Glossary Terms com a letra P

Pamonha: what it is, how it is made with fresh corn, sweet and savory versions, cooking tips and how to serve it.

Parmesan cheese: what it is, traits, uses in pastas and gratins, swaps and buying tips.

Parsley: a fresh herb with mild flavor that finishes meats, pastas, broths and chimichurri.

Passion fruit: what it is, yellow and purple types, uses in mousses, juices and sauces, swaps and pulp tips.

Pavê: what it is, layers of cookies and cream, chocolate and fruit flavors, variations and assembly tips.

Peanut: what it is, how to roast and use it in paçoca, pé de moleque, pies and savory dishes. Tips and substitutions.

Pineapple: how to choose and cut it, uses in cakes, pavés and juices, and practical swaps.

Pork: what it is, cuts like loin, leg and ribs, kitchen uses and substitutions.

A portion is the amount served per person. See how to calculate for parties, lunch boxes and sales with no shortage or waste.

Potato: what it is, how to choose it, ways to roast, fry and boil it, and substitutions.

Pressure cooker: the steam-pressure pot that tenderizes beans, meats and cassava in a fraction of the time.

Protein: essential nutrient for muscles and tissues. Learn about sources, kitchen uses and substitutions.

Pumpkin: what it is, varieties, uses in soups, risottos and cakes, swaps and cutting tips.

Pão de queijo: what it is, tapioca starch and cheese in the dough, skillet and vegan versions, tips for soft rolls.