Parred: meaning, definitions and examples
๐
parred
[ pรฆr ]
cooking technique
Parred refers to food, typically fruits or vegetables, that has been peeled or trimmed to remove the outer skin or unnecessary parts. This technique is used to enhance the appearance and taste of the food, making it more palatable. Itโs commonly applied in dishes where the texture and presentation of the ingredients are essential. Chefs often par away skins to present the vibrant colors and textures of the food.
Synonyms
Examples of usage
- She parred the apples before making the pie.
- He learned to par vegetables to prepare for the salad.
- The chef prefers parring the tomatoes for the sauce.
Translations
Translations of the word "parred" in other languages:
๐ต๐น aparado
๐ฎ๐ณ เคเคเคจเคพ
๐ฉ๐ช abgeschnitten
๐ฎ๐ฉ dipangkas
๐บ๐ฆ ะพะฑััะทะฐะฝะธะน
๐ต๐ฑ przyciฤty
๐ฏ๐ต ๅใๅใใใ
๐ซ๐ท parรฉ
๐ช๐ธ recortado
๐น๐ท kesilmiล
๐ฐ๐ท ์๋ฆฐ
๐ธ๐ฆ ู ูุทูุน
๐จ๐ฟ ostลรญhanรฝ
๐ธ๐ฐ strihanรฝ
๐จ๐ณ ๅๅ็
๐ธ๐ฎ odrezan
๐ฎ๐ธ klipptur
๐ฐ๐ฟ าััาัะปาะฐะฝ
๐ฌ๐ช แแแแญแ แแแ
๐ฆ๐ฟ kษsilmiล
๐ฒ๐ฝ recortado
Etymology
The word 'parred' derives from the Middle English term 'parren', which means to cut or trim. This term is rooted in the Old French word 'parer', meaning to adorn or to prepare. The evolution of the word reflects its use in culinary contexts, where removing the outer layer of fruits and vegetables makes them more appealing and creates a more refined presentation. Over time, the verb has evolved but retained its core meaning associated with trimming or removing the skin. Culinary practices have popularized the term, making it commonly recognized among chefs and home cooks alike. As food presentation became more important in cooking, the use of the word 'parred' and its derivatives increased, particularly in recipes and cooking tutorials.