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Cooking terms - Letter S



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Sand Dab
Sand Dab
   
   Saddle: cut of meat from rib to leg, which is very tender and special for roasting.

   Saganaki: Greek appetizer with thick kasseri cheese slices fried in butter sprinkled with lemon juice and fresh oregano.

   Saffron: the most expensive spice in the world mostly used to flavor and tint food.

   Sage: Mediterranean herb with culinary and medicinal applications used in dishes based in pork, cheese, beans, poultry and game.

   Sago: fruit of sago palms very useful for baking and thickening soups, puddings and desserts.

   Sake: national drink of Japan, this wine is served warm in small cups. In cooking it is used in sauces and marinades.

   Salami: one type of sausage which is ate both raw and cooked, it is a mix of beef and pork usually served as snack, some soups and salads.

   Salmi: seasoned sauce for pasta made with wine, roasted game birds, mushrooms and truffles.

   Salmagundi: term to refer a stew or some other multi-ingredient dish.

   Sambal: Indian condiment basically made of a mixture of chillies, sugar and salt. It is mostly served as an accompaniment with curried dishes.

   Sand dab: flatfish from Pacific Ocean with a sweet flesh low in fat.

   Saté: Indonesian dish made of marinated cubes of meat, fish or poultry which are grilled or broiled and served with spicy peanut sauce.

   Scald: culinary technique to delay the souring of milk. Also it refers to setting out food in order to it loose its skin facilitating its peeling.

   Schlag: German term for whipped cream.

   Scampi: term used to describe large and split shrimps that are brushed with garlic oil in order to be broiled.

   Schmear: culinary term to describe a dab of something like mayonnaise.

   Score: to make shallow cuts in the surface of meat or fish.

   Sear: technique food to get meat brown by subjecting it in a very hot oven.

   Semifreddo: Italian term which means half cold, and mostly used to describe partially frozen desserts.

   Seize: culinary technique to melted chocolate that has became thicker or in a lumpy mass.

   Sift: to incorporate air to make ingredients lighter.

   Simmer: to cook food into liquid at low temperature making the just little bubbles break the surface.

   Skim: to remove the last top layer from any liquid.

   Sofrito: sauce made of sautéing annatto seeds into rendered pork fat.

   Soufflé: mixture of egg yolk-based sauce with beaten egg whites.

   Sour: mixture of lemon juice and little amount of sugar made to be added to some cocktails.

   Steam: culinary method of placing food in a special steamer basket over boiling water in a covered pan.

   Strain: to get dry some ingredient in order to remove undesirable particles.

   Suet: solid white fat part found around the kidneys and loins and it is mostly used for pastries.

Saganaki
Saganaki
Saffron
Saffron
Sago
Sago
Salami
Salami
Saté
Saté
Sake
Sake
Sambal
Sambal
Semifreddo
Semifreddo
Sour
Sour