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Parsley

Pasta:

adding oil to cooking water for

boiling

Red Clam Sauce for

Swiss Chard with Garlic and Tomato

Tomato Sauce Rosie for

White Clam Sauce for

Pasteur, Louis

Peaches, grilling

Peach pits

Peanut oil

Pear Bourbon Apple Sauce

Pea Soup, Split

Penzys Spices

Peppercorns:

black, white, and green

storing and grinding

Peppers:

roasting see also Chiles

Peterson, James

pH scale

Physical reactions

Piccata, Chicken

Pickled:

Eggs

Ginger (Gari)

Pilaf

Pineapples, grilling

Pine nuts, toasting

Pizza stones

Plates, steaming with

Plunkett, Roy

Poaching

chicken

defined

determining doneness in

Eggs, Poached (recipe)

liquid for

Master Profile for

Pollan, Michael

Polyunsaturated fats

Ponzu sauce

Popcorn

Homemade Microwave (recipe)

microwave cooking and

rub for

Sautéed

Popcorn poppers, hot-air, toasting whole spices or pine nuts in

Pork:

Baby Back Ribs, No-Backyard

blueprint (cuts)

brining

Chip Chop

A Dip for Mr. Dennis for

Loin, Olive-Stuffed

Orange Brine for

Posole

ribs, bastes and

safety concerns and

shoulder

skeleton of

spareribs

Portobello Mushrooms, Pan-Seared

Posole

Potato(es):

Baked, Perfect (recipe)

baking

chips, in Chip Chop

french fries

hash browns, in Get Breakfast

Red Flannel Hash

Savory Savoy Wraps

Strips, Quick-Dip

Potato starch

Potholders

Pot roast

“Pot Roast,” Lamb

Pots and pans

aluminum

broiling pans

casseroles

clad

copper

double boilers

Dutch ovens

for eggs

electric fryers

electric skillets

fond and

fry pans

lids for

metals for

non-stick

for pasta

reactivity and

sauciers

sauté pans

for searing

sources for

stainless steel

stock pots

substituting see also Cast-iron cookware

Poultry:

Orange Brine for

safety concerns and see also Chicken; Duck; Turkey

Powders, as flavoring agents

Preheating oven

Pressure cooking

cheap-chili cook-off and

target food for

Probe thermometers

Pumpkin Seed Brittle

R

Racks:

cooling

for fried foods

wooden chopsticks as

Radiant energy

in desert

Ramen Radiator

Rancidity:

of butter

of polyunsaturated fats

Ranges. See Cook tops

Raw food movement

Reactivity

substitutions and

Reading list, selected

Recipes

adapting

equipment in

ingredient lists in

mise en place for

procedural text in

reading

“refrigerator roulette” party and

shortcomings of

thinking about vs. performing

times in

working with copies of

Red Clam Sauce

Red Flannel Hash

Red Onion Tomato Jam

“Refrigerator roulette” party

Refrigerators:

cooling leftovers before putting in

temperature control in

Research Chef’s Association

Resting meat

Rhapsody for Red (Meat)

Rib roast. See Standing rib roast

Ribs:

Baby Back, No-Backyard

bastes and

short

Short, Smoked and Braised

spareribs

Rice:

brown

Pilaf

Roasted dishes

Beet and Broccoli Slaw

Meatloaf

meats, Haste Makes Paste for

Pork Loin, Olive-Stuffed

Potato, Baked, Perfect

Standing Rib Roast, Dry-Aged

Tomatoes, Slow-Roast

Tomato Soup

Turkey

Turkey and Fig Breakfast Meatloaf

Roasting

appropriate foods for

baking vs.

chicken in terra-cotta pot

cooking times for

at different temperatures at different stages of cooking process

in grill

heat management in

making jus, sauce, or gravy and

Master Profile for

ovens for

resting after

shape of roast and

shortcomings of recipes for

Short Form guidelines for

thermal coasting and

Rock salt

Rockwell scale

Rolland, Jacques L.

Romaine, Grilled

Rombauer, Irma S.

RO (reverse osmosis) systems

Round

Roux

Rubs. See Spice rubs

Rumford, Count

Rumohr, Baron von

Rutabagas

S

Safety concerns

canned foods and

cooking and

cross contamination and

cutting boards and