Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Sable
- A rich short cookies similar to shortbread.
Sachertorte, Sacher Cake – Sacher Torte is a famous Viennese cake, probably the most famous chocolate cake of all-time. It consists of chocolate sponge cake cut into three layers, between which apricot jam are thickly spread between the layers and on the top and sides of the cake. The whole cake is then iced with a velvet-like chocolate and served with a side dish of whipped cream.
Sachet d’ Epices – The term means “bag of spices” and consists of whole peppercorns, parsley stems, bay leaves, whole thyme leaves, and fresh garlic (wrapped in a bag of cheesecloth and suspended in the pot with butcher’s twine). The amounts vary according to the amount of stock.
Saffron
- A spice consisting of the dried stigma of the Crocus
sativus plant, originating in the eastern Mediterranean, now grown as well in
Spain, France, and South America. It has a characteristic pungent aroma and
flavor and bright yellow color. It is also very expensive and used sparingly.
Saffron is indispensable in paella and bouillabaisse. A good substitute for
the yellow color is tumeric, though nothing can replace its unique flavor.
Sake - It is an alcoholic beverage produced from rice in much the same way that beer is brewed from wheat and barley, but is termed a rice wine because its alcohol content is similar to strong wines. It is served either hot or cold.
Salad – Comes from the Latin word “herba salta” or “salted herbs,” so called because such greens were usually seasoned with dressings containing lots of salt.
Salamander - A small broiler used to brown or gratin foods.
Salisbury steak - A beef patty that is broiled or fried with onions and served with gravy.
Salsa – Mexicans define a salsa as a sauce, and all sauces as salsas. In Mexico sauces are a combination of fresh ingredients in which many are uncooked and served separately, to be added according to individual tastes. Salsas can be a mixture of raw or partially cooked vegetables and/or fruits, herbs, and, of course, chiles. Anything from vegetables, fruits, and nuts, to fish and meat can be used to make salsa, as long as the flavors blend well. The combined ingredients are not a puree, but are distinct pieces, and are often uncooked. This definition would also include chutneys and fruit or vegetable relishes. If the salsa is uncooked, as in "pico de gallo," it is referred to as salsa cruda or salsa fresca. If cooked it is usually called picante.
Salt Cod
- Cod that has been salted and dried to preserve it for
long periods of time. Salt cod is evident in cuisines of the Mediterranean and
Caribbean Seas. To reconstitute the fish, you must soak it in many changes of
fresh water to remove the excess salt. You may then poach the fish until it is
just flaking off the bone, or use it raw for other preparations.
Saltimbocca
- An Italian dish comprised of thin slices of veal, rolled
around ham and cheese, seasoned with sage and braised until tender.
Saltpeter
- The name for potassium nitrate, which is used primarily
in the meat industry to help preserve cured meats. It gives a distinctive pink
color to hams and bacon. There are recent reports from the USDA that nitrates,
and nitrites are carcinogenic.
Sambuca
- An anise-flavored, not-too-sweet Italian liqueur which
is usually served with 2 or 3 dark-roasted coffee beans floating on top.
Samosa
- An Indian snack of deep fried dumplings stuffed with
curried vegetables. Most common of the fillings is potatoes or cauliflower
with peas.
Sandwich - A sandwich is two or more
slices of bread with a filling, such as meat, cheese, jam or various mixtures,
placed between them.
Sangria
- Spanish drink made from sweet red wine, pieces of fresh
fruit (usually orange and lemon), spices (cinnamon,cloves).
Sardines – Young herrings are frequently labeled and sold as sardines.
Sashimi
- A Japanese dish of raw fish, shellfish, and mollusks
served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it
is served with vinegared rice, and may also include nori seaweed, vegetables,
and strips of cooked eggs similar to omelets. A common accompaniment to this
is pickled ginger.
Satay
- Also spelled sat‚ and sateh. These are pieces of meat or
fish threaded onto skewers and grilled over a flame. Several variations of
these are seen throughout Southeast Asia. A spicy peanut sauce is served with
meat satay in Vietnam and Thailand.
Sauerbraten - German for "sour roast." Describes a beef roast marinated for five days or more in a sweet-sour marinade and braised. It is best made from the bottom round.
Sauerkraut - Sauerkraut is a chopped cabbage that is salted and then fermented in its own juice. Sauerkraut is made by placing salt between layers of finely shredded cabbage and then subjecting it to pressure, which bruises the cabbage and squeezes out its juices. It then ferments.
Sauté – A cooking technique which means to cook a food quickly in oil and/or butter over high heat. You can use a skillet or sauté pan, but make sure it is big enough to comfortably contain what you are cooking.
Savarin
- A ring-shaped cake made of a rich yeast dough, soaked
with a rum syrup, and filled with pastry or whipped cream.
Savories – Small dishes served as the last course of a meal. They are similar to appetizers.
Scallion - The name scallion applies to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks, and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight (both parts are edible). True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably, but true scallions have a milder flavor than immature onions. Scallions are available year-round, but are at their peak during spring and summer. At their peak, scallions are crisp with bright green tops and a firm white base. Mid-sized scallions with long white stems are the best. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups, and a multitude of other dishes for flavor.
Scallop - Although hundreds of different species of scallops exist in our oceans worldwide, only a few of these species are harvested commercially on a large scale. The three you're most likely to find at a fish market are Atlantic sea scallops, Atlantic bay scallops, and calicos.
Scaloppini, scallopine or scallopini – An Italian term for a thin, pounded piece of meat. Usually prepared by dredging the meat in flour, then sautéing and serving with a wine, lemon, or tomato sauce.
Scampi
- Another word for langoustine.
Schnapps - Schnapps is a generic term for strong, colorless alcoholic beverage distilled from grains or potatoes and variously flavored.
Schnitzel – In German the word means “slice” and usually refers to veal dishes. It is a cutlet of veal which is beaten out until it is thin
Scone
- A small, lightly sweetened pastry often flavored with
currants.
Sea Urchin
- A round spiny creature found off the coasts of Europe
and America. The only edible portion is the coral, usually eaten raw with
fresh lemon juice.
Semifreddo
- Meaning "half cold", this is gelato with whipped cream
folded into it.
Semisweet or bittersweet chocolate - This is the chocolate most often called for in cake and cookie recipes. 'Bittersweet' and 'semisweet' are often used interchangeably, though bittersweet generally has more chocolate 'liquor' (the paste formed from roasted, ground cocoa beans). Most semisweet chocolate contains at least 35% chocolate liquor, while some fine bittersweets contain 50% or more. Bittersweet and semisweet chocolate have a deep, smooth, intense flavor that comes from the blend of beans used rather than added dairy products. Sugar, vanilla, and cocoa butter are added to the liquor to lend an even richer taste.
Semolina
- A coarse flour made from durum wheat, used in making
pasta and bread.
Sesame seeds - Black and white sesame seeds are used whole as a garnish in a variety of Asian cuisines, ground into a paste, or pressed for their rich oil. To bring out their flavor, toast them briefly in a dry skillet.
Sesame oil – Sesame oil ha been used in cooking in Africa and the Far East for many centuries. The main advantage of sesame oil over other oils is that it does not turn rancid, even in hot weather. For this reason, it is very popular in tropical countries.
Seviche
- A Spanish dish of raw fish, scallops, or shrimp
marinated in citrus juices until the flesh becomes "cooked". Onions, peppers,
and chiles are then added to finish the dish.
Shallot – Has a flavor more subtle than that of the onion and less pungent than that of garlic. The shallot is the most refined member of the onion family. They look more like garlic than onions.
Shortbread
- A butter-rich cookie from Scotland, often seasoned with
lemon, cinnamon, ginger, almonds, and cumin.
Shortening - A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year.
Shoyu
- Japanese for Soy Sauce.
Sieve - A fine, mesh strainer.
Simmer – To cook submerged in liquid just below a boil, a temperature of 180 degrees F. to just short of the boiling point. A simmering liquid has bubbles floating slowly from the bottom to the surface.
Skate Wings
- This is the edible portion of the skate. The flesh, when
cooked, separates into little fingers of meat and has a distinctive rich,
gelatinous texture. The taste is similar to that of scallops.
Skim – (1) To remove floating matter from the surface of a liquid with a spoon or ladle which is usually perforated. (2) To remove a top surface of fat, cream, or scum from the top of liquid.
Skirt steak – It is a boneless cut of beef from the lower part of the brisket. Cut from the beef flank, the skirt steak is the diaphragm muscle (which lies between the abdomen and the chest cavity). It’s a long, flat piece of meat that’s flavorful but rather tough. Properly cooked, skirt steak can be quite tender and delicious. It can either be quickly grilled, or stuffed, rolled and braise.
Smoke – To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food.
Smoking point – The point
when a fat such as butter or oil smokes and lets off an acrid odor. This is not
good since t his odor can get into what you are cooking and give it a bad
flavor. Butter smokes at 350 degrees F., vegetable oil at 445 degrees F., lard
at 365 to 400 degrees F., and olive oil at about 375 degrees F.
Smorgasbord
- A Swedish buffet of many dishes served as hors d oeuvres
or a full meal. Similar buffets are served throughout Scandinavia, as well as
the Soviet Union. Common elements of a smorgasbord are pickled herring,
marinated vegetables, smoked and cured salmon and sturgeon, and a selection of
canapés.
Soba Noodle
- Buckwheat noodles resembling spaghetti, used in Japanese
cooking.
Soffrito - (1) The Italian soffrito normally consists of a little handful of fragrant herbs (parsley, dill, thyme, savory, and rosemary), and aromatic vegetables (onion, leek, garlic, and carrot) very finely chopped, simmered in oil before the meat, beans, fish or vegetables is added. It is used as a base in soups, sauces, casseroles, omelet’s and so on, and it imparts a lovely color and wonderful taste to the finished dish. This blend is a fundamental of Italian cooking. Also called "battuto." (2) Soffrito is also what the sautéed onions are called to which you add to arborio rice when making risotto.
Sole - Sole is a member of the flatfish species that consists of sole, flounder, and halibut.
Soppressata – An Italian compressed cured pork (all-pork dry salami). It is a salami made from pork meat and fat, usually from the head of the hog. The mixture is then mixed and spiced with red pepper for the spicy version, and with black pepper for the sweet version. The gentle entrails is covered by a layer of fat, hence a longer maturity is requested. This also gives to the product a particular softness. After seasoning and ripening (5 months) it can be kept, covered with pork fat, in glass jars.
Sorbet - Sorbet is the French word for sherbets.
Sorrel
- Low perennial herb with acid leaves. It is used to
flavor sauces.
Soufflé - Soufflé is taken from the French word "souffler" meaning to "blow or puff up." It is a light, foamy concoction made from egg whites, which are folded into a sauce of egg yolks, milk, and sometimes flour. The air beaten into the egg whites expands in the heat of the oven, making the soufflé light and puffy. They are either baked or steamed. It is usually a dessert, although there are also fish, meat, poultry, and vegetable soufflés.
Soup - The word "soup" was originally "sop" and it literally meant dipping a slice of bread into a broth. "Potage" was a word for the contents of the soup. Today the word "soup" describes both broth and contents as it means any combination of meat, fish or vegetables, cooked in water or in any other liquid, and intended to be eaten. It may be thin (like consommé), thick (like gumbo), smooth (like bisque), or chunky (like chowder or bouillabaisse). Most soups are served hot, but some (like vichyssoise and fruit soups) are served cold.
Sourdough - Bread that has been leavened with a fermented starter.
Soy flour – It is made up
of ground roasted soybeans processed into flour to use in baking. By itself, it
makes a heavy bread, so it is usually combined with other flours. It can also be
used to thicken gravies and sauces.
Soy milk – Soy milk is rich and creamy and
has a taste distinctive from cow’s milk. Most often it is sold in aseptic
(non-refrigerated) packages that can be stored at room temperature for several
months. Once opened, it must be refrigerated and will stay fresh for about five
days. Soy milk can be used the same as cow’s milk in recipes.
Soy Sauce
- A condiment from Southeast Asia and Japan made from
fermented soy beans. There are different varieties of soy sauce available.
Darker, stronger sauces are used for cooking while lighter ones are used as
sauces and seasonings. Japanese soy sauce is called shoyu.
Spaetzle
- This is a coarse noodle from Austria and Germany made of
flour, eggs, oil, and water. The soft dough is dropped into boiling water(with
a spatzle press) and poached until cooked through. The noodle is then fried in
butter or oil and served as a side dish to meat dishes. Spatzle may also be
flavored with cheese, mushrooms, and herbs.
Speck
- Cured and smoked pork flank.
Spiedini
- An Italian word for skewers of meat or fish grilled over
a flame or under a broiler.
Sponge cake - They are similar to angel cakes in that they use many eggs and no shortening or leavening. Sponge cakes use the whole eggs, while angel cakes use only the whites.
Springform pan – A springform pan not only has sides that can be removed but the bottom comes out tool Used mostly in baking, this unusual pan has a fastener on the side that can be opened to remove the rim after the cake is cool. They are available in a number of sizes, 9- and 10-inch being the most common. Cheesecakes and tortes are usually baked in this type of pan.
Spring Roll
- Thin sheets of dough which are filled with meat,
seafood, or vegetables and rolled into logs. Spring rolls are most often deep
fried, though they may also be steamed. Chinese versions use wheat doughs,
while the Vietnamese and Thai versions use a rice paper wrapper.
Sprouts - A sprout is produced when a seed starts growing into a vegetable. Sprouts can grow from the seeds of vegetables and the seeds of grains (such as alfalfa and buckwheat, and from beans). Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), and others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.
Spruengerle - These have been and still are traditional Christmas cookies in Bavaria and Austria for centuries. Spruengerle cookie molds and rolling pins are carved to create a series of small cookies, each with a different design. Although there are lots of variations, spruengerle cookies typically are light-colored and anise-flavored. Hartshorn is the traditional leavening (it is an ammonia compound).
Star anise - Named (both in English and in
Chinese) for its distinctive shape. Its Mandarine name, bah-jyao, means "eight
points." Star anise is the dried fruit of an evergreen tree that is a member
of the magnolia family and grows wild in southern China, reaching a height of
about 25 feet. The tree starts to bear fruit at about six years of age and can
continue to produce over the next one hundred years. In spring, the tree
blooms with yellow flowers, from them emerges the brown fruit that assumes a
star shape as it ripens. In cooking, the dried star and seeds can be ground up
as seasoning or simmered whole in liquid mixtures to enhance broths and
syrups. It is a key ingredient in Chinese five-spice powder.
Star fruit - Other names for the star
fruit are carambola (Indian name for it), five-angled fruit, and Chinese star
fruit. Look for a star fruit that is from 2 to 5 inches long with
juicy-looking ribs. Avoid fruit with browned, shriveled ribs. They can be
purchased green, and then allowed to yellow at room temperature before eating.
There are a few varieties of star fruit. One variety is sour/tart in flavor
and has narrow ribs, the sweet variety has thick fleshy ribs, and there are
two varieties of white star fruit marketed that are both considered sweet. Use
sour/tart variety in place of lemon or lime slices with fish, poultry, and
mixed drinks. In the east they are pickled. Sweeter varieties are ideal for
fruit salads and purees (alone or with other fruits). You do not have to be
peeling them. You can simply rinse, slice, or eat them whole. Appearance can
be improved by shaving off darker skin with a vegetable peeler.
Steam – To cook with steam, usually in a
steamer or on a rack over boiling water. Steaming retains flavor, shape,
texture, and nutrients better than boiling or poaching. In this method, steam
is the heat conductor. If it is under pressure, as it is in a pressure
steamer, the temperature is hotter than a water-based liquid can ever be.
Steep – To soak herbs, spices, raisins,
etc. in a hot liquid to intensify the flavors.
Stew – It is the name of any dish which
results from the action of stewing. Stewing is the method of cooking which
tenderizes tough pieces of meat. It is a method by which meat and (usually
although not always) vegetables are slowly simmered ion liquid for a
substantial period of time so that the meat not only becomes tender enough to
chew but all the ingredients blend into a delicious mix.
Stilton cheese - Stilton is a fine English
blue cheese made from whole cow's milk.
Stir-frying – It is a cooking technique
that requires brisk cooking of small cuts of ingredients in hot oil over
intense heat. Three elements are crucial to stir-frying: (1) Proper
preparation, wherein the ingredients are conditioned through small cutting,
marinating and partial precooking to respond to the fast cooking; (2) thorough
organizing, in the sense that everything needed is measured out and within
reach so no interruption will disturb the cooking once it starts; and (3)
Vigilance from the cook – you must be ready to adjust timing and volume of
heat instantly, not just by following recipe guidelines, but intuitively by
the smell, look, and feel of the food and the sound of the cooking.
Stock
- A flavored broth from meats, fish, shellfish, and
vegetables. These are the basis of sauce and soup making.
Suet - Suet is the white fatty casing that surrounds the kidneys and the loins in beef, sheep, and other animals. Suet has a higher melting point than butter and when it does melt it leaves small holes in the dough, giving it a loose soft texture. Many British recipes call for it to lend richness to pastries, puddings, stuffings, and mincemeats.
Sumac - A Middle Eastern spice that comes
from the grated skin of a dark berry. It has a slightly acidic, astringent
flavor.
Sundae - A dessert of ice cream served
with one or more toppings, such as flavored syrup, dessert sauce, nut, whipped
cream, fruit, etc. It is said to have originated in Massachusetts when a law
prohibiting the sale of all soft beverages on Sunday was passed. An
enterprising soda jerk combined ingredients of an ice cream soda but omitted
the carbonated beverage to make a 'sundae'.
Strudel
- Paper thin pastry rolled around sweet fillings of fruit,
nuts, or cheese. Savory versions of this are similar to the Russian coulibiac.
Sugar - Sugar or sucrose, is a carbohydrate that occurs naturally in every fruit and vegetable in the plant kingdom. It is the major product of photosynthesis, the process by which plants transform the sugar energy into food. Sugar occurs in greatest quantities in sugar cane and sugar beets from which it is separated for commercial use.
Sugar Syrup
- Differentiating from natural syrups, this term refers to
a solution of sugar and water. Simple syrups are made with equal quantities of
water and sugar. Heavy syrup is made with twice as much sugar as water. These
types of syrups are used in making sorbets, soft drinks, and for soaking
cakes.
Sukiyaki - Known in Japan as the "friendship dish" because its appeal to foreigners.
Sunflower oil – This oil is made from sunflower seeds. It is pale yellow and has a bland flavor. It is a good all-purpose flour that is low in saturated fat and high in polyunsaturated fat.
Supreme – (1) To remove the flesh sections
of citrus fruit from the membranes. (2) The wing and breast of the chicken or
game bird. (3) A fillet of sole or fish.
Sushi - It is a Japanese word, which
originally meant "sour" or "vinegary" and later came to mean "pickled fish."
Sushi is sometimes called "the Japanese sandwich." Contrary to popular Western
belief, sushi does not mean "raw fish," but actually means "with rice." Sushi
is small cakes (shaped into various bite-size forms) of cold cooked rice
(sticky rice), flavored with sweet rice vinegar, and typically garnished with
strips of raw or cooked fish, seafood, cooked egg, vegetables, etc. They are
then wrapped in seaweed to make a shaped package. It is usually served with a
green horseradish (wasabi) and soy sauce. The "proper" way to eat sushi is in
a single bite.
Sweat – To cook vegetables in fat over
gentle heat so they become soft but not brown and their juices are
concentrated in the cooking fat. If the pan is covered during cooking, the
ingredients will keep a certain amount of their natural moisture. If the pan
is not coverer, the ingredients will remain relatively dry.
Sweetbread
- The culinary term for the thymus gland of an animal.
Those of veal and lamb are most commonly eaten. The pancreas is also
considered a sweetbread, but its taste and texture is inferior to that of the
thymus gland.
