cooking, then searing, 631–33, 633
cooking at high temperature, 630–31, 631
cooking at low temperature, 631, 631
cooking experiment, 627
cooking sous-vide, 629–30
flavor of, 626
loin end, about, 628
origin of name, 628
other names for, 626, 628
Oxtail Jus for, 636–37, 637
preparing sauce for, 633
Roast, Perfect, 635, 635
tenderness and flavor, 626
where it’s cut from, 626, 627–28
Probe thermometer, drawbacks of, 565
Prosciutto
Peas, and Arugula, Quick Creamy Pasta with, 713
Pine Nuts, and Garlic, Hot Buttered Peas with, 414
Proteases, for marinades, 328
Provolone cheese
flavor of, and best uses for, 720–21
Restaurant-Style Chopped Antipasti Salad, 840, 840–41
Prunes and Figs, Apricot-Glazed Roast Pork Tenderloin
with, 660, 662, 662
Pumpkin
Roasted, Soup, 222, 222
roasting, effect on flavor, 221, 221
Pumpkin Seed and Fig Vinaigrette, 799
Puttanesca: The Best Spaghetti for a Night In, 698, 698
nandana
(Nandana)
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