafe with someone.
PEASANT:
(ref nec) Vegetables cut into irregular shapes of dice and/or triangles about 1 cm on a side and a few mm thick. Squares of 1 cm side for the cabbage.
PEASANT (A LA):
(ref nec) Way of cutting vegetables to produce small slices about a millimeter thick, in order to make cut soups or aromatic fillings for preparations where the cooking time is short.
For carrots in an aromatic garnish, for example, sections are pruned, then they are divided in two longitudinally, then again in half each part obtained. We then cut into thin slices.
For carrots from a cut soup, cut into sections, then trim the section on three sides; prune the trimmed section into thin slices, then trim the slices into sticks; finally, prune the sticks into thin slices.
To prune a potato, we proceed as for carrots.
For the leeks, we prune sections lengthwise, then cut the sections into strips half a centimeter wide, and finally cut the slats into small flat squares of 5 mm in section.
PEBRADOU:
(ref nec) Dry cake with appetizer in the shape of a caramel shade twisted ring with pepper. Limoux specialty.
PECTINS:
(ref nec) Compounds present in the plant wall (the "cement" of the cells of plant tissues) and which are extracted during the preparation of jams. The re-association of pectin molecules, with cooling, forms the solid network that gives its gel consistency to jellies, jams, marmalades.
Extracted, they are used with the European code E440.
PECTINS HM:
Highly methoxylated pectins (high methoxylated). HM pectins are used in jams and jellies. They only gel in the presence of sugar and acidity. They are thermo-reversible.
PECTINS LM:
Low methoxylated pectins. LM pectins gelatinis in the presence of calcium ions. They are used for toppings and sugar-free jams. They are not thermo-reversible.
NH PECTINS:
NH pectins are a type of LM pectins that have been modified to ensure gelling with few calcium ions. They are thermoreversible.
PEDAL IN THE SAUERKRAUT, IN THE SEMOLINA:
(ref nec) Deploy an ineffective activity. Expression used in the kitchen as well as in the dining room.
PEDICLE
(TLFi) Small pedicle, subdivision of a branched pedicle.
(CIV) Located between the roundup and the grape seed. The pedicelles of the fruits and the various branches of the cluster as a whole constitute the roundup.
PEDOLOGY:
(TLFi) Science that studies soils.
PEDUNCLE
(TLFi) Axis bearing a flower, a fruit.
(CIVA) Herbaceous or woody part attaching the cluster to the branch.
COMB:
(P. Moreau, Bakery and Pastry) Metal or plastic utensil with more or less separated teeth, more or less long, allowing the decoration of creams or chocolate.
PEKAR:
(P. Moreau) The Pékar examination is an analysis that examines the background color of a flour and detects the presence or absence of stings.
BY:
(Dictionary of Savoy cuisine, traditions and recipes ed. Bonneton) Savoyard pan with a long handle that was used to cook the "pela", the ancestor of the tartiflette, in the hearth.
PEEL:
(TLFi) Remove (something) its superficial part. [The comp. of obj. designates a fruit, a vegetable, a cheese...] Remove the skin.
LIVE PEEL:
(CNRTL) Remove the skin from a fruit, a vegetable. Peel an orange raw, so as to bare the pulp.
PELEU or PLEU:
(Bertrand Lanoë) Instrument used to remove pig hair after slaughter. It is composed of a handle, a razor blade or, when it is for the area around the eyes, a blade that looks like a scalpel, and a closure system.
PELICAN:
(D. Alliot, Larpepem you louchébem?) piece of the tab that the killers kept for their personal consumption
PÉLIGOT (molecular cuisine):
(H. This) Name given to products obtained by heating various food saccharides, such as glucose, fructose, lactose. Under conditions similar to those implemented during the production of caramel, similar products are obtained, but with a very different taste.
The name was given in honor of Eugène-Melchior Péligot, a French chemist born in 1811 and died in 1890, who isolated uranium in 1841. Péligot was a professor of analytical chemistry at the National Agronomic Institute (now AgroParisTech). He was also interested in many natural products, including caramel.
BRIE SHOVEL:
(ref nec) Round skimmer with a handle folded towards the center of the skimmer which is used to mold the curd that will form the Brie cheese.
SHOVEL TO RETURN:
(ref nec)
PIE SHOVEL:
(CNRTL) Instrument intended to take fragile dishes (aspagus, cakes, pie), including a large shovel or blade.
Instrument that makes you blush, intended to make caramel and smooth it.
FILM:
(Mr. Ribereau Gayon) This is what is more commonly called the grape skin. This film is used in the production of red wines but not in that of white wines.
PILLON:
(ref nec) End of the baker's shovel. Round or square in shape with or without a rim, formerly made of beech wood.
(O. Ducommun) Also refers to the handleless shovel used to place long dough pieces (baguettes in the making) on the baking mat
PEMMICAN:
(ref nec) "Pemmican" is an English word from the Algonquin pimikkân, from pimü which means "fat". Pemmican is a concentrated and dried meat preparation. Pemmican is a typical Native American meat preparation consisting of animal fat, animal marrow, dried meat and reduced to powder, as well as berries. It is used in particular by explorers or hunters. By mixing these ingredients, we get a kind of bread or a pate that not only has the quality of not moldy but can even be kept for decades or more. It was, for this reason, widely used by polar expeditions.
HANGER:
(TLFi) Rope or hook used to hang meat.
PENICILLIUM:
(ref nec) Types of microorganisms used for the fermentation of marbled cheeses, such as Bleubry, Borgonzola, Blue Jeai, Benedictine, Ermite, etc.
PENICILLIUM CANDIDUM:
(ref nec) Mushroom used in the production of Brie and Camembert. It develops on the surface of the cheese, forming a filamentous and fluffy crust and releasing enzymes to refine the cheese and give it its flavor.
PENICILLIUM GLAUCUM:
(ref nec) Mushroom used to develop mold in blue cheeses. Ex.: Gorgonzola type cheese. Softer than Penicillium Roqueforti. Stilton cheese incorporates both this mushroom and Penicillium Roqueforti.
PENICILLIUM ROQUEFORTI:
(ref nec) Mushroom added to the curd before pressing and activated by inserting needles into the cheese to allow the mold spores to develop vegetative cells and spread in the cheese. Ex.: Roquefort type cheeses. Stilton cheese incorporates both this mushroom and Penicillium glaucum.
PENNE:
(CNRTL) Hollow, striated and beveled pasta.
CHOCOLATE CHIP:
Dark, white or milk chocolate chips are incorporated before cooking into pastry preparations such as cookies, muffins, brioches, cakes, etc. they are perfectly resistant to cooking.
PEPTIDE:
(IUPAC) Amides derived from two or more amino carboxylic acid molecules (the same or different) by formation of a covalent bond from the carbonyl carbon of one to the nitrogen atom of another with formal loss of water. The term is usually applied to structures formed from α-amino acids, but it includes those derived from any amino carboxylic acid.
Let us keep, for the needs of our discussion, that there are compounds whose molecules are amino acid residues, in small numbers (less than 10, otherwise we fall into the polypeptide).
PIERCE-PIERRE:
(ref nec) Criste-marine.
PERCH:
(ref nec) Material allowing the suspension of Morteau sausages inside the smokehouse or smoking tuyé.
(TLFi) Freshwater fish, with two dorsal fins, with an elongated body, greenish, with brown vertical stripes and some species of which are highly esteemed for their flesh.
PERCOLATOR:
(Dic ac fr) Device used to prepare coffee by a water and steam circulation system.
PERDOUILLET (AU):
(La Varenne) (pigeons): bacon, pigeons, salt, pepper, spices, herbs, onions, laurel, white wine, lemon, broth, served hot or cold, with sauce (anchovy, Italian, etc.)
PÉRIGOURDINE:
See "perigourdine sauce"
[Speaking of a dish or a dish] With an accompaniment of a truffle garnish or a truffle and Madeira sauce.
PEARLS:
(M. Grossmann) When spoon cookies are baked, which is done with the door and door closed during its first part, the oven's moisture and the sugar spread in a thin layer on the biscuits before baking promote a beading on the biscuits, that is to say the formation of sugar pearls (droplets) which will give a granular appearance to the surface of the biscuit once cooled.
PERLANT
(TLFi) Is said to be a wine with a light carbon dioxide. It is less sparkling than a sparkling wine.
CURRANT PEARL:
(IPCF) If the gooseberry pearl has only existed since 1985, the product to which it corresponds is much older. The pearl of gooseberry is none other than the gooseberry wine made in the north since at least the 18th century. Only as French legislation limits the commercial use of the word wine to products derived from the fruit of the vine, it cannot be distributed under this name.
PEARL (A COOKIE)
(Mr. Grossmann) When the spoon biscuits are laid on a baking sheet lined with baking paper, or on a buttered and floured sheet, spread a thin film of icing sugar over the biscuits, using a sieve or a sprinkler. Let the sugar stick to the cookies until it starts to ooze. Repeat the operation with a slightly thicker layer of icing sugar. Let the sugar adhere for a few moments and then remove the excess. Wait about 5 minutes before baking. It is this layer of sugar that will pearl during cooking.
PARSLEY:
(CNRTL) Dicotyledonous vegetable plant, of the Umbellifère family, very aromatic, used in the kitchen as a seasoning and garnish.
FRIED PARSLEY:
(J. Gouffé) Fried parsley usually accompanies all fried foods or for fish garnishes. The parsley stems with 5 cm of queux are washed and squeezed, then immersed entirely in a large frying for about 30/40 seconds. Usually used on a towel or as a garnish.
PARSLEY:
(H. This, Gastronomic News) What is said about the "parsilade" is often very ignorant of the history of cooking. Some call a mixture of sifted bread crumbs, garlic and chopped parsley, others a dough made of garlic, parsley, butter and lemon juice. However, Joseph Favre's Universal Dictionary of Cuisine is very explicit:
PARSLEY, s, /. - Sauce or condiment based on parsley, tarragon, onion, shallot and sometimes oil and mustard.
Parsley for grilled meats (Hot sauce). — Formula 4,133. — Chop onion, shallot, garlic, cook in the pan with fresh butter, immediately cooked add parsley and chopped herbs, wet with mustard, lemon juice or white wine and pour over the grills.
Cold parsley (Sauce). — Formula 4,134 — Cook chopped onions, shallots and garlic in a pan, place them in a terrine with chopped herbs, French mustard, pepper, salt* vinegar, oil and hard-boiled egg yolks passed through a sieve and finely chopped whites; make a little-bound sauce at all; it is used to accompany fish and cold meats.
(CNRTL) Vinaigrette embellished with a large amount of chopped parsley, garlic and fine herbs intended to season certain dishes.
(Ac des gourmets) Minced parsley and garlic added to certain dishes at the end of cooking or to leftover meat, most often beef, either hot, sautéed or cold, in salad.
MARBLED:
(CNRTL)
1. Is called a preparation where a certain part of chopped parsley (marbled butter, marbled ham, marbled veal head) enters.
2. By analogy, parsley cheese, whose dough is dotted with green-blue molds. Like Roquefort and the fourme d'Ambert.
PARSLEY:
(TLFi) Is said to be very fatty meat, and whose fat is seen in the form of whitish infiltrations.
PERSISTENCE
(ref nec) impression of presence or remanence that the wine leaves in the mouth after consuming it. Persistence is evaluated in seconds or caudals (see this word) and is all the longer the higher the quality of the wine.
SYRUP SCALE:
(Dic Ac fr) Areometer used to determine the sugar concentration of a solution.
(P. Lacam, New Pastry Memorial) Glass tube marking the degrees to guide the cooking of sugar.
PESTICIDE
(TLFi) a pesticide is a substance used to fight organisms considered harmful. It is a generic term that brings together insecticides, fungicides, herbicides, parasiticides, etc.
Note that plants produce pesticides (natural, therefore), often much more dangerous than synthetic pesticides, because they are not specific to animal aggressors (Bruce Ames).
PESTO
See "pistou".
NUN'S FART:
(Darenne and Duval) Puffed donuts (see this term).
PETAL:
(TLFi) Onion wedges whose layers are separated, or tomato wedges from which the pulp containing the seeds is removed. The tomato is usually peeled beforehand.
(CNRTL) Corn petal, or corn flakes.
PETATOU
(Vendee)
SPARKLING
(ref nec) Slightly sparkling wine.
PETIOLE
(TLFi) Middle part of the leaf, usually narrow, between the sheath and the limb; it is sometimes called the tail of the leaf.
BUTTER BREAKFAST:
(Professional Charter of Biscuit and Cake Manufacturers of France) Petit-beurre has a very characteristic shape, square or rectangular. The edges have a scalloped shape. Petit-beurre is composed of flour, sweetening matter and butter. Butter is the only allowed fat.
PETIT GANGUI, or GANGUILLON
Towed net in the shape of a pocket mounted either on a frame without panels or without frame but equipped with panels. It is intended for fishing for fish, shrimp, sea urchin or violet.
WHEY:
(TLFi) Yellowish and translucent liquid that remains after milk coagulation; it contains mainly lactose and mineral salts. Synonym: whey.
SMALL POT:
(Gude cuisine) Water, meat and aromatic garnish in white broth
(ref nec) Kind of stew served in restaurants with more refinement for presentation. For example, vegetables are turned. Dried flute rings are as an accompaniment.
LITTLE VERD:
(Ribereau-Gayon) Red grape (rare) grape variety from the Médoc.
FRENCH-STYLE PEAS:
(TLFi) Sadded bacon, flour, lettuce, peas, sugar, salt, pepper, nutmeg, onion, water.
ENGLISH PEAS:
(TLFi) Peas cooked in boiling salted water.
SMALL SALTY:
(TLFi) In cooking, petit-salé (or petit salé) refers to certain pieces of pork preserved in salt, sold raw with the words "half-salt" and cooked after desalination by soaking.
Widely used in French cuisine and brasserie cuisine, petit-salé is often composed of palette, ham or breast, loins or cross, rib dish, immersed for a while in a brine, to allow its preservation.
Petit salé has more flavor and cooks faster than unsalted meat. Its classic preparation is the stew, accompanied or not by sausage and bacon; it is also garnished with cabbage, lentils or dry beans. It is often found in the garnish of sauerkraut.
SMALL ONIONS (AUX):
(TLFi) Take care of a customer or a table with great care or even special attention.
PETRI GONTIER:
(Dictionary of Eric Glatre's Meat. Said. BPI) Advisor and physician of King Francis I. Author of the book "A hygiasticum or to protect health and life" (Exercitationes hygiasticae de sanita tuenda et vita producecnda) 1668: hygiene treatise with detailed analyses on foods: wine and other drinks, all varieties of cereals, vegetable herbs (purs, sorrel, spinach, chard, borage, cabbage, asparagus, hops, watercress, ache, parsley, chervil, rocket, basil, thyme, serpolet, sarriette, marjoram, hysop, mint, rosemary, sage, nettles, fennel, anise, onions, garlic.
TRIN
(TLFi) Wooden chest whose bottom is sometimes rounded, closed with a hinged lid, and in which bread dough was once kneaded by hand.
Industrial device composed of a metal tank sometimes fixed, sometimes rotating, and mechanically operated arms (sometimes only one, in a pig's tail), used to knead bread dough or to knead other products.
KNEAD:
(TLFi) Knead, handle strongly and in all directions, by hand or mechanically, flour with water to make a dough.
(P. Lacam, New Pastry Memorial) Work flour, butter and eggs with your hands.
KNEADING:
(TLFi) Action of kneading flour with water in order to make a dough; result of this action.
(small baker) The kneading of bread begins after mixing the different elements such as flour, water, yeast and salt. Kneading can be done by arm or in a mechanical kneader. It aims to mix the raw materials and work the dough to give it its essential qualities.
IMPROVED KNEADING:
(Little baker) This technique is now the most used. It is a good compromise between slow and intensified kneading. 5 min in 1st speed and 10 to 15 in 2nd speed; mass pointing of 20 to 60 minutes, primer of 1 to 2 hours (the times mentioned depend on the dough to be made, and especially whether it points cold or not). Fairly well developed bread, not too thin crust, fairly aerated crumb. Pretty good conservation.
KNEADING ON AUTOLYSIS:
(small baker) Technique that facilitates machinability by improving extensibility. Generally used with flours with excess strength. This technique consists of mixing water and flour, then after 4 to 5 minutes, leaving to rest for 15 to 60 minutes (autolysis). Followed by a kneading.
INTENSIVE KNEADING:
(Small baker) Intensifying kneading is a method used to obtain a very voluminous bread with a white crumb and a thin crust. Kneading of 5 minutes in 1st speed and 18/22 minutes in 2nd speed. The pointing time is short, 20 min. relaxation time, 10 min. and primer 120 min (the times mentioned depend on the dough to be made).
MANUAL KNEADING, or LIVE WORK:
(Small baker) Kneading with flour with water lasts approximately 30 minutes and has 4 phases: milling, cutting and passing to the head, stretching and blowing, grazing and ironing.
MECHANICAL KNEADING
(Little baker) The conduct of mechanical kneading consists of two parts: threading, stretching and blowing.
The thrasing is done in 1st speed and lasts about 5 minutes; it aims to mix the ingredients. During this operation, he can make a basin (addition of water) or a counter-phrasing (addition of flour).
It is carried out with a faster speed, the 2nd speed, which lasts from 10 to 20 minutes (the times mentioned depend on the dough to be made). The protein network ("gluten") is stretched and more and more soften according to its quality. The kneader arm allows air to enter the dough.
KNEADING ON FERMENTED DOUGH:
(ref nec) If the fermented dough comes from a previous batch, it must have undergone at least 3 hours of fermentation at room temperature. If it was prepared the day before, it will be stored directly in a refrigerated enclosure. Fermented dough is not used as the only fermentation agent (or rarely), its action is supplemented by a contribution of fresh yeast. In the same way as working on sourdough (liquid or hard), or working on poolish, working on fermented dough aims to give products with particular characteristics: improve the tenacity and therefore the tolerance of the dough, allow a better development of the products, obtain a more honeyed crumb and improve the taste, as well as the conservation.
KNEADING AT SLOW SPEED:
(small baker) At slow speed, the dough is kneaded gently and quickly about 15 minutes with a rest time of 3 minutes after 10 minutes of kneading. The gluten network remains, the dough is very difficult to smooth; result: little developed bread, thick crust, dense and irregularly honeycombed crumbs, pronounced taste and good preservation.
KNEADER
(boulangerie.net) baker worker who kneads the dough by hand or mechanically.
KNEADED:
(TLFi) Total amount of dough made for batch production.
PFLOUTE or PFLUTTERS, or FLOUTE:
(Alsace and Jura)
PHAIOS
(bakery) Bean bread (Greece).
PHENOLS
(International Union of Pure and Applied Chemistry) Also called "phenolic compounds", these compounds have at least an aromatic group ("benzene") and a hydroxyl group (OH).
It will be observed that "polyphenols" are phenols, or phenolic compounds, when they have more than 20 hydroxyl groups (OH).
PHENOLOGICAL (stage)
(TLFi) Individualized reference period in the growth or development of the vine during which specific diseases may occur. The burt is the beginning of this period, and the fall of the leaves is the end.
PHÔ:
(Larousse, 2017) Phô n.m. (Vietnamese word). Beef broth with rice noodles, thin slices of meat and various aromatic herbs (Vietnamese cuisine).
PHYLLOXERA
(TLFi) Parasitic aphid living in the soil that destroyed three quarters of the French vineyard towards the end of the 19th century. Today, the vines are grafted on graft holders resistant to phylloxera bites.
(Civa) in Alsatian of Rablüs.
PHYSIALIS:
(TLFi) Botanical name of the alkékenge. Orange-yellow round berry, juicy and very fragrant, acidic. Is eaten in jam, clafoutis and finds its place in various culinary and pastry preparations. The fruit and its brightly colored envelope are used to decorate different dishes.
PI:
(CEREBC) Intensive keading of 4 to 5 minutes in first speed and 16 to 20 minutes in second speed depends on the dough to be made).
PIADINA:
(ref nec) Flat bread from Emilia-Romagna, made of flour, warm water, lard and yeast. Folded in half, it serves as a support for a salty or sweet garnish.
PIANOCKTAIL:
Microjet system in series and in parallel invented by H. This. The one that was proposed at the Frankfurt Technology Fair (Germany) makes it possible to make 400 billion combinations. The pianocktail is based on the use of the formalism called DSF (dispersed systems formalism).
PIBALES:
(Inventory of the culinary heritage of France) Pibales or "Angulas": name given to civellas, or eel alevins, in the Basque Country.
PICADA:
(Ramon Parellada Garrell, El llibre de les picades) Catalan cuisine dough, formed by several products pounded with mortar, added to soups, sauces or different dishes at the end of their cooking, to improve the taste, thicken and tie the sauce. The picadas are different for each dish, cook and occasion, but some typical ingredients are raw or cooked garlic; almonds, hazelnuts or pine nuts; toasted or fried bread (sometimes dipped in vinegar), or even biscuits; a square of dark chocolate; liver or other chicken, cuttlefish or other animals. Then, often, there are spices, such as saffron, cinnamon, nyoira or parsley, or olive oil.
SMALL
(TLFi) Bottle with a capacity of 20 centiliters.
PICKLES:
(TLFi) Pickles are an Anglo-Saxon condiment based on vegetables or fruits (or a mixture of both), preserved in a flavored vinegar or lacto-fermented in brine. Of Indian origin, pickles are related to Madras or Bombay achards, but the British have modified the recipe to make them less spicy. Pickles can contain pickles, but also hot onions and cauliflower, spices such as cloves, pepper, ginger, mustard flour and turmeric. Pickles can also contain fruits such as mango, lime, etc.
Packaged in glass jars, pickles are also home-made, like fruit in vinegar, and have the same uses: accompaniment to cold meats, salads, stews and boiled meats, appetizers as an aperitif or various appetizers.
PICPOUL:
(Ribereau-Gayon) White grape variety of Languedoc (appellation Picpoul de Pinet).
RED MAGPIE OF THE MOUNTAINS:
(TLFi) An old type Simmental. The red Magpie corresponds to a very diverse branch of breeds with characteristics close to the common ancestor: the Simmental. It represents more than forty million heads in the world. Outside Europe, it is named Simmental, but in the countries of the Alpine massif, there are distinct local races. Some authors call this Jurassic branch in reference to its Franco-Swiss origin in the Alpine massif.
PIECE
(TLFi) Piece of bread.
(TFLi) (game, fish) Animal caught hunting or fishing.
(TLFi) Determined quantity of wine contained in a futaille, a barrel. Unit of wine volume that varies by region. It can represent between 180 and 260 liters.
(Ribereau-Gayon) Burgundian equivalent of the Bordeaux barrel. Its capacity is 228 liters.
CHOCOLATE COIN:
(ref nec) Chocolate treats molded and wrapped in metal paper, so that it looks like a real coin.
MOUNTED PIECE
(TLFi) Pastry composed of various parts assembled and arranged in floors.
BLACK PIECE:
(French butcher's lexicon) Piece of first category beef, from the back of the upper thigh.
RESISTANCE PART:
(TLFi) Main course of a meal (usually meat) offered in a copious way.
FOOT:
(TLFi) Leg of a game.
(TLFi) Classified as white offal.
The pork foot is served breaded and grilled, cooked in daube, braised, in vinaigrette. The stuffed foot is a preparation composed of boneless pork foot and tail, ham and pork fat coated in a stuffing, sprinkled with parsley and wrapped in a strainer.
GOAT'S FOOT:
(IPCF) A kind of single-post ladder, crossed by increasingly shorter bars and resting on a wide base ensuring stability. Used for picking cherries.
TANK FOOT:
(Inventory of the culinary heritage of France)
1-Mixture of milk and lactic ferment prepared the day before.
2-sourdough prepared by the winegrower from a grape must selected and chosen in its best plot. It will be used to multiply the yeasts for the winemaking stage.
FEET-PACKETS:
(TLFi) Sheep's feet mixed with pieces of mutton belly stuffed and tied in small packages, all seasoned with a very spicy sauce.
FEET AND PACKAGES:
(Cnrtl) Dish composed of pork feet and sheep stomach cut and rolled in the shape of a bundle.
Feet and packages (also called "package feet" or "packet feet") are a Provencal specialty, common in Marseille and Sisteron. In southern Provence, this dish is also cooked in Auriol, Cabannes and Miramas, municipalities of Bouches-du-Rhône. It is also appreciated in the Var, Fayence, Les Arcs and Grimaud. The origin of the feet and packages is imprecise and old. Feet and packages were traditionally tasted on the occasion of Mardi Gras, in the South of France.
PORK FOOT AT THE SAINTE MENEHOULD:
(Vincent La Chapelle) Pig's feet at Sainte-Menehout:
feet cut in half, tied; in pot, bacon, feet, herbs, brandy, anise, coriander, laurel, white wine, covered bards, lute; then breaded and grilled
We also call it "à la Mazarine"
It is a culinary specialty of the city of Sainte-Menehould. Pork feet are boiled for a long time, then breaded, which allows whole feet to be tasted including the bones that melt in the mouth.
You need pork feet, onion, carrots, shallots, garlic cloves, bouquet garni, cloves, white wine, breadcrumbs and eggs. Each foot must be tied with strips so that it does not disintegrate during cooking. They are then immersed in a pot of water with the other ingredients. Cooking, over low heat, lasts at least 72 hours. Then the cooled feet are breaded and roasted. The bone can crush in the mouth or on bread.
SOUP FOOT:
(ref nec) Synonym of soup blender.
VEAL FOOT:
(ref nec) Mainly used as a source of gelatin in wetting. It is also cooked boneless, degorged and blanched then cooked white. It is eaten classically cold with vinaigrette, hot, breaded or grilled with devil sauce or tartare.
PIGEAGE
(ref nec) During the maceration of red wines, this operation consists of pushing the marc hat slowly and regularly into the must, in order to best extract the phenolic compounds and odorous compounds (see also rewinding and de-loading).
INNOCENT PIGEON:
(ref nec) Pigeon also says à la gautier, which was raised at the beginning of the 19th century in the Paris region. These pigeons were fed a special diet made of millet dipped in fland water.
PIGNÉE ( bunch)
(ref nec) Grape cluster, generally very compact, most often in the shape of a pine cone that can resemble the pine pine, a species well-known in the South of France.
PILCHARD:
(IPCF) Specialty of Boulonnaise Canneries. Pilchards are herring in France prepared with oil and tomato. In England, the pilchard refers to a large sardine preserved as the sardine in oil. cut, ventral cut, removal of the edges, peeling of the fillets. Washing with water on a clay; brining in 25 ° bins for a few minutes; washing, draining, drying and smoking/duration 3 to 8 hours.
PILER:
(TLFi) Reduce soft substances to powder or paste or reduce into small pieces, more or less fine, a generally hard material using a blunt instrument with which one strikes with repeated blows.
(P. Lacam, New Pastry Memorial) Crush very fine almonds with mortar with eggs; we also pile meat.
PILET:
(TLFi) Wild duck, with white, gray and black plumage, slender shapes and characteristic long, pointed tail.
PILON:
(Tfli) Cylindrical instrument whose upper part is gripped and whose lower part finished in rounded mass allows certain substances and materials to be piled into a mortar (spices, crustacean shells, etc.).
(Tlfi) Lower part of the thigh of a poultry or some feathered game.
(Butchery) Tool formed by a metal round topped with a handle, used to flatten small pieces of meat such as cutlets.
(Cocktail) Tool used to loot/crush any solid ingredient such as fruit/vegetable/plant/spice, to extract the juice (in English: muddler).
(ENSMIC) Each of the vertical beams that grind the seeds. Primitive instrument that was used to pile, to grind.
POULTRY PILE (CHICKEN, TURKEY, etc.):
(ref nec) It is the denerved and non-boneless piece with the tibia and fibula as bone support, detached by section at the height of both joints with adjacent skin.
PIMPINELLE or PIMPRENELLE:
(CNRTL) Herbaceous plant of which one species provides green anise.
PIMPRENELLE:
(CNRTL) Aromatic dicotyledon plant, of the Rosaceae family, whose tender leaves, once appreciated for their medicinal properties, are sometimes used as seasoning.
PINCH:
(ref nec) Spoon-fork set held in one hand to serve in particular "English-line".
(To be epilated, to de-sarry) Used to remove the bones of fish fillets, or to arrange the elements of a dish.
SNAIL CLIP:
(ref nec) Tongs specially designed to seize and hold the shell of cooked snails.
PIE TONGS, or TO CHIQUETER:
(ref nec) Small stainless steel pliers used to make regular and slightly oblique incisions in the dough bead that is around the pie circle. The technique of using this clamp is to place the thumb or index finger of the left hand (or right hand) in the circle to push the dough bead towards the right hand (or the left hand) that pinches the dough.
PINCH
(TLFi) Operation consisting of removing the ends of herbaceous branches in order to regularize the vegetation of the different parts of the spom.
PINCER
(TLFi) Brown the juices of a meat in a cooking container, sometimes by "singing" with flour.
Practice small grooves with a special tongs on the ridges of pies, pies or pates, to promote presentation (see also "chiceter").
PINEAU:
(CNRTL) Black grape that is part of the composition of Anjou rosés and Loire red wines.
PINEAU DES CHARENTES:
(CNRTL) Wine from the Cognac region, obtained by adding cognac to the grape must.
PINOT NOIR:
Large red grape variety from Burgundy. There is also a pinot blanc, a close relative of the chardonnay.
Gooat:
(TLFi)) Guinea fowls are birds of the order Galliformes and the Numididae family, native to Africa, with dark plumage dotted with white, which feed on seeds. Some are domesticated (Numida meleagris). Ornamental poultry, guinea fowls are especially appreciated for their meat. Guinea fowl is prepared like all poultry: roasted in the oven or on a spit, in a casserole, in salmis, sautéed...
In charcuterie, with its fine flesh and a very slightly wild flavor, we prepare the guinea fowl in terrine, terrine, pate, rillettes, ballottine...
PINT (use to avoid):
(TLFi) Former measure of liquid capacity, variable according to region (0.93 l in Paris), before the establishment of the decimal system.
Anglo-Saxon capacity measurement, worth 0.568 l in Great Britain, 0.473 l in the United States and 1.136 l in Canada.
PIPERINE:
(TLFi) Compound to which we owe most of the black pepper.
PIQUAGE (for a meat)
(Larousse gastrononmique) Introduce into a meat, using a knife tip or a larder needle, bacon sticks, garlic chips, truffle cloves.
(O. Ducommun) Also used for bread dough, pointing syn., first shoot after kneading.
SPICY:
The stinging sensations are due to the perception of compounds by the trigenal nerve. There is not a spicy, but spicy.
The spicy does not exist: there are spinants
by H. This, from Kientza
I feel that I will shock with this statement "Spiciness does not exist". Yet, it is perfectly right, and here is why.
In my bag of malice, I have pure compounds, i.e. materials that are all made of the same molecules. For example, table sugar is actually what chemists call sucrose, and sugar crystals, small or large, are all made of small objects, molecules, which are piled up like cubes, one on top of the other. They are so numerous that, even small that cannot be seen with the naked eye, they form these crystals of powdered sugar.
Some compounds are sweet, others acidic, others salty, others bitter, others have a licorice flavor, others have a meat broth flavor, others have the flavor of alcohol... In short, there are probably an infinity of flavors.
Among the bottles in my bag, I have three that I like very much and all three of which come in the form of a white powder: like sugar, salt... With the naked eye, you can't see a difference. Not to the smell either, by the way: the three powders have no smell.
On the other hand, as soon as you put a pinch of these powders in your mouth, it's fire! For one of them, the piperine, we feel a sting on the tongue. For another powder, capsaicin, it is in the nose, that you feel spiciness, and a different spicines: it comes longer after consuming the powder, and it is "hotter", in a way. Finally, the third powder is my favorite: it's... Let's take our momentum to read it: "allyl isothiocyanate"! Difficult to say... but easy to recognize: you immediately feel the spiciness of horseradish, mustard, wasabi, watercress...
The spicy? Which one? There are three different spicings... and they are not the only ones! Often, moreover, when we eat a classic cuisine, where the cook has used a pepper, there is spicy, but in reality they are spicy, and it is because we are not attentive enough that we do not distinguish them.
In short, to advance culinary art, I propose to no longer use the word "spicy" in the singular: there is not a spicy, but spicy
PIQUÉ:
(TLFi) Is called a wine affected by the bacteria that have transformed alcohol into acetic acid.
SAUSAGE PICK:
Device with a handle and a surface equipped with tips to quickly prick sausages.
PLATE PICKET:
The pick-up is a person who is invited or invited to others without paying back or contributing to the expense. This parasite of the table is also called bacon skewers, pot foam or lunch picker.
FRUIT PICK:
(TLFi) Small tapered stem that is used at the table to take a fruit.
EGG PICK:
(ref nec) Small tool to pierce the eggshell before cooking, to prevent them from breaking.
PICNIC:
(TLFi) Meals for which everyone pays their share or brings their own dish.
Country meals, usually taken on the grass and in common.
QUICK PICK:
(ref nec) Roll bristling with points.
PRICK:
(ref nec) Make many small holes in a dough, in order to avoid its swelling during cooking (most often, by evaporation of the water, the steam remaining blocked at least partially blocked in the product).
(ref nec) Make holes in a meat, especially when it is sautéed and turned over. Note that experiments have shown that, contrary to old intuitions (erroneous, therefore), biting a meat does not make it lose more juice, but only promotes the exit of the juice through perforations.
(ref nec) Introduce small bacon sticks to the surface of a meat, truffle cloves, using a needle.
PIQUEUX:
(The book of the companion butcher-caterer) Small instrument with fine needles and used to prick cold cuts under guts, in order to eliminate the air that could be inside.
PIROGUI, PIROJGUI, PIROJKI:
(ref nec) Typical dish of Eastern European cuisine. It is a kind of ravioli traditionally stuffed with potatoes and cottage cheese. Once formed, they are boiled for five minutes. Before serving them, you can also sauté them or fry them in a pan (flat frying).
Pirojkis are small Russian and Polish pâtés the size of a bite.
The base of pirojki (also called "pirogui" or "pierogi" in Polish) can be a choux pastry, puff pastry, leavened or brioche dough, while the filling is a stuffing of brain, or cottage cheese, or game, or finely chopped vegetables (potato, cabbage,....), fish and rice, minced meat (beef or poultry), etc. Pirojkis accompany borsch, broth or serve as a hot starter. In some regions, they prepared and cooked like ravioli and cooked in tomato sauce or with meat juice.
PISSALAT:
(TLFi) Specialty of the Nice country that gave its name to the piss salad. Similar to the Roman {garum}.
Obtained by maceration in the salt of 95% sardine alevins (dressed poutine) and 5% sardine alevins (palaille) or engraulidés, then sifted and seasoned with spices and cloves.
The pissalat looks like a slightly gray puree, slightly liquid when it is made with dressed poutine, thicker when it is made with palaille.
Poutine fishing is exclusively authorized between Antibes and the Cros de Gagnes and between Menton and Nice by about thirty crews.
It is used for the preparation of the piss salad and it accompanies cooked or raw vegetables and cold meats and raises the taste of salads.
PISS:
(ref nec) Refers to an exudative meat.
TRACK or SQUID TRACKS
(Ceres) This cephalopod with a fusiform and muscular body has triangular fins on the posterior part of the body, which gives it the shape of a diamond. Its white flesh is lean, very slightly sweet, firm and tender. Firm to the touch, its flesh is pearly and it gives off a marine smell.
GUN:
(TLFii) Pitted, flattened and round plum that has been dried in the sun and whose color is golden yellow.
(https://www.valrhona.com/fr/l-ecole-valrhona/decouvrir-l-ecole-valrhona/lexique-du-chocolat/pistoles-de-chocolat) Chocolate lozenge. Allows a much easier use of chocolate when making mousse or dessert, because the pastry chef no longer needs to waste time chopped it with a knife before melting it. It is mainly found on sale in specialized stores for catering professionals.
PISTOL
(Dic Acad fr) Refers to various objects of curved shape. Domain brand: bakery. In Belgium, round bun with a light and crispy dough.
(boulangerie.net) Regional bread: milk bun of variable shape (more common in the East).
SPRAY GUN or ELECTRIC FLOCKING GUN:
(ref nec) It allows a finishing layer by flocking, by spraying, on different supports such as the surface of a cake, a foam, entremets. It is also useful for the chocolate decoration of molded candies, chocolate pieces and for gilding pastries. It allows varied, satin, velvety or shiny effects.
THERMOGENIC GUN:
(ref nec) Device intended to heat chocolate.
PISTOR
(D. Gourevitch, The Bread of the Romans) Roman baker.
PISTOU:
(H. This) Preparation based on ground basil.
There is often confusion between pistou and pesto. Certainly if these two preparations are from the south, one, the pistou, is Provencal, the other, the pesto, would have been born in Genoa, Liguria. They owe their name to the low Latin word pistare, which means to grind, to pile.
The main element of these two preparations is basil. According to the recipes, there is addition of garlic, pine nuts, cheese (parmesan for pesto), olive oil. The emulsion is obtained using a mortar and a pestle: the pestle has two simultaneous actions, namely to divide the garlic in order to release an aqueous solution and surfactants, and to divide the oil into droplets which are then dispersed in the aqueous phase, and stabilized by the surfactants present. It should be noted that the pistou and pesto are "(garlic+basil) -ollis" (see the entry on the "ollis").
Note that, in the pistou de Provence, we do not necessarily put pine nuts and cheese, while in the Italian pesto pine nuts, parmesan or pecorino are mixed, today sometimes pistachios, anchovy fillets, capers, etc.
Pistou soup, cousin of the Italian minestrone, is a soup of fresh and dry vegetables and pasta. At the end, we add the pistou, in other words an ointment of herbs and oil.
PITHIVIERS:
(TLFI) Cake made of puff pastry and filled with almond cream.
Hervé This, Les gâteaux pitiviers, Gastronomic news,
https://nouvellesgastronomiques.com/les-gateaux-pithiviers/, April 24, 2024.
PIVOT
(ENSMIC) Master beam of the wooden mill that carries the cage
Flour rest time between grinding and bread making.
PIZZA:
(TLFi) Dishes of Neapolitan origin, made of bread dough shaped in the shape of a cake or pie, garnished with tomatoes, herbs and various ingredients (onions, cheese, olives, anchovies, mushrooms, ham, etc.) and baked in the oven.
SCAROLE PIZZA (Pizza di scarola):
(ref nec) Pie stuffed mainly with escarole, typical of Neapolitan cuisine.
PL/w:
(Arvalis: plant institute) These two letters indicate the essential parameters for evaluating the quality of flours in baking. The baker's strength (w) and the tenacity/extensibility ratio (pl.) are specific to each wheat variety.
The baker's strength characterizes the viscoelastic capacity of the dough according to two parameters: elasticity and extensibility. Elasticity reflects the ability of the dough to lengthen, then regain its original shape after the effort. Extensibility expresses its ability to expand without tearing.
These criteria are measured indirectly by a Chopin alveographer. This device infuses air at a constant flow rate into a dough disc formed from flour and salted water. Under the action of the air, a more or less bulky dough bubble forms. The device then measures the pressure inside the bubble until it bursts.
Knowing the alveographic criteria of a wheat or flour makes it possible to determine its baker value (strength of the dough). With this test, it is possible to optimize the mixture of different varieties of wheat and to adapt its flour to the different intended uses. The result of this analysis is represented by a curve consisting of different parameters.
CEILING:
(TLFi) Large metal tray on which the parts to be baked are placed.
(ref nec) Round utensil used to arrange dishes in preparation, for example to warm them.
PLEASURE:
(TLFi) Synon. of forget.
(ref nec) Kind of light forgetfulness, rolled in a cone.
CUTTING BOARD:
(TLFi) Board on which the meat is cut.
To avoid toxic infections, we will have a cutting board by type of food; see https://www.anses.fr/fr/content/conseils-dhygi%C3%A8ne-dans-la-cuisine-dix-gestes-simples-pour-pr%C3%A9venir-les-risques.
BREADBOARD:
(TLFi) Board on which bread is cut.
(TLFi) Board on which bread is stored, most often attached to the ceiling rams in traditional rural housing.
FLOOR:
Flour rest time between grinding and bread making.
PLANSICHTER:
(Dic ac fr) Machine used in mills or mill mills. It allows, by blutage, the separation of the different fins, semolina or flours.
PLANTING OF YOUNG VINES:
(Civa) Planting is manual or mechanical depending on the configuration of the plot. Spreading from mid-March to mid-May, the planting period varies according to the state of the soil. The latter should preferably be wiped (wet without excess).
KITCHEN PLATE/PASTRY PLATE:
(TLFi) Plate that supports what needs to be cooked.
(ref nec) Black sheet metal plate, rectangular as part of the oven accessories. It is used to bake pasta and pastry pieces that do not require molds. Their dimensions are 60nnx40 cm.
TILE PLATE:
(ref nec) Rounded support giving their specific shape to the tiles.
RIB DISH:
(TLFi) The rib dish is a piece of beef corresponding to the lateral part of the animal's chest wall. The rib dish includes the average portion of the thirteen ribs. Detailed with the bones, it is part of the composition of the traditional pot-au-feu, beef with string and stews. Boneless and cut into small pieces, it is also prepared in daube and bourguignon.
SLICE DISH:
(ref nec) The slice is a piece corresponding to the anterior region of the beef thigh, which was previously called "fat slice".
The slice is most often separated into three parts: the moving, the slice dish and the round slice which provide lean pieces to roast and grill, but also pieces for skewers, carpaccio and burgundy fondue.
RAIN:
(ref nec) Large blade knife used to scrape a pig, after burning and scalding.
WEEPING OF THE VINE:
(Civa) Crying of the vine, by Rawa hila: In spring, when the soil temperature rises, the vine resumes its activity: it is manifested by the rise of the sap and the weeping of the vine. Drops of sap appear at the level of the wounds of sizes.
FOLDING
(ref nec) Once the pruning is complete, an operation consisting of arching/bending the retained branches without breaking them and tying them to the load-bearing iron wires.
Syn. of flap, for bread dough.
LEAD:
See "lead cake"
PLUMBER:
(TLFi) Ice cream topped with candied fruit.
(ref nec) Plombières is a spa town in the Vosges, which gave its name to an ice cream made with candied fruits macerated in kirsch. It is also an ice cream invented under the Second Empire made with almond milk and mixed with whipped cream. Empress Eugenie made many cures in Plombières with her husband, Napoleon III, who on July 21, 1858, received the Piedmontese statesman Cavour, with whom he concluded the military agreement against Austria, as well as the marriage between Jerome Napoleon and Clotilde, daughter of Victor Emmanuel of Italy.
PLUSH:
(TLFi) Fi-fied top of fine herbs included in various culinary preparations
PLUCKET A PARROT:
(L.Bromberger, Paris Bistro) Drink a mint pastis
PLV:
(Center for the study and research and studies of the bakery and its companions) Kneading at slow speed of 10 to 15 minutes in first speed.
POACHING:
(fef nec) Action of poaching (see this word).
POCKET:
(P. Lacam, New Pastry Memorial) Tick cone at the end of which you can add a suitable socket to the cakes you want to make.
SOCKET POCKET:
(TLFi) Conical bag, at the end of which a socket is adapted.
PASTRY BAG:
(ref nec) Conical pocket made of fabric or plastic, forming a tank and equipped with a plain or fluted socket, allowing pasta to be put on a baking sheet and filling some cakes.
POACH:
(The book of the butcher-caterer companion) Decorate in the pocket.
(The book of the companion butcher-caterer) Perform a short poaching-type cooking.
(Ref H. This) Are terminology questions incidental? I like to take the comparison of the culinary technique with that of the sailing: if a captain asks that we release the listening of mainsail and a sailor who ignores the use of words detaches the halidster rather than listening, the boat can capsize! In music, if a conductor asks to play the mi louder than the floor and an ignorant musician confuses the mi with the fa, nothing beautiful can be heard. In chemistry, it may be even worse, because explosion and poisoning are at every end of the bench.
In the kitchen? A julienne is not a brunoise, a frying pan (in a frying pan) is not a sauté (in a frying pan). And what applies to practice applies to teaching, which then bases practice.
Can we really call cooking vegetables in water "poaching"? The answer must go beyond our current meager knowledge, especially when we are wise enough to doubt it, when we have no pretension, but the desire to improve ourselves... and help others do so. In this case, we know my method: I look for the meaning of words in old cookbooks, going back to the Viandier, published in the 14th century, until today.
And the answer to the question of the meaning of poaching is without appeal: poaching was called the formation of a coagulated "pocket", around the eggs rightly called "poached eggs".
And so, in 1651, Pierre François La Varenne gave a recipe for "poached eggs in water": "Choose the freshest eggs you can, boil water & when it boils, break your eggs into this water; let them cook a little hitting the tail of the pan, lest they stick to the bottom; then pull them gently & melt them to serve; make a red sauce, or green sauce with a handful of sorrel, from which you will draw the juice, then make a little butter with salt, nutmeg, & a Egg yolk, all well mixed & diluted together; after which you put your juice, & stir them; & serve immediately. "
It's clear, sharp, precise. And, in passing, we observe that no salt or vinegar is used in the cooking water.
Let's jump back in time until 1867, with this Jules Gouffé always precise, which gives a recipe for poached eggs with juice, sorrel, chicory: "Put water in the small sauté dish up to 1 centimeter from the edge; Add 1 pinch of salt and 1 half-deciliter of vinegar; Boil the water; when it boils, break 6 very fresh eggs into it, and cover the sauté dish with a lid;
After 1 minute, remove from heat; if the white wraps the yolk in a solid layer, the egg is cooked; Have, in a terrine, 1 and a half liters of warm water; remove each egg with the pierced spoon to put them in the terrine; Leave them for 10 minutes, drain them, then cut the patches of white around the egg, in order to keep it a very clean oval shape; Put them on a dish, and serve 6 deciliters of household juice reduced to 3; Sprinkle on each egg 1 shot of mignonette. Poached eggs are also served on chicory and sorrel.
Observation. - We must take the greatest precautions to the operation, much more meticulous than we think, which consists of poaching the eggs. It is very easy, if you are not careful, to pierce the white, which would prevent you from being able to serve the eggs on the table. "
At this point, everything is fine... but we also see Gouffé poaching quenellles, sausages, stuffing.
Is it legitimate? Yes, because, for these three preparations that contain proteins that coagulate, there is the formation of a pocket, when you put the preparation in water, and even better in boiling water. As a corollary, we can also observe that it would be a contradiction to use the word "poaching" for coagulation from cold water: guaranteed disaster!
A few years later, in 1905, Joseph Favre published his Dictionnaire universel de cuisine, where he still evokes poached eggs. Do I have to give his recipe? We will see that yes:
" Poached eggs. - Formula 3,573. General process. - Boil a relative amount of salted and acidic water of lemon juice or, failing that, the right vinegar. Immerse the fresh eggs in boiling water; take them out after thirty seconds; then break them one by one by dropping them into a single mass in boiling acidic water. Remove the pan and leave them like this for four minutes. Take them out with a skimmer and immerse them in fresh water. They are adorned with the knife or with the cookie cutter. Note. - The essential condition for successful poached eggs is to have them fresh. We will get a better result by using lemon juice instead of vinegar. The astringent properties of lemon juice act more quickly on the egg white and keep it much whiter.
When you have a large amount of eggs to poach, you have to break them in two or three on a plate and put them in a basin. When the water cooks, the eggs are gently flowed into the water. Prepared in this way, the eggs do not mix and you can poach 50 eggs at a time; it is only a matter of having very fresh eggs and a very flared container and large enough for the amount of eggs at the swim. The same water can be used for several operations. If the eggs must be served immediately and intended for soups, we can put them back in a small pot or timbale with boiling consommé.
Here, we find the culinary precision relating to the freshness of the eggs, but I especially see this idea of first putting the whole egg for 30 seconds in boiling water. Then we see the addition of lemon juice to poaching water, lemon juice privileged to vinegar: I have never tested it, and I will do it immediately, since we are told of the "best" result! Another idea: poaching is done with falling heat, like an infusion, but counting four minutes: this culinary precision has the disadvantage that it will give irregular results, since the temperature variation will depend on the amount of water, the shape, size and nature of the cooking utensil.
Then Favre gives a recipe for poached eggs with ashes: this time, the eggs are placed in small dark puff pastry molds, and the cooking is done in the oven. Poaching? Yes, because, the egg being protected by buttered paper, it actually pockets. And Favre to add, to the article "pocher", that we also pocket a bread or a fish stuffing, fish fillets, poultry, either steamed, oven, or in water. He is right, since, in each case, a coagulated pocket is formed. And we observe that he does not pocket vegetables... which is also wise, since vegetables in boiling water (for example) would soften in the outer part, instead of "pocher", in the sense of forming a pocket! Talking about poaching vegetables is completely wrong!
And that's why we can criticize those who followed, and especially those authors of the Culinary Guide who did so much harm: for teaching, let's be irreproachable under penalty of being particularly at fault! Expressing yourself in public imposes even more rigor than speaking in a small circle... although, just as virtue is its own reward, shouldn't we think that our rigor is imposed on ourselves so that we can shamelessly look at ourselves in the mirror in the morning?
PAN:
(TLFi) Metal kitchen utensil, round in shape, with low and slightly inclined edges, with a long tail and used to cook certain foods over high heat.
Jam pan (vx). Deep copper container, equipped with two handles, used to cook jams (from Ac. 1835, 1878). Synon. jam basin.
POCHOIR:
(ref nec) Plastic or cardboard form, used to reproduce decorative patterns on cakes.
POCHOUSE:
(TLFi) White wine river fish mate with garlic and bacon.
(Gringoire and Saulnier) A kind of Burgundian sailor, with freshwater fish, soaked in red wine, flambéed with cognac, bound to butter handled, garnished with snion and breast bacon and served with toasted and garlic rubbed croutons.
PAN:
(H. This ) Cook in a pan.
Not to be confused with "sauté", which is done in a sauté pan, sauté pan or frying pan.
This operation is often carried out for large pieces of butcher or poultry meat, which are placed in a hollow container with a lid and on an aromatic garnish.
PAN:
(TLFi) Copper or earthen casserole, with a hollow handle most often, used for simmered preparations.
SUGAR PAN:
(ref nec) Container generally made of copper, for cooking sugars, equipped with a hollow handle to avoid heat during handling.
MELTING POINT:
See "fusion temperature".
SMOKE POINT:
See "smoke temperature".
POINTING:
(or stitching) First fermentation of a leavened dough, carried out just after kneading.
(Research and study center of the bakery ref nec) ) This is the first fermentation, or first shoot or stinging. It must be carried out in "mass" before any division of the dough. Its duration can vary from ¼ hour to 12 hours. Under the effect of fermentation, the core temperature rises from 1 to 3°C.
TIP:
(TLFi) Small amount of a spicy-tasting condiment [TLFi evokes a spicy flavor, but spicy is not a flavor; the pungents are detected by the trigemin nerve].
(ref nec) Refers to the end of certain vegetables (for example, asparagus)
POINTER:
(Dic ac fr) Let a dough containing fresh baker's yeast swell in a warm place (25 to 30°C). In general, all pasta containing yeast should point 1 to 2 times according to the recipes before shaping or molding and baking.
PEAR:
(TLFi) Pear fruit, fleshy, seeded, sweet and fragrant, oblong-shaped with many varieties.
(TLFi) P. meton. Alcohol, pear liqueur(s).
(ref nec) Small round and fleshy pear-shaped muscle, and whose weight varies between 500 and 600 g, is a piece with short, very tender fibers. He makes excellent steaks.
BOTZI PEARS
(https://www.poire-a-botzi.ch/) Variety of pears found in the canton of Fribourg (Switzerland). They are used in particular to make "cooked wine" or as a garnish for hunting (P.A. Zermatt). We cook the pears in a large cauldron that we light in the evening until the next day: the cooked wine is a very sweet viscous juice of dark brown color that is used to make pies, in particular.
PEARS TO THE EMPRESS:
(Favre) "Make a white pear compote, with vanilla. On the other hand, prepare a sweet rice with milk, also vanilla. Prepare the rice in a border mold, or depending on the smaller number of people, form a small bottom of a dish, by molding it a height of 4 centimeters in a plain timbale mold. Regularly put the pears on the rice, sprinkle them with the syrup from the compote, in which you have added marasquin."
PUFFED SUGAR PEAR:
(deco relief) Rubber pear with a copper tip, which allows you to work puffed sugar to make sugar decorations or subjects.
TAPPED PEAR:
(ref nec) Pear prepared in the oven and then tapped to ensure its conservation.
EARTH PEAR:
(TLFi) Name given in some regions to Jerusalem artichoke.
PEAR:
(economie.gouv.fr) The name "pear" is reserved for the drink from the fermentation of fresh pear musts extracted with or without the addition of water.
The pear musts used can be partially derived from musts
TAPED PEAR concentrates provided that the proportion of the latter does not exceed 50 per cent of the total volume of the musts used.
The name "bouché pear" is reserved for pears with a carbon dioxide content of at least 3 grams per liter for pears obtained by natural fermentation in the bottle and 4 grams per liter for other pears.
The denominations "soft pear" and "soft pear" are reserved respectively:
- pears with an acquired volumetric alcohol content of at most 3 p. 100 and a residual sugar content equal to or greater than 35 grams per litre;
- clogged pears with an acquired alcoholic strength by volume not more than 3 percent and a residual sugar content equal to or greater than 42 grams per litre.
FISHMONGER:
(TLFi) Container for cooking poached fish, elongated with a grid to remove the fish from its short broth after cooking and let it drain.
CHEST:
(ref nec) The fresh pork belly was once prepared in stew; half salt, it is preparing today like the small salty. It is also lean bacon and is used in cooking, smoked or salted. It can be rolled, embossed and dried, or stuffed.
CHOPPED CHEST (P.H.):
(The book of the butcher-caterer companion) Piece of pork meat cutting composed of the throat, nut, shoulder, front ham and chest of the animal.
LAMB BREAST:
(ref nec) Part corresponding to the sternum and the anterior half of the abdominal wall. To be consumed in stews or navarins. 3rd category meat.
SHEEP'S BREAST:
(ref nec) Part corresponding to the sternum and the anterior half of the abdominal wall. To be consumed in stews or navarins. 3rd category meat.
VEAL BREAST:
(ref nec) Abdominal muscle that is located at the tip of the ribs. It is composed of three parts. Often prepared stuffed and roasted.
STUFFED VEAL BREAST:
{Gfeldikalbbruscht}. It is a small veal breast, free of ribs and sternum, keeping the crunchies, where a pocket is practiced that is salty and garnished with a thin stuffing, large mince and cooked tongue cubes, possibly embellished with pistachios. It is composed of thin stuffing of veal, pork, throat and ice cream, lean pork, pork tongue, pistachio, pepper, nutmeg, coriander, paprika, shallot and garlic.
THIN CHEST:
(ref nec) Refers to the tendon in the Toulouse region.
PEPPER:
(Pierre François La Varenne) Artichokes cut into quarters, hay removed, blanched, with salt and pepper.
PEPPER:
(CNRTL) Spice of oriental origin, fruit of the pepper tree in the form of a berry of spicy and aromatic flavor, widely used in cooking, consumed in dried, ground, pulverized or crushed grains (synonym: mignonnette).
PEPPERY
(Mr. Ribereau Gayon) Often associated with Rhône wines, this term means that notes of white pepper or black pepper are felt during the tasting.
WHITE PEPPER:
(CNRTL) Fruit of the ripe pepper tree picked and then subjected to a maceration treatment, crushing, which eliminates its pericarp, the outer envelope.
WHITE PEPPER FROM MUNTOK:
(ref nec) White pepper from Bangka Island, southeast of Sumatra. Cream in color. It develops an animal nose, lively with notes of leather and smoke. In the mouth it becomes woody and warm. This pepper comes from the eponymous village on the island of Bangka in Indonesia.
CAYENNE PEPPER:
(CNRTL) False pepper. Red pepper with a spicy and strong flavor prepared with grated peppers.
GREY PEPPER:
(CNRTL) Commercial product obtained by mixing white and black pepper.
KAMPOT PEPPER:
(https://www.afd.fr/fr) Variety of pepper grown in the provinces of Kampot and Kep in Cambodia. Like other varieties of pepper, it is the berry of a tropical liana, the Piper nigrum. It is the first Cambodian agricultural product to have benefited from a PGI (protected geography indication), which was issued to it on April 2, 2010.
LAMPONG PEPPER:
(from Kerros, Land of peppers) Black pepper from Sumatra, with very dark brown grains, very pleasant nose of brioche, note of wood, leather and clove. Elegant acidity reminiscent of green pepper. Explosion in the mouth of great power. We lend it the best pepper in the world.
LONG PEPPER:
(TLFi) Piper longum pepper berries. The long pepper is a liana native to India, growing wild on the foothills of the Himalayas. It belongs to the Piperaceae family. Its fruit is formed by tiny seeds enclosed in an infrutescence a few cm long, which looks a bit like a hazelnut kitten.
MALABAR PEPPER:
(ref nec) Karala pepper in India. Dark-colored grains, rather light brown-brown.
WHITE PEPPER FROM THE BIRDS OF THE PENJA
(ref nec) Wild pepper that grows in the savannah, and is very widespread by birds in a random way. Grains of various colors. Its notes are heavy, woody, amber and musky.
BLACK PEPPER:
(CNRTL) (piper nigrum) Fruit of the green pepper tree when the grains begin to turn yellow, then dried in the sun.
CUBE TAIL PEPPER:
(TLFi) Piper cubeba pepper berries
PINK PEPPER, more rightly named PINK BAY:
(ref nec) Berry from a large tree in Brazil. It's not "pepper".
RED PEPPER:
(TLFi) Piper nigrum pepper berry arrived in full maturity. These berries have a small tail.
SARAWAK PEPPER:
(O. Roellinger) In Malaysia in northern Borneo, Sarawak black pepper is found. It has characteristic resinous and fruity notes.
SECHUAN PEPPER:
(ref nec) Faux pepper: burgundy brown berries, with a black core, very aromatic and not spicy.
SELIM PEPPER:
(ref nec) Ghanaian pepper, in the form of a black flat bean 3 to 54 cm long.
TASMANIA PEPPER:
(ref nec) Tasmannia lanceolata (syn. Drymis aromatica or Drymis lanceolata), Tasmanian pepper, is a perennial shrub of the Winteraceae family. It is native to Tasmania, but also to Australia, which explains its low rusticity (-10°C once well installed). Its berries with a pronounced taste are used as a spice, but also in herbal medicine by the aborigines.
GREEN PEPPER:
(CNRTL) Fruit of the pepper tree picked before maturity; it is sold dried, in vinegar or in poil. Its scent is fruity.
VOATSIPERIFERY PEPPER:
(ref nec) Piper Borbonense berries.
PEPPER TREE:
(TLFi) Tableware, often associated with a salt shaker, and intended to contain peppercorns.
POJARSKI:
(Culinary guide) Preparation composed of minced veal, bread crumbs soaked in milk and then pressed and cream. Reformed in a chop, breaded in English and sautéed in clarified butter.
POLENTA:
(TLFi) Preparation in the shape of a very thick cake made with corn flour in Northern Italy, or chestnuts in Corsica and entering the traditional food of rural populations of these regions.
The word comes from the Italian polenta "corn flour or chestnut porridge", also "barley flour porridge".
(ref nec) The preparation is traditional in the north and center of Italy, but also in the county of Nice, in Savoie (poleinte), in Corsica (pulenda), in Gascony (cruchade) in Languedoc (milhàs), based on more or less large corn and water. In Veneto it is white. It is sometimes mixed with buckwheat flour as in some regions close to Switzerland (Tissin). It can be replaced by chestnut flour as in Tuscany.
POLISH (A LA):
(Menon, Suite des dons de Comus): meat served with a sauce made of butter, parsley, chives, shallots, breadcrumbs, ginger, quint-essence, wine, orange juice.
POLYPEPTIDES:
(IUPAC) Peptides containing ten or more amino acid residues.
Sources: PAC, 1995, 67, 1307. (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)) on page 1359. White Book, 2nd ed., p. 48 [translation: peptides made of ten or more than ten amino acid residues.
POLYPHENOLS:
(H. This) Most of the compounds called "polyphenols" today must be called "phenols", or "phenolic compounds", since the International Union of Chemistry (IUPAC) eventually decided so after an international consultation (see the IUPAC Gold Book).
To understand what a phenol is, it is good to start from an experiment carried out for the first time by the English physicist Michael Faraday: when he distilled coal tar, he recovered a liquid that was clear, colorless like water, but with a wonderful smell. It was benzene.
This compound is made of molecules that contain six carbon atoms linked in a hexagonal cycle, and six hydrogen atoms, a hydrogen atom being attached to a carbon atom.
{The benzene molecule: six carbon atoms are bound in a hexagonal cycle, each carbon atom being also bound to a hydrogen atom. }
When one of these hydrogen atoms is replaced by an oxygen atom, which is linked to a hydrogen atom, the monophenol molecule is obtained.
{In the phenol molecule, one of the carbon atoms is bound to an oxygen atom (in red), which is bound to a hydrogen atom. }
And when at least two carbon atoms are bound to an oxygen atom linked to a hydrogen atom, a phenol is obtained.
{One of the simplest phenols: diphenol (toxic). }
A phenol, and not "the" phenol, because the molecule can be modified more. This leads to other chemical properties. But that's another story. Note only, to conclude, that many pigments of fruits and flowers are phenols.
POLYSACCHARIDE:
(H. This, adapted from PAC, 1995, 67, 1307. (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995) ) on page 1360) Polymer-type compound (chain of more than 10 elementary units, called monomers); the monomers of polysaccharides are residues of monosaccharides, or oses.
The term is synonymous with "glycan".
APPLE:
(CNRTL) Fruit with apple seeds, generally of round shape, of variable color and flavor depending on the species, with firm pulp and whose fermented juice produces cider.
APPLE:
(Cuis de ref) Have tight apple-shaped leaves.
CINNAMON APPLE:
(ref nec) The cinnamon apple, also called "atte" (Annonacaceae family - Botanical name: {Annona squamosa}) is the fruit of the attier, a tropical shrub native to South America and West Africa (Mali), which is grown as a fruit tree in many regions of the Tropics. Despite several export trials, this shrub with yellow-green and purple flowers still remains reserved for tropical areas. The cinnamon apple, green in color, is an edible and appreciated fruit. The appearance of this fruit is strange, because it is covered with scale-like protuberances.
The pulp of the cinnamon apple is creamy and sweet. It contains many black seeds. Cinnamon apple fruits are very popular, and are among the most widespread fruits of the genus Annona.
GERMAN (POTATO) APPLES:
(ref nec) Thick cut potatoes, sautéed in butter.
MATCHES (POTATOES):
(TLFi) Fried potatoes, cut into sticks of 3 mm bone and 6 cm long.
ALSATIAN (POTATO) APPLES:
(Favre) Cook six large potatoes in water; drain them and pass them through a sift; season them with salt and pepper: add four whole eggs and flour in sufficient quantity so that everything well homogenized forms a very thick dough. A moment before serving, take this dough in small spoonfuls and drop them in boiling water; cook for ten minutes, drain and set up. On the other hand, fry breadcrumbs in butter and sprinkle the floutes.
APPLES (POTATO) ALMONDS
APPLES (POTATO) ANNA:
(Favre) Slice raw and peeled potatoes, some of which will have been regularized with the cookie cutter; butter a charlotte mold and decorate it internally with the latter, establishing two crowns and superimposing them on the walls; season the other potatoes with pepper, salt, nutmeg and fill the mold by putting grated parmesan cheese and fresh butter. Close the container and bake in a water bath in the oven for about 3 and a half hours. Unmold the timbale on a round dish.
OLD-FASHIONED POTATOES:
POTATOES ANNETTE,
ENGLISH ENGLISH (POTATO) APPLES:
(Favre) Cut non-floury yellow potatoes, in half-moon; steam them in a box, in the absence of steam, put them in a saucepan with water, salt, studded onion, bay leaves. As soon as they are cooked, drain them, cover them with a cloth and let them dry out.
APPLES (POTATO) WITH ARDENNESE
APPLES (POTATO) ARLIE:
(ref nec) Bake. Eviate. Mix the pulp with chopped chives, butter and cream. Stuff, sprinkle with grated cheese. Gratin.
BADOISE (POTATO) APPLES:
APPLES (POTATO) WITH BASIL
Basque-style POTATOES
POTATOES BATTLE:
(ref nec) Dice and fry.
POTATOES WITH BEARNAISE:
BENEDICTINE (POTATO) POTATOES:
(ref nec) Cut in a spiral with the specific tool and fry.
BERNY APPLES:
(ref nec) Apple croquettes with chopped truffles. Shape into apricot shape. Bread with sliced almonds and fry.
BERRICHONNES (POTATO) APPLES:
(Favre) Cut castle apples, color them in the oven in butter; finish them by cooking by adding chopped onion passed to the pan; wet with consommé or veal juice.
APPLES (POTATO) WITH BUTTER
BIARRITZ (POTATO) APPLES:
(ref nec) Mashed apples, added with diced ham, peppers and herbs.
APPLES (POTATO) BIGNON:
(ref nec) Cut into a box in peeled potatoes. Stuff with sausage stuffing. Sprinkle with breadcrumbs. Bake in the oven. Madeira sauce.
BOHEMIAN (POTATO) APPLES:
(ref nec) Peel, bake. Emmer, fill with sausage stuffing. Finish baking.
APPLES (POTATO) GOOD WOMAN:
(ref nec) Like apple casseroles and finish with small braised onions to brown.
BORDEAUX (POTATOES):
(ref nec) Parmentier apples with garlic.
APPLES (POTATO) IN CORK:
Potatoes cut into cylinders (gastronome apple).
BROILED POTATOES
BAKER'S (POTATO) APPLES:
(ref nec) Sliced potatoes and onion. Fry in butter, season, put on a dish, wet with consommé and bake in the oven.
POTATOES IN A BALL:
(ref nec) Potatoes or fruits cut with a special apple spoon.
BRETON POTATOES:
(ref nec) Cut into large dice. Cook with chopped onion and garlic and crushed tomatoes.
BROWN (POTATO) APPLES:
(ref nec) Cook in water, peel, chop, sauté in butter. Must be very rissole.
BRIOCHE APPLES:
(ref nec) Duchess Apple with a brioche shape.
APPLES (POTATO) LOGS:
(Inventory of culinary heritage) Several names of log potatoes, there is a kind of sliced potato bread cooked in a cake mold with cheese and dry ham.
BUSSY (POTATO) APPLES:
(ref nec) Like Lorette apples with chopped truffle and parsley.
BYRON (POTATO) APPLES:
(ref nec) Like Macaire apples. Dig the top. Sprinkle with chopped Chester cheese. Cover with cream and glaze.
CANCALAISE POTATOES:
CINDERELLA APPLES:
(ref nec) Hollow out in the shape of a hoof. English breading. Fry. Empty. Fill with crushed pulp and whipped with cream.
POTATOES (POTATO) HUNTER
APPLES (POTATO) CASTLE:
(Favre) Cut hexagonal potatoes in the shape of a small reel. Wipe them in a cloth, dip them in the frying and when they are cooked drain them; sauté them in a frying pan or sauté pan with fresh butter, herbs and salt. They can also be cooked in the oven, in a sauté pan with butter.
CHAMBÉRY (POTATO) APPLES:
(ref nec) Ditto Savoyard apples.
CHAMONIX (POTATO) POTATOES:
(ref nec) Dauphine apples with cheese.
APPLES (POTATO) MUSHROOM:
(ref nec) Like melting cheese and iced apples.
APPLES (POTATO) CASTLE:
(Favre) Cut hexagonal potatoes in the shape of a small reel. Wipe them in a cloth, dip them in the frying and when they are cooked drain them; sauté them in a frying pan or sauté pan with fresh butter, herbs and salt. They can also be cooked in the oven, in a sauté pan with butter.
APPLES (POTATO) TICKLE:
(Culinary Guide) The apples in the shape of a large cylinder; cross them, well in the center, with a thin bridle needle; then cut them in a spiral, from top to bottom, with a small knife whose tip rests and guides on the needle, so as to obtain long ribbons with an equal thickness of 3 millimeters.
These ribbons are treated like "Blown Apples".
APPLES (POTATO) HAIR:
(ref nec) Cut in very fine julienne and fry.
POTATOES (POTATO) CHIPS:
(ref nec) Potato slices about 1 mm thick, fried in a single bath.
APPLES (POTATO) IN CASSEROLE:
(ref nec) Potatoes turned in the shape of a tapered rugby ball 5.5 to 6 cm long, 2.5 cm in diameter for a mass of about 30 g.
POTATOES (POTATO) CORNER OF THE STREET:
(ref nec) Cut with shapes with various angles. Roast in the oven, with butter
COLOMBINE (POTATO):
(ref nec) Chipping raw, sauté with julienned pepper.
APPLES (POTATO) COLLARETTES:
(Culinary guide) Turn the potatoes into corks and cut them with a special knife that cinnamons them. - They treat themselves like "Chip Apples".
POTATOES IN CHIPS:
(Culinary Guide) Lift irregularly shaped ribbons on beautiful apples, turning them between your fingers and following the tip of the knife. Fry them by keeping them dry and make them bushy.
APPLES (POTATO) WITH CREAM:
(ref nec) Cook in water. Peel. Slice. Wet with milk and add butter and salt. Cook and at the end of cooking add cream.
POTATOES (POTATO) CASSEROLE:
(ref nec) Castle apples.
POTATOES STREET CORNER:
(ref nec) Potatoes cut into 1 cm thick slices with a right angle in their cut and cooked in oil in the pan.
APPLES (POTATO) WITH CREAM
POTATOES A LA CRECY:
CRETAN (POTATO) APPLES:
(ref nec) Like melting apples with fresh pulverized thyme added.
POTATOES IN CROQUETTES:
(Inventory of culinary heritage) Duchesses apples cut in all kinds of shapes but often in corks, English breaded and fried. (Duchesse apples: mashed potatoes dried and tied in full heat to egg yolks.
DARPHIN (POTATO) APPLES:
(ref nec) Wash and peel the potatoes. Grate, season with salt, pepper and nutmeg. Cook in butter like a blinis.
DOLPHIN (POTATO):
(ref nec) Cut in julienne and treat like Anna apples.
APPLES (OF POTATOES) WITH DAUPHINE, or APPLES (POTATO) DAUPHINE:
(Urbain Dubois, L'Ecole des cuisinières): 870. Potatoes with Dauphine. - Prepare a mashed potato, place it in a saucepan, season with salt, nutmeg and a hint of sugar, gradually incorporate a third of its volume of finished cabbage dough, but not sweetened; then take the appliance in parts of the size of a small egg; roll them on the floured table, giving them the shape of the flat or in a cork, immerse them in the hot frying; when they are of beautiful color, drain them on a cloth, and set up.
(without reference) 2/3 Duchesse device and 1/3 sugar-free choux pastry. Make croquettes in the shape of corks. Fry.
(TLFi) Duchess apple device (...) mixed with cabbage dough and shaped into balls, which are cooked with a large frying (Ac. Gastr. 1962).
DAUPHINOISE (POTATO) APPLES
(ref nec) A-Ching raw. Cook in milk and grated gruyere cheese.
B- mince raw. Blanch in fragrant milk with nutmeg. Put in a gratin dish in successive layers, alternating with cream and cheese. Put in the oven.
DELMONICO (POTATO) APPLES:
(ref nec) Raw dice. Cook as cream. Gratin with breadcrumbs without cheese.
APPLES (OF POTATOES) TO THE DUCHESS (DUCHESS APPLES):
(ref nec) Cook the potatoes in salted water. Drain, dry the pulp in the oven. Pass to the siee. Season. Dry with a spatula over high heat, incorporate pieces of butter, then egg yolks, salt pepper nutmeg.
ELIZABETH'S (POTATO):
(ref nec) Dauphine apples. Stuff with cream spinach.
STUFFED (POTATO) APPLES:
(ref nec) Peel. Ear and fill with a stuffed cooked meat. Braise on a background of herbs.
POTATOES stuffed with duxelles,
POTATOES STUFFED AT THE HOUSEHOLD:
STUFFED POTATOES CHARCUTIERE
APPLES (POTATO) WITH FENNEL
FARM POTATOES,
FLEMISH (POTATO) APPLES:
(ref nec) Turn as for castle apples. Cook with small onions, turned carrots and white consommé.
FLORENTINE POTATOES
MELTING (POTATO) APPLES:
(ref nec) A) Elongated turned potatoes. Cook in butter. At the end of cooking, wet on a white background, cover with a sheet of parchment paper and finish cooking until they soak and become melting.
B) Like castle apples, cooked covered, wet slightly with white consommé. (The kitchen repertoire)
C) Shape in the shape of large olives. Cook in butter in a sauté pan.
Flatten them slightly with a fork, remove the cooking butter, then add fresh butter and let them soak with butter.
BAKED (POTATO) APPLES:
(Favre) Cut non-floury yellow potatoes, in half-moon; steam them in a box, in the absence of steam, put them in a saucepan with water, salt, studded onion, bay leaves. As soon as they are cooked, drain them, cover them with a cloth and let them dry out.
STUFFED (POTATO) APPLES
STRAWBERRY (POTATO) APPLES:
(Culinary guide) Variation of the Chatouillard apple. Cut into cylinder shape. Using a special spiral cutting device. Fry by joining the two ends of the spiral.
FRENCH FRIES (POTATOES):
See "fries"
POTATOES (POTATO) FRIES STRAW:
(CNRTL) Very thin fried potatoes drawing their name from their resemblance to straw
POTATOES (POTATO) FRIES PONT NEUF
APPLES (POTATO) WITH CHEESE
POTATOES (OF POTATOES) IN PANCAKE:
(ref nec) Duchesse apples in the shape of a cake.
GASTRONOMOUS (POTATO) APPLES:
(ref nec) Raw cut into a cap. Whiten. Cook in butter. Roll in meat ice with chopped truffles.
APPLES (POTATOES) IN CAKE:
(ref nec) 750 g of mashed potatoes. Add 125 g of sugar, 50 g of butter, 6 cl of hot milk, 3 egg yolks, grated lemon zest and vanilla. Mix well and add 3 whipped whites. Pour into a mold and bake for about 3/4 hours.
POTATOES (POTATO) WAFFERS:
(ref nec) Openwork potato strips and cut with a mandolin (thickness about 1.5 mm), fried in a single bath.
(ref nec) Sliced fried potatoes with a mandolin equipped with a wavy knife.
GEORGETTE POTATOES,
APPLES (POTATOES) FROM THE GOURMETTES:
(ref nec) Potatoes elongated and horded shape. Stuffed with a poultry stuffing, cooked melting in the oven; at the end of cooking add fresh cream, finish cooking by watering often.
POTATOES (POTATO) GRANDMOTHER
POTATOES (POTATOES) WITH GRATIN (or IN SHELLS)
AU GRATIN (POTATO) POTATOES:
(ref nec) 1. Mashed potatoes generously buttered, sprinkle with grated cheese and gratin
2. Baked apples. Split in half lengthwise. Remove the pulp, crush with a fork. Add butter. Fill the hollowed out apples, cheese and gratin.
BROWN AMERICAN-STYLE CHOPPED POTATOES
DUTCH (POTATO) APPLES:
(Favre) Potatoes being steamed or salted water, butter is melted to the maître d'hôtel (See this word) that is poured over.
(Inventory of culinary heritage)
-1 Baked potatoes in field dress then notcom them leaving a part that holds the whole potato. In the notches, insert slices of gouda cheese and then put them in the oven.
- 2 potatoes cooked in a field dress then dug. Mix the pulp with cream and chopped parsley. Stuff the hollowed potato with this stuffing. Cover with a slice of cumin gouda and put in the oven.
HUNGARIAN (POTATO) APPLES:
(ref nec) Ground onion reined in butter with paprika. Add crushed tomatoes, large tomato slices and raw apples: Wet to height with consommé. Cook by reducing. Chopped parsley.
IDEAL (POTATO) APPLES:
(ref nec) Darphin apples with a truffle julienne.
IRISH (POTATO) APPLES:
(ref nec) Cut into ribbon and steam.
APPLES (POTATO) JACQUETTES:
(ref nec) Wash and remove the skin around a width of 1 cm. Steam.
POTATOES jackson
POTATOES (POTATO) THROW WALK:
(Repertoire de la cuisine, 2005, Flammation, p. 211) Treat as for dolphin apples with the addition of an artichoke and truffle julienne.
JULIENNE (POTATO) APPLES:
(ref nec) Cut in julienne and fry.
APPLES (POTATO) IN JUICE
LANDAISE-LAD POTATOES:
POTATOES (POTATOES) WITH BACON:
(ref nec) Cut into quarters. Cook with ressed bacon and small braised onions to brown. Wet with white consommé.
POTATOES (POTATO) IN LIARD:
(ref nec) Like collared apples without being pierced or fluted.
APPLES (OF POTATOES) A LA LORETTE:
(ref nec) Like dauphine potatoes, with grated cheese, in the shape of a cigar.
LOULOU (POTATO) APPLES:
(ref nec) See waffle apples.
LYON-LONAISED POTATOES:
(Favre) Peel and chop cold potatoes cooked in a dressing gown; put them in a pan where a relative amount of sliced onions will have been cooked in fresh butter; add the potatoes, salt, pepper and sauté until they have taken color and finally add chopped chives.
(ref nec) Jump. Add onions to the Lyonnaise. (Smelted sliced onions with slightly colored butter.)
Lyonnaise apples are a dish of French cuisine, based on sliced potatoes, sautéed in a pan with butter, to which are added sliced and golden onion with butter and chopped parsley. Potatoes can be sautéed raw, or previously cooked entirely in water. The expression "à la Lyonnaise" is attested, at least since 1806 in André Viard's Le cuisinier impérial.
APPLES (POTATO) MAYOR:
(ref nec) Like apples with cream.
APPLES (OF POTATOES) WITH MACQUAIRE (MACAIRE):
(Favre) Peel potatoes while they are hot in a dressing gown; crush them in a pan containing a lot of heated fresh butter; season them and color them in the shape of a cake.
POTATOES TO THE MAYOR
APPLES (POTATOES) TO THE MASTER OF THE HOTEL:
(ref nec) Like cream apples with parsley.
POTATOES WITH MARGOT
MARQUISE (POTATO) APPLES:
(ref nec) Duchess apple appliance mixed with reduced tomato sauce. Treat like collar apples.
HOUSEHOLD (POTATO) APPLES:
(ref nec) Gratin apples, added with diced raw ham and chopped onion re-risted in butter.
MINT (POTATO) APPLES:
(ref nec) Like English apples with the addition of blanched mint leaves.
CUTE (POTATO) APPLES:
(ref nec) Cut twice the match apple. Fry.
APPLES (POTATO) MIREILLE:
(ref nec) Anna apples, added truffle blades and scalloped artichoke bottoms.
MIRETTE (POTATO) APPLES:
(ref nec) Dice, cook in butter, add truffle julienne, roll in meat ice cream, set up in timbale, grated cheese and glaze.
MONGOLIAN (POTATO) APPLES:
(ref nec) Mixture of 1/2 pommes casseroles, 1/2 crosnes sautéed.
MONSELET (POTATO) APPLES:
(ref nec) Thick raw potato rings. Sauté with butter. Dress in crown. Garnish the center with sliced, sautéed mushrooms, add truffle films, truffle julienne cooked in Madeira.
MONT D'OR POTATOES:
(Inventory of culinary heritage) Potato gratin at Mont d'or. Potatoes previously cooked in water, sliced in a baking dish, add bacon and cover with Mont d'or cheese. Put in the oven.
APPLES (POTATO) MOLDED IN THE LANDES
APPLES (POTATO) MOUSSELINE:
(ref nec) Like apple puree; add whipped cream.
APPLES (POTATO) MUSTARD:
(ref nec) 750 g of sautéed potatoes, tie with ¼ liter of mourtard béchamel sauce. Parsley at the start.
APPLES (POTATO) NANA:
(ref nec) Dolphin apples cooked in dariole molds.
NATURAL or NATURAL POTATOES
APPLES (OF POTATOES) IN THE SNOW:
(Inventory of culinary heritage) Potatoes baked in field dress, mashed into puree, add eggs, salt, pepper, parsley and flour. Form dumplings or dumplings and immerse in boiling water.
APPLES (POTATO) IN THE NEST:
(ref nec) Straw apples, fry between two ladle-shaped appliances, made of stainless steel wire, interting to give the shape of a nest.
Hazelnut apples presented in a potato nest.
NINON-LATED POTATOES:
(ref nec) Potatoes baked in the oven, collect the pulp, work with 1/3 of the volume of truffled foie gras. Garnish in tartlet molds containing clarified butter. Put in the oven to crust and give a beautiful color.
APPLES (POTATO) HAZELNUT:
(ref nec) Lift with a special spoon the size of a hazelnut and treat as for castle apples.
NORMAN-STYLE APPLES (POTATOES):
(Favre) Cut into slices, in a dish, potatoes cooked in water and pour over boiled cream with fresh butter, and seasoned with pepper and salt. Sometimes boiled eggs cut into pieces are added.
O'BRIEN (POTATO) APPLES:
(ref nec) Brown apples with chopped peppers.
ORTIZ (POTATO) APPLES:
(ref nec) Like O'Brien apples, treat raw.
APPLES (POTATO) STRAWS:
(Favre) After peeling them, cut potatoes with blades as thin as possible; then cut these julienne-shaped blades; immerse them in a hot frying pan to sear and brown them; drain them, sprinkle and put them on a towel with fried parsley around.
PANAMA (POTATO) APPLES:
(ref nec) Sauté raw with butter. Press to weld.
PARISIAN (POTATO):
(ref nec) Hazelnut apples rolled in meat ice cream.
PEASANT (POTATO) APPLES :(ref nec) Slice into thick slices. Steam with butter, add consommé, garlic tip, chopped sorrel and melted, chervil.
POLISH POTATOES:
(Favre) Cook potatoes in water; meanwhile, prepare the following sauce: peel and chop an onion and cook it in butter; add two spoonfuls of flour and cook it white; ten spoons of sour cream (smietanaj and a little meat ice cream; season with salt, pepper and chopped fennel; cook everything together for a few minutes.
On the other hand, peel the potatoes, cut them into slices. Butter a gratin dish, store the potatoes, sprinkle them with the sauce, sprinkle them with grated parmesan and breadcrumbs; put a few small pieces of fresh butter on top and put in the oven to gratin.
POTATOES WITH PELERINE:
(ref nec) Onion sliced and refried in butter, with potatoes cut into wheels cooked in advance, add milk, a little white brown sugar all cooked 5/6 minutes.
MARBLED (POTATO) APPLES:
(ref nec) English apples rolled in melted butter and marbled.
POTATOES (POTATO) PONT NEUF:
(M. Ferrière) Potatoes tired in a rectangular parallelepiped, then in slices and sticks of 1 cm of section.
(ref nec) 1 cm side fries.
PROVENCAL (POTATO) APPLES:
(Favre) Wash 2 kilos of potatoes and cook them in the oven; the skin formed by cooking being thick, they are emptied when peeling them; pound the pulp strongly with a mortar with 150 grams of butter, seven egg yolks and season with salt, pepper and nutmeg; when everything is very homogeneous and the dough does not adhere to the fingers, divide it into small balls like a large egg and put in the middle of each an olive whose core will have been replaced by a drizzle of anchovy; give to each part An oval shape, pass them to the beaten egg and then to the white breadcrumbs. Fry in hot oil; when they are golden, remove them, drain them and serve them very hot set up on a towel.
MASHED POTATOES:
(ref nec) - Potatoes cooked in salted water. Drain and pass through a sieve.
Mashed potatoes with milk and butter.
QUELIN (POTATO) APPLES:
(ref nec) Large hazelnut apples. Cook nature. Treat like marbled apples.
POTATOES IN DENELLES:
(ref nec) Duchess apparatus with 150 g of flour per kg, 3 whole eggs.
Detail the stuffing into portions of 50 g, form a puck or cap or by molding them with a spoon. Cook in salted water. Drain. Arrange in a baking dish. Cheesemaker. Sprinkle with melted butter and gratin in the oven.
APPLES (POTATO) WITH GRAPES:
(ref nec) Either a form of mashed cake, or baked apples with grapes.
(Inventory of culinary heritage) Potatoes (ratte) cooked on a single row with grapes (preferably red) in oil. Often accompanies roasted pigeons.
BROWN POTATOES:
(ref nec) Like castle apples, very brown.
POTATOES IN FIELD DRESS:
(Favre) put them in a saucepan with water and salt or in a steam box; cook them.
APPLES (POTATO) ROBERT:
(ref nec) Macqaire apple, added beaten eggs and chopped chives.
APPLES (POTATO) ROSETTE:
(ref nec) Duchess apparatus. In a rosette on a buttered gratin dish. Sprinkle often with clarified butter.
Roasted POTATOES,
SAVOYARD ROLLED POTATOES
ROXELANE (POTATO) APPLES:
(ref nec) Blowing machine. Add baked potato pulp passed through a sieve. Prepare in brioche, headless, hollowed out, cook.
ROYAL (POTATO):
(ref nec) Apple croquettes, added with chopped truffle. Pack shape.
SHORTBREADED POTATOES:
(ref nec) Raw dice. Sauté with butter. Add the bread crumb at the end of cooking.
POTATOES IN SALAD
SAINT FLORENTINE POTATOES:
(ref nec) Apple croquettes with chopped ham. Bread with vermicelli.
SAINT-FLOUR POTATOES:
POTATOES A LA SARLADAISE:
SAUTÉED POTATOES:
(ref nec) 1. Sautéed potato cubes, in the presence of a fat body
2. Bake in field dress. Peel, cut into 2 mm thick slices, sauté in a pan with clarified butter. Season, fresh parsley.
LYONNAISE SAUTEED POTATOES:
(ref nec) Potatoes cut into slices and sautéed in a pan with butter, to which are added sliced onion golden in butter and chopped parsley. They can be sautéed raw or previously cooked entirely in water. The expression apples à la lyonnaise has been attested at least since 1806 in André Viard's "Imperial Cook".
SAVOIAN POTATOES
APPLES (POTATO) A LA SAVOYARDE:
(ref nec) Gratin dauphinois wet with consommé.
(Inventory of culinary heritage) Potatoes sliced raw, soaked with consommé, grated cheese (French emmenthal or beaufort) and cooked in a dish in the oven.
SCHEIDER (POTATO) APPLES:
(ref nec) Treat like cream apples, by wetting with consommé and meat ice cream. Butter, herbs.
PUFFED (POTATOES):
(ref nec) Kinds of hollow potato-based balloons; they are obtained by first cooking washers the thickness of a two-euro coin in a first oil bath at a temperature of about 140 °C; then, when blisters appear, the washers are taken out to throw them into a much hotter frying bath (more than 175 °C).
(Urbain Dubois, 1890, the new bourgeois cuisine) Peel Dutch potatoes, long; cut them lengthwise, into slices the thickness of a 5 franc piece; peel them, wash them, wipe them, and immerse them in the almost cold frying; heat them until they are softened. Drain them, put them in a frying basket. Heat new frying well, and dip the potatoes in it again, stir them, they must blow without coloring. Drain them then. At the very time of serving them, immerse them again in the hot frying, to make them take color. Drain, salt and serve.
APPLES (POTATOES) IN SPIRALS:
(ref nec) Potatoes cut into a spiral using a spiral screw.
POTATOES UNDER THE ASHES:
(ref nec) Cooked potatoes with skin in the ashes. Potatoes under the ashes are also cooked wrapped in aluminum foil in the ash or on the side of the embers of a fireplace.
SURPRISE (POTATO) (POTATO):
(ref nec) Bake. Ear through a small opening. Crushed pulp, seasoned, mix butter and cream. Stuff. Replace the parts forming the lid.
APPLES (OF POTATOES) A LA SUZETTE:
Ditto apples Yvette. Egg-sized potatoes
Toulouse-style POTATOES,
Steamed POTATOES
APPLE (POTATO) VERMICELLI:
(Inventory of culinary heritage) Potatoes finely grated, seasoned and cooked in small heaps in a pan.
Vichy POTATOES,
APPLES (POTATO) VILLA DES FLEURS:
(ref nec) Like delmonico with cheese.
APPLE (POTATO) TO THE NEIGHBOR:
(ref nec) Like Anna apples, sprinkle grated cheese between the apple layers.
VONASSIENNE (or VONASSIENNE) APPLES (OF POTATOES):
(Inventory of culinary heritage) Pancakes with mashed potatoes. Composed of mashed potatoes relaxed with milk, lightly linked to flour, fresh cream, butter and eggs are added and cooked in the pan.
YORKESE POTATOES
YVETTE (POTATO):
(ref nec) Cut into an egg shape and treat like stuffed apples.
POMPADOUR:
(Favre) Pompadour (Petits fours à la). -Formula 4,334. - Prepare and cook a melting sponge cake dough; stuff it with a praline cream; glaze it on it, in zigzags, with mocha and strawberry. Cut once dry.
PUMP:
(molecular kitchen) Pumps such as those in aquariums have been proposed to make foams.
OIL PUMP:
(THLFi) Flattened ball with several slits starting from the center, based on olive oil bread dough. Made in all the bakeries of Provence, we found the oil pump every day that preceded the big supper. In Provence, the oil pump is found in every home on the evening of the big Christmas dinner.
PUMP:
(The book of the butcher companion) Synonymous with inject.
PUNCIRE:
(TLFi) Shrub of the Rutaceae family, close to the lemon tree, used as a grasp holder for the latter and which often hybridizes with citrus.
NEW BRIDGE:
(Favre) Cupcake prepared in the following way: darken tartlet molds, previously buttered, with puff pastry; fill them with frangipane mixed with battery macaroons. Make a cross on it with two strips of leafing five millimeters wide. Cook them in a medium oven; glaze them white by taking them out of the oven and serve them warm.
POOLISH:
(Boulangerienet.fr) Growing baker's yeast on a mixture of flour and water, liquid and undergoing fermentation before introduction into the final dough.
POPLIN:
See "popelin".
POPOTE:
(CNRTL) Cuisine, simple food cooked by yourself.
PORMONAISE:
(Dictionary of Eric Glatre's Meat. Said. BPI) Pormonaise (or pormonière) is a charcuterie originally from Savoy. It is a sausage made with lean pork, spinach, chard, leeks and various herbs. It is often confused with the pormonier sausage (or pormon), which is made from cabbage, even if professionals claim that the pormonaise contains cabbage.
(IPCF) Charcuterie from Savoie. It is a variety of green sausage with herbs that is also found in a vast region extending from Auvergne to Switzerland. It is a cooking sausage in which all the pieces of meat that could not be kept dried (heart, kidneys, throat, rinds, and especially the lung that gave it its name) were put, spinach, chard and leeks and various herbs or carrots, kohlrabis
PORK:
(TLFi) Domestic animal, of the Suid family, raised mainly for its flesh, with a stocky body with abundant fatty tissue, with short limbs, whose head, with very small eyes and large pointed and sometimes drooping ears, ends with a groin.
The pig, whose scientific name is Sus scrofa domesticus (literally a "domestic boar"), is a subspecies of the wild boar (Sus scrofa). Although it was long affiliated with the boar because of their resemblance, the pig does not descend from it but from the wild pig. Indeed, according to paleo-zoologists, there has been a separation from Prehistory between the ancestors of wild boar and those of domestic pork. It is an omnivorous domestic mammal of the family of pigs, or suids. Called pork (from the Latin porcus) or pig or domestic pig, it has remained close to the wild boar with which it can cross.
The male is called "verrat", the adult female is the sow (coche), the young female raised for reproduction is a hatch, the young pig (before weaning) is called piglet, piglet, goret (or suckling pig on the plate), the young weaned pig is called nourrain (or infant) or runner. He became the commensal of man, living on his waste and residues, hence the label of impurity attached to pork by several religions.
PORMONIER:
(IPCF) Fresh sausage composed of offal, pork and greens. Oblong in shape 15 to 20 cm long and 5 cm in diameter. the color is not uniform with brown, gray green and pink shades. The grain is quite large. Composition: spinach, chard leaves, heart 30%, liver 20%, boneless pork head, rods, salt, pepper, nutmeg and sometimes garlic, white wine and onion.
PORRATA:
(ref nec) Olli (see this term) of leek (Italy).
PORRIDGE:
(TLFi) Hot oatmeal porridge, added milk and sugar, commonly served for breakfast in British countries.
PORTECHAPE:
(Littré, Larousse) Ordinance of 1388 on the organization of the king's house. We see at the pantry, officers called these rack-slays. One of their duties was to buy the wheat necessary for the king's consumption.
Title that the master cooks of the city of Paris once took in their letters.
TRANSPLANT HOLDER:
(Civa) Graft holder, d'r Zweigànsàtz, d' Ùnterlàj: The vine is grafted to resist phylloxera: the graft holder must be adapted to the soil and graft (the grape variety).
PORTUGUESE (A LA):
(P. F. La Varenne) Portuguese eggs: yolk, sugar syrup, orange blossom water, cooked, rib-shaped, with cinnamon, candied lemon peel, nompareille (kind of carnation).
(H. This, Gastronomic News) The name "Portuguese" results from the presence, as the case may be, of Madeira wine, rice or the various parts (flower water, zest, juice) of citrus fruits.
POSHOTE, POSHOTE
(Anne Cobbett, The English Housekeeper) British hot drink made from curdled milk with wine or beer, often spicy. In the 16th century, the drink evolved into a confectionery based on cream, sugar and citrus fruits.
BAR POST:
(ref nec) Stainless steel element including the essential elements for an optimal and streamlined configuration. It allows a complete and exhaustive implementation for the entire duration of a service; professional, efficient, fast and efficient bar service. Combines work comfort and profitability.
POT:
(ISO) Wide-opening glass container.
(Dic Ac fr) Container, usually cylindrical in shape, intended for various uses.
(ref nec) Bottle with a capacity of 0.5 L.
POT OF OIL:
(TLFi) Large table container, a kind of soup bowl in which the oille was served.
The main pieces of goldsmith's tableware are terrines, always oval, while pot-à-oille still have a circular shape (Grandjean, Orfèvr. 19th, 1962, p.50).
POT-AU-FEU:
Lent said that it is "the soul of households" (Volume 1, The Art of French cuisine in the 19th century).
(TLFi) Hot food composed of meat and vegetables boiled in a pot.
LYONNAIS POT
(ref nec) Bottle with a capacity of 46 cL, specific to Lyon, created in 1843 and linked to the history of gastronomy (see also the Lyonnaise girl).
POTJEVLESCH:
(IPCF) Specialty of Flanders very common since the 19th century. Terrine composed of a mixture of chicken, chicken, veal, pork and rabbit. Only the rabbit is systematically present in all recipes. The proportions vary from the ingredients. Addition of salt, pepper, spices, onions, cloves, juniper berry, thyme, bay leaf, colored vinegar, white wine. Veal bone jelly.
POTPOURRI:
(P. F. La Varenne) we lard (poultry, rabbit) with large bacon, we sauté with bacon, then broth, white wine, herbs, salt, pepper. Mushrooms, flour, juice or coulis, artichokes, andouillettes, sweetbreads, oysters, juice, lemon.
SOUP:
(Brillat-Savarin) Vegetables or roots are added to the broth to enhance its taste, and bread or pasta to make it more nutritious: this is called a soup
(TLFi) More or less liquid preparation of boiled food (vegetables, meat, etc.), in pieces or paste, which is usually served hot, with or without pasta, at the beginning of dinner.
In 1856, Urbain Dubois and Emile Bernard (La cuisine classique) named "consumed" light soups, and "related soups" creams and purees.
AMBASSADOR SOUP:
(Culinary guide) 3 and a half liters of fresh pea puree to the point of consistency, finished with a sorrel and lettuce chiffonade (250 grams in total), butter fondue, and 2 deciliters of poached rice. Plush.
CLEAR SOUP:
(CNRTL) The so-called clear (or consumed) soups are liquid, while the so-called bound soups are more or less thick.
Light soups include a consommé, added with a light garnish whose composition is determined by the name of the soup. The elements of these fillings are most often: a royal, or based on vegetable puree, poultry or shellfish detailed in various forms; fine julienne of vegetables, poultry fillets or shellfish; dumplings of varying sizes; small profiteroles; devils; various pasta.
CRECY SOUP:
(J. Favre) Carrot soup.
DUBARRY SOUP:
(Favre) "Choux cauliflower cream soup. Formerly called to the Dubarry. - Cook cauliflowers in salted water and pass them through a sieve; add the puree in the white soup stock according to formula 4,405; bring to a boil again, pass through a sift, tie it with cream or milk, fine butter and egg yolks."
WOOD LEG SOUP:
(La Chapelle) Soup obtained by long cooking of shank and slice of beef, chicken, partridge and many vegetables (celery, carrots, onions, turnips). He was served, with the shank bone over the whole.
SNOW SOUP:
(Massialot) milk, salt, sugar, fried egg whites, sweet.
PARMENTIER SOUP:
(ref nec) Broth where mashed potatoes and fried croutons were added.
SPRING SOUP:
(TLFi) Consumed to which a vegetable salad was added.
SAINT-GERMAIN SOUP:
(Favre) Cook green peas in a saucepan with fresh lettuce, leek white, chervil and tarragon; all seasoned with a mirepoix appliance composed of carrots, onions, crushed peppercorns, lean bacon or ham, cloves and sauté in the pan.
HEALTH SOUP:
(La Varenne) Is made of capons, stewed with broth, cooked with herbs.
POTASSIUM:
(ref nec) One of the chemical elements whose ion is found in food and drink.
LORRAINE POT:
(ref nec) The "potaye" is a traditional dish cooked in Lorraine around cabbage and pork. There is smoked bacon, palette, smoked Lorraine sausages and onions, carrots, beans and often white beans. This preparation is simmered and served in two stages: first the soup with slices of toast, then the vegetables accompanied by the various meats.
BOILING POT:
(CNRTL) Ordinary household kitchen. (Family: popote)
Ordinary household kitchen. (Family: popote) POTIN:
(V. La Chapelle) Salty or sweet preparation obtained with flour or breadcrumbs, milk or cream, eggs, spices (nutmeg, cinnamon), sugar, orange blossom water; cooked in boiling water, in a cloth, or in the oven.
INCH-FOOT (or THUMB):
(TLFi) Pollicipes pollicipes species. Marine cirriped crustacean with a fleshy and short peduncle, which lives fixed to the rocks, as big as a finger, flexible, covered with a blackish parchment skin or end of which there is a shell formed by 5 articulated pieces. Through the opening of the shell come out the legs whose continuous beating renews the water that bathes the gills. It is between 3 and 15 cm long.
POUDDING:
(CNRTL) Entremets made from breadcrumbs, flour, eggs, beef marrow and currants, often scented with brandewood, traditionally served at Christmas in Great Britain.
Any soft preparation where flour enters, cooked in water or steam, typical of English cuisine.
CHICKEN:
(CNRTL) Young hen fattened intensively for food consumption; in particular, castrated hen to be quickly fattened.
HALF-MOURNING CHICKEN:
(ref nec) Truffled chicken cooked in broth or steamed, served with a supreme sauce. It is the truffle strips and the whiteness of the supreme sauce that characterizes the denomination of half-mourning.
CHICKEN:
(TLFi) Poultry (of the Gallinacé family), female rooster, raised for its eggs and meat.
The word "hen" is also used to name the female of various species of birds: water hen, brahma hen, pheasant hen, guinea fowl (former name of the turkey) woodhen, woodhen, owl hen, African hen, Barbary hen, Guinea hen, Numidia hen, Pharaoh hen (guinea fowl), water hen (swander the size of a pigeon also called hen), sultana hen (also called porphyrion).
POTTY CHICKEN:
(TLFi) for
CHICKEN:
(TLFi) Young of the hen and rooster, male or female, between the moment when it loses its down to the feathers, and the moment of its sexual maturity.
CHICKEN:
(TLFi) Young hen.
POUPELIN (or POUPELAIN):
(F. La Varenne) Water and butter, cinnamon, boil, throw flour, dry, cool, break eggs, lemon peel, baked.
Lemon peel-scented cake, baked and soaked hot in melted butter.
The little pupelins (Hervé This)
If we are right to rejoice in the greed at work in Alexandre Dumas' Dictionary of Cuisine, let's be wary of it anyway, from a technical point of view, because it is literature. In "poupelins", there is the indication that it would be an old pastry shop. Later, Edmond Rostand mentioned the popelins in his Cyrano de Bergerac, and the computerized Trésor de la langue française indicates "Cake scented with lemon peel, baked and soaked hot in melted butter. ".
But nothing beats consulting old authors... such as Nicolas de Bonnefons who gives a recipe for "Petits choux & poupelins":
"They are made with eggs from which you will remove half of the whites, pure wheat flower, soft cheese & salt at discretion; you will hold the soft dough from which you will form small balls & you will put them in the oven.
The poupelins are made in the same way & pull very flat; they are put in the oven on buttered paper; being cooked, we cut them in half & we dip them in well-clarified melted butter, giving them as much as they can drink; then we powder them with sugar & we put them back in the oven to dry them; by pulling them we drip pink water & we join them, powdering them again on top then we serve them promptly while they are in their great heat, because they would soften by too much if they were warmed up.
You can make small ones by cutting the little cabbages in half & putting them in a dish on the stove with good fresh butter; when they are well soaked, we powder them & drip pink water or other scent water. "
And I recommend these recipes: it's a pure delight!
Also note a definition of Joseph Favre, whose Universal Dictionary of Cooking, is not free of errors:
Old pastry, whose device is a choux pastry, which can be cooked in a plain mold, but as three quarters of this dough are poured out of the mold during cooking, there is only one croustade that can be garnished with any device: Chantilly cream, fruit puree, mousse or ice cream.
I only recall this absolutely primitive pastry and whose prodigality in its making does not have its reason for being.
DOLL (POULPET, POLPETON)
(Hervé This, Gastronomic News)
A doll? We see modern recipes, but are they properly named? General dictionaries - which must be wary, because they are most often very insufficient from a culinary point of view - say that the word comes from the old French "poupette", which would have designated a porridge. However, Emile Littré, who is not much more fair from this point of view, says that it is rather a stew composed of minced meat, covered with slices of veal. And he quotes the Dictionary of the Academy of 1718... but this dictionary, too, is subject to caution. Let's look at the old texts instead.
At Nicolas de Bonnefons, cook of Louis XIV, I find this text: "From the same minced meat, we also make a kind of pate called POURPETON, all similar to the béatilles pie, reserved that the mince is paitrit with broken eggs & stands in a terrine, instead of the dough being put in the tourtière, then having put all your béatilles in it, we cover it with the same mince, closing it, like a pate & luy making a hole for the vent, with the juice of the leg. It will often be taken out of the oven to drain the fat from inside the terrine so that it takes on a snid color. When it is well cooked & we want to set it up, we will plug the chimney with dough, then we will turn it into a dish. We will open it on top, as well as a venison pate & the lid will be cut into strips to garnish the edge of the dish, removing the slices of bacon from the top of the beatilles to make them see uncovered. "
In short, it's very different from these dolls from our dictionaries! But is it a particularity, or is it shared? In 1656, Pierre de Lune gave exactly the same recipe as Bonnefons, a sign that the pourpeton was the same for everyone.
And a century later, I find at François Marin, in the Dons de Comus, a "veal poup", whose recipe is as follows:
"Chop two pounds of veal rouelle with beef fat, a piece of bacon, parsley, chives, shallots, salt, pepper & basil powder, a coal bread crumbs, stewed & dried in the cream, all chopped. Run a doll's hack of bacon bards. Put one inch thick of your stuffing, & as much stew as you want. Cover with stuffing & brown with a beaten egg. Bake in a low heat. When it is cooked, turn over & degrease. Make a hole in the middle. Pour in the veal blond, the juice of a lemon. Serve hot. We make strong poultry dolls, game & others. The whole difference comes only from the meat you put in it. You must always use the same godiveau, & train the same. "
Appears here the "pupetonnière", whose 1763 book entitled La cuisinière bourgeoise indicates that it is a kind of daubière or copper country oven, whose lid can receive embers, a "tinned copper vessel, made in the shape of a hat butt, where there is a lid with a rim to put fire on it". Moreover, I also find that it is a pot with a rim lid, on which you can place hot coals. This vase was so named because the "opulpeton" was cooked there. "
ROT:
(TLFi) Decomposition of an organic body, under the action of biological factors (fungi, bacteria) completely modifying its appearance, its composition.
GRAY ROT:
(Civa) Gray rot, 's gröja Füla: Gray rot is a cryptogamous disease due to the fungus Botrytis cinerea, which attacks grapes. It grows mainly in wet years on berries damaged by hail or parasitic attacks. When the end of the season is favorable, Botrytis cinerea can grow on ripe and healthy grapes to form noble rot.
NOBLE ROT
(TLFi) Light and incomplete attack by a fungus, in dry years, of certain hard-skinned grape varieties, which causes an increase in sugar concentration.
(Civa) Noble rot, moschtfül, edelfül: Noble rot is caused by Botrytis cinerea, which attacks the grape when ripe. Noble rot develops in the misty late seasons in the morning and sunny in the afternoon. The effect of the mushroom on the grape causes the concentration of the juice, as well as a complexity of the aromas. Botrytis cinerea makes it possible to produce soft wines, the Late Harvest, or liqueur, the Selections of Noble Grains.
PUSH:
(The book of the companion butcher-caterer) Operation which consists of putting sausage pasta, cooked and dry sausages under a gut. This work is done by means of pushers.
PUSHES:
(TLFi) Fermentation of the dough that rises.
(Dic Ac fr) New jet, branch or new leaf produced by trees, shrubs, plants or vegetables at certain stages of their development, especially in spring.
(Dic ac) Alteration of the wine that makes it cloudy.
COFFEE PUSHER:
(CNRTL) Alcohol that we take after coffee.
PUSHES TO CRIME:
(Dic Ac fr) Strong alcohol, red wine of very poor quality.
THORn GROWTH:
(ref nec) Aperitif titrating about 15% by volume of alcohol, traditionally composed of red wine, occasionally rosé or white wine, sugar, fruit or neutral alcohol, and Prunus spinosa plum shoots.
FOOT PUSHER:
(Dic ac fr) Vulgar name of a kind of multivalve shell, otherwise named Anative, because it was long believed that ducks could be born.
PUSH:
(ref nec) Ferment and inflate (called a bakery or pastry preparation).
(The book of the butcher-caterer companion) Form charcuterie products under a boade with a pusher.
NONETTE PUSHER:
(ref nec) Round (or square) pusher of different diameters, in stainless steel, which facilitates the demolding of the entremets molded in individual circles.
MEAT PUSHER, SAUSAGES:
(ref nec) Device for pushing a mince in a casing, in order to prepare sausages.
MULET POUTARGUE (see BOUTARGUE):
(Dic ac fr) Provencal culinary preparation based on dried mullet eggs, then pressed and molded.
PUTIN:
(ref nec) Alvin of sardine which macerated in salt is used to make the pissalat.
(CNRTL) Poutine (poutina in Nice) is the vernacular name used in the Nice region, to designate fish alevins, especially Sardina pilchardus and Engraulidae encrasicolus.
In 1810, Antoine Risso identified a fish fish, caught in the waters of Nice, as that of Aphia minuta and gave it the name "nonnat".
Poutine or nonnat is also not the only format of sardines or anchovies fished, consumed and sold on the maritime coast. In 1947, the first bilingual French-Nice lexicon1 translated the different stages of sardine growth since its birth; Putina, rafaneta, pataieta, palaia and sardina.
POUYTROLLE
(IPCF) Pork stomach stuffed with vegetables and meat. Sewn at the ends. Measures 30 to 40 cm and 10 cm wide. The mixture of pork breast and loin of vegetables, chard, spinach and onions.
PRAIRE:
(CNRTL) Lamellibranch mollusc of the genus Venus, edible, widespread on Mediterranean and ocean coasts.
PRALINE:
(Dic ac fr) Preparation based on almonds or hazelnuts caramelized and then ground, which is used to stuff candies, chocolates or allows to flavor cakes.
Also called Brazilian or praline grain. Praline is very frequently used in pastries, to stuff or coat cakes and in confectionery for making sweets.
PRALINE:
(Dic ac fr) Almond fried in a colored and flavored sugar syrup.
(ref nec) Candy made of an almond chilled in sugar, which, when cooled several times, forms a hardened and irregular caramel coating that can be scented or colored in commercial preparations.
Pralines are made like dragees, but with cylindrical turbines whose rotation is frequently interrupted during work: it is the irregularity in the movement that produces the thickness irregularities in the sugar layer.
PRALINE:
(ref nec) Mass consisting of caramelized sugar and finely ground almonds or hazelnuts.
PRALINE:
(CNRTL)
A- Brown almonds in sugar to prepare pralines.
B- Sorn an ingredient in sugar like pralines.
AMANDINE PRALINIERE:
(IPCF) Device that allows you to make almonds, hazelnuts, walnuts or caramelized dried fruits, gianduja and chocolate turning and specialties such as pralines.
PRE-COOKED:
(CNRTL) Cook a meat that must later undergo another operation.
(ref nec) Action of starting a cooking course for a moment (pie crust, or quiche). Another term used is "white cooking". Action of starting cooking without giving coloring (Pont Neuf apples, for example).
PRE-COOKED:
(Dic ac fr) Cooked in advance. This is mainly said of a food that was partially cooked before it was put on sale.
PRE-SHAPING:
Slightly elongated shaping of a dough. This method is used in the making of chopsticks.
TAKE (the order):
(ref nec) Write down on a voucher the dishes and drinks desired by customers.
TAKE THE SALT:
(ref nec) In charcuterie, expression that means to salt a meat, which is extracted from water by osmosis; salt can enter some meats).
PREPARATION FOR:
(Code of use) "Preparations for..." are flours or flour mixtures to which other ingredients have been added (e.g. seeds, dried fruits, fats and/or sweeteners, etc.) and/or authorized additives and technological auxiliaries. They are used for the preparation of special breads, pastry, biscuit or pastry products, and are marketed to facilitate the work of professionals (by reducing the
number of products stored, weighings...).
PRESENTED TO THE TORCH:
(Inventory of the culinary heritage of France) Pauillac lamb carcass presented "at the torch", which consists of wrapping it in its peritoneum.
PRESSING:
(Dic ac fr) Phase of the manufacture of pressed cheeses, which consists of placing the curd under a press to speed up draining.
(Civa) In winemaking: The pressure is exerted on the grapes by a membrane inflated with air. The juice extracted by a pneumatic press is clearer, because it is less stirred than in a mechanical press. A pressing cycle lasts from 6 to 8 hours by exerting low pressures, progressively.
IN A HURRY
(ref nec) Cheese whose whey has been removed by a mechanical pressing process rather than naturally.
CITRUS PRESS:
(CNRTL) Manual or electric device for squeezing citrus fruits to extract the juice. The oldest patent for citrus press was filed in the United States, by Lewis S. Chichester, July 3, 1860. This cast iron model includes two clamps, the upper clamp serving as a press while the lower clamp, equipped with a circular receptacle surmounted by a dome, holds the juice.
CITRUS PRESS:
(Dic ac fr) Utensil used to express the juice of lemons, oranges or other citrus fruits (there is also a citrus juicer).
GARLIC PRESS:
(Dic ac fr) Kitchen utensil consisting of two articulated branches, one of which is equipped with a pusher and the other contains a small tank pierced with holes, in which the garlic cloves are placed to crush them.
COOKIE PRESS:
(ref nec) Cylindrical device equipped with a push-by trigger and different sockets that allow various shapes. This device facilitates the work of poaching cookies, churros, etc. This device replaces the traditional pastry bag.
DUCK PRESS:
(ref nec) Utensil that allows the pressing of the duck carcass so that the blood, juice and bone marrow can be expressed, essential to develop the Rouen duck sauce.
LEMON JUICER:
(ref nec) Manual or electric tool to express the juice of lemons. The first appearance of lemon or citrus presses dates from the 18th century, in Turkey, in the city of KÜtahaya. Its use is intended for the preparation of a traditional lemon-based drink called "sharbat".
JUICERS:
Device, manual or automatic, intended to squeeze fruit to extract the juice.
PUREE PRESS:
(CNRTL) Household appliance intended to crush vegetables and in particular potatoes to puree them.
PRESS HEAD:
(ref nec) Alsace specialty. It is now presented in parallelepiped form, in plastic or metal mold. At the cut, we see cubes of pink meat of 1 to 2 centimeters, amalgamated with a strong jelly. The presence of bard is unusual. It is composed of a head (except for the brain), ham, tongue, heart and ring. The ears are usually eliminated because of cartilage.
PRESSURING
(TLFi) Operation consisting of extracting as much grape juice as possible using various devices called presses. In some cases, the winemaker will avoid crushing the seeds and rafles in order to avoid obtaining a wine that is too tannic after fermentation.
(Civa) Pressing, 's Trotta: Mechanical operation that consists of exerting a delicate pressure on the grape berries to extract the juice (must). This is a crucial phase of winemaking. Good pressing must avoid the crushing of the harvest, to preserve the fineness of the wines.
REED:
(TLFi) Enzyme used to accelerate milk clotting.
PRIESTLEY:
Preparation similar to custard, but where the eggs are replaced by a ground animal tissue (invention H. This).
PRIMATE:
Bottle with a capacity of 27 L.
FIRST:
(TLFi) Early season or pre-season product.
PRIMEUR (wine from):
(TLFi) Wine of the year that undergoes a very short vinification of a few days and which must be consumed in the months following bottling.
Term applied to certain wines only with a geographical indication (A.O.C., I.G.P Vins de Pays) A.O.C have the right to leave the cellars, on the third Thursday of November, with mention of the vintage. As of the following January 31, they can no longer benefit from this term. I.G.P Vins de Pays can leave the cellars on the third Thursday of October, with the mandatory "primeur" mention and the date of elaboration.
PRINCE:
(TLFi) Is a customer who does not look at the expense and who is generous with the staff.
PRINCESS (A LA):
(La Varenne) Princess soup: poultry bone broths, bread, minced poultry, mushrooms, rooster crests, onions, pistachios, lemon
In lean: puree, cook fish with egg yolks, bouquet, bread, mushroom juice, lemon.
TAKE:
(TLFi) Synonymous with pinch.
PRISUTTU:
(The books of Cucina Corsa/CNDP of Corsica) Charcuterie Corse. Prisuttu (also written prizuttu) is the name in Corsican for a raw, salted, dried and matured ham in Corsica from a local breed pig raised in Corsica. History: This salting, whose fame has gone beyond the borders of the island for generations, owes its qualities to a pig herd that traditionally lives in semi-freedom feeding on acorns and chestnuts. Only pigs reserved for family consumption (one by two) remained in the soue, the rest of the band living in the nearby forests.
PROCOPE (François):
(Favre) Famous Sicilian glacier, born in Palermo; introduced ice cream in Paris in 1660. He opened a cafe opposite, the Comédie Française, which was at that time on rue Mazarine, and then settled in 1689 rue des Fossés Saint-Germain, which is rue de l'Ancienne-Comédie
PROFITEROLE:
(TLFi) Small cabbage or bun stuffed with salt, game filling, etc.
Depending on the use, it is topped with pastry cream or whipped cream, or vanilla ice cream and topped with a hot chocolate coulis.
PROFITEROLE FOR SOUP:
(ref nec) Made of ordinary cabbage dough and often filled with a puree. Originally this filling was only ordinary bread balls.
PROMPT-BUDDING
(TLFi) Bud developing, near the sleeping eye, from the year of formation and giving birth to a secondary branch.
The twigs from prompt buds, or anticipated buds, are called between hearts. They can be fruitful and usually only produce grappillons.
PRODUCER:
(Mr. Ribereau Gayon) This is the person who will produce the wine. He can be a winemaker but not systematically. He can also be a trader and in which case he buys the grapes to produce wine.
PRODUCT:
(H. This) By definition, a product is what has been produced. For the culinary activity (ditto for pastry, bakery, charcuterie, butchery...), the "product" is the product of the work done: the dish, the dessert, the bread, the charcuterie, the matured meat and detailed...
The ingredients of these trades are therefore not the products of these trades, and they should not be named so, since they are only the products of agriculture and livestock. These are ingredients.
As such, it is wrong to speak of "beautiful products" to designate good quality foods.
And, obviously, there are no natural "products" in the food professions.
DAIRY PRODUCTS:
(ref: The definitions for dairy products are contained in Regulation (EC) "Single CMO" No. 1234/2007, Annex XII.) "Dairy products" mean products derived exclusively from milk, it being understood that substances necessary for their manufacture may be added, provided that these substances are not used to replace, in whole or in part, any of the constituents of milk.
The following names are reserved only for dairy products: whey, cream, butter, buttermilk, butteroil, casein, anhydrous milk fat (MGLA), cheese, yogurt (or yogurt), kefir, kumis, viili/fil, smetana and wir.
DEPTH:
It will be observed that the definition given by Mr. Ribereau Gayon ("Says wines with layers of flavor and concentration that give a real impression of depth in the mouth" is not clear: what are "layers of flavor" and "layers of concentration"?).
PROTEINS:
(H. This) Compounds whose molecules are linear chains of amino acid residues.
At the beginning of organic chemistry, they were called "albumins". They were first discovered in animal tissues, then in plant tissues.
Today the word "albumin" is only used to refer to a category of small globular proteins (serum albumin, for example, in the blood of mammals).
Note that, for these questions of definition of chemical terms, the immediate REFLEXE must be to consult the Gold Book of the International Union of Chemistry and Chemistry Applications, i.e. IUPAC, in English: https://goldbook.iupac.org/terms/view/P04898. For proteins, we find:
Naturally occurring and synthetic polypeptides having molecular weights greater than about 10000 (the limit is not precise).
See also:
Peptides
Source:
PAC, 1995, 67, 1307. (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)) on page 1361 [Terms] [Paper]
See also:
White Book, 2nd ed., p. 48 [Terms] [Book]
So it is clear: these are "natural" compounds, so first of all, if we synthesized these same molecules, we would not obtain "proteins", but "polypeptides".
PROTEINS:
(TLFi) The term refers to amino acids, peptides, polypeptides and proteins.
PROVENCAL (A LA)
(F. Marin, Les dons de Comus) Provencal artichokes are blanched, then cooked in a mixture of oil, consommé, parsley, with salt, pepper, lemon juice.
(H. This, Gastronomic News) For artichokes, cooking with fat and bottom.
PLUM
(CNRTL) Sealy dust covering parts of certain plants (fruits, leaves, hat and mushroom strips in particular).
PLUM:
(CNRTL)
Fruit of the plum tree, Prunus domestica 'Fellenberg'
Brandy obtained from this fruit; glass of brandy of this fruit.
PUPLE:
(Dic Ac Fr) Small wild plum, round and blackish blue, fruit of the plum tree. Liqueur or brandy made with this fruit.
PRUNE:
(CNRTL) Plum dried according to a natural and artisanal method (in the sun and in the oven, on clays) or in an industrial way, most often from the plum tree variety, elongated in shape and an almost black purple brown.
(French-speaking Switzerland, Franche-Comté) Plum, more particularly quetsche.
MR. PLUMS:
(Wikipedia) Kind of round plum, of a beautiful purple.
PSAUTIER:
(Meat products, Educagri Editions 2001) In butchery, offal is called offal formed by the ruminants' leaf.
P.S.E. (pale, soft, exudative)
(ref nec) Pink, dough red meat, with a soft, exudative consistency and an abnormally low pH.
PUDDING DIPLOMATE or PUDDING DIPLOMATE (or "à la Diplomate)
(ref nec) Diplomatic pudding, or diplomatic pudding, is a dessert composed of layers of brioche, garnished with raisins or candied fruit and topped with cream. At Talleyrand's request, the cook Marie-Antoine Carême created this cake on the occasion of the Congress of Vienna in 1815, bringing together the diplomatic representatives of the great European powers. It was inspired by the pudding cabinet, very common in Europe at that time (sweet or savory pudding from the United Kingdom), and designed a version based on crumbled brioche embellished with an overturned cream, candied fruit and all watered with kirsch, baptized "à la diplomat", then cooked in a water in the oven.
It was served cold, unlike the pudding cabinet. This cake was called "hot diplomatic pudding". The sponge cake can be replaced by broken spoon cookies.
POWERFUL:
(M. Ribereau Gayon) Refers to a wine that is both full, generous in the mouth, full-bodied and with a rich bouquet.
WELL:
(TLFi) Empty left by meats set up in a crown, intended to receive a stew, coulis or other garnish.
Hollow that is formed in the flour to be able to dilute it, knead it and mix the yeast.
(ref nec) Synonym of fountain. Hollow that is made in the center of a pile of flour to place a liquid.
WELL OF LOVE:
(TLFi) Small round well-shaped pastry made of puff pastry, garnished with gooseberry jelly or, nowadays, pastry cream. A recipe was presented by Vincent La Chapelle in 1735 in his Modern Cuisine.
PULENDA:
(ref nec) Preparation of Corsican origin based on chestnut flour, water and salt. It is in the form of a brown ball or soft cake.
PULP:
(TLFi) Soft, spongy fabric, rich in juices, which constitutes most of the fleshy fruits.
SPRAY:
(TLFi) Reduce a solid or liquid material to very fine particles, powder or drizzle.
PURE:
(Ribereau Gayon) Wine whose fruit is fully expressed.
PUMPERNICKEL:
(ref nec) Bread is rye of German origin. Prepared from rye flour or rye grains or both. It is very dark in color.
The original recipe contains only water and rye, whether in grain or flour. In this case, it is wholemeal flour. The black or dark brown color of the German version is obtained by glycation reactions that occur, for this bread, during a cooking of 16 to 24 hours at a temperature of around 120 °C. These reactions give the bread a smell of dark chocolate and coffee, a characteristic popular with consumers of pumpernickel.
Pumpernickel is not to be confused with Brittany black bread.
PUNCH:
(ref nec) Soak a sponge cake, a cookie, a baba with a syrup.
PUREE:
(CNRTL) Dishes based on vegetables (sometimes fruits) cooked, crushed and/or passed.
Depending on their final use, the purees become more or less thick. Those to be served as vegetables, or as garnishes, are kept quite constant; those to be served as soup are held a little lighter. Since some vegetables are too watery to provide a sufficiently thick puree, they should be added to a complementary binding element; most often another more starchy vegetable, a cereal or a thick sauce. Various meat and fish purees are often added with a brown or white sauce, depending on the nature of the puree, which is greatly reduced.
ARGENTEUIL PUREE
Pretentious term because it is useless: it is simply a white asparagus puree (Kitchen directory).
PUREE CONDÉ
(Viard, 1806) Puree of red beans, carrots, onions, cloves.
(H.This) We will therefore avoid the Gringoire and Saulnier formula, which is very insufficient, since it only mentions red beans.
PUREE CONTI or CONTY:
(Gringoire and Saulnier) Lentil puree.
CRECY PUREE
(Viard, 1806) Carrot puree, turnips, onions, celery, leek, butter, sugar and broth. We will therefore forget the formula of Gringoire and Saulnier who, under this usurped name, a mixed carrot and rice puree.
BARRY PUREE
(Gringoire and Saulnier) Cauliflower puree.
ESAÜ PUREE:
(Gringoire and Saulnier) Lentil puree.
FAVORITE PUREE:
(ref nec) Green bean puree.
BRAKE PUREE:
(ref nec) Rap puree.
MUSARD PUREE:
(ref nec) Flageolets puree.
PALESTINE PUREE:
(ref nec) Jerusalem artichoke and potato puree.
PARMENTIER PUREE:
(ref nec) Mashed potatoes.
ENGLISH MASHED POTATOES:
MASHED POTATOES WITH GRATIN:
PUREE RACHEL:
(ref nec) Artichoke puree.
SAINT GERMAIN PUREE:
(ref nec) Pea puree and split peas.
SAXON PUREE:
(ref nec) Puree of turnips, potatoes and mixed onions.
SOUBISE PUREE
Onion puree.
VICHY PUREE
(Gringoire and Saulnier) Carrot puree.
PUTTONYOS:
(ref nec) 25-liter hood used in northeastern Hungary, in the Tokaji-Hegyalja region, which produces Tokay wines. Putton is a unit of measurement used in Hungary for the elaboration of Tokaj or Tokay, which indicates its richness in sugar.
The number before the mention puttonyos indicates, on the bottle, the number of putton added to the 136-liter barrel of dry furmint must.
The peculiarity of Tokay wines is their harvest in baskets called puttonyos, where the grapes with noble rot form a thick and sweet dough called aszu. The higher the number of puttonyos, the sweeter and sweeter the tokay. Rarely the number of puttonyos is greater than six, except for aszu eszencia, where the liquor reaches a high level thanks to the addition of 8 puttonyos giving the wine strong softness and sweetness.
PZ:
(Classification of the Molino Spadoni brand.)
Example:
PZ1 type flour: 00 - fast rising time: 2/4 H - W:170
PZ2 flour type: 00 - short rising time: 4/6 H - W:200
PZ3 flour type: 00 - average rising time: 8/10 H - w 280
PZ8 flour type: 00 - very long rising time: 24 H - W 360
