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sabayon (Fr.):
Wine custard. Sweetened eggs yolks flavoured with Marsala or other wine or liqueur, beaten in a double boiler until frothy. In Italian, zabaglione.
sauce:
A liquid accompaniment to food.
saute:
To cook quickly in a small amount of fat in a pan on the range top.
sauteuse:
A shallow skillet with sloping sides and a single, long handle. Used for sauteeing. Referred to generically as saute pan.
sautoir:
A shallow skillet with straight sides and a single, long handle. Used for sauteeing. Referred to generically as saute pan.
savoury:
Not sweet. Also, the name of a course (savoury) served after dessert and before port in traditional British meals. Also, a family of herbs (including summer and winter savoury).
scald:
To heat a liquid, usually milk or cream, to just below the boiling point. May also refer to blanching fruits and vegetables.
scale:
To measure ingredients by weighing, or to divide dough or batter into portions by weight. Also, to remove the scales from fish.
scaler:
Tool used to scrape fish scales from fish. Used by scraping against direction in which scales lit flat, working from tail to head.
scallop:
A bivalve whose adductor muscle (the muscle that keeps its shells closed) and roe are eaten. Also, a thin slice of meat.
score:
To cut the surface of an item at regular intervals to allow it to cook evenly.
scrapple:
A boiled mixture of pork trimmings, buckwheat and cornmeal. |
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sear:
Adding an ingredient to give foods a particular flavour. Also, the process by which a protective coating is built up on the interior of a pan.
seasoning:
Adding an ingredient to give foods a particular flavour. Also, the process by which a protective coating is built up on the interior of a pan.
shallow-poach:
To cook gently in a shallow pan of simmering liquid. The liquid is often reduced and used as the basis of a sauce.
simmer:
To maintain the temperature of a liquid just below boiling. Also, to cook in a simmering liquid. The temperature range for simmering is 185 degrees to 200 degrees F/82 degrees to 85 degrees C.
skim:
To remove impurities from the surface of a liquid, such as stock or soup, during cooking.
smother:
To cook in a covered pan with little liquid over low heat.
spice:
An aromatic vegetable substance, usually dried.
spider:
A long-handled skimmer used to remove items from hot liquid or fat and to skim the surface of liquids.
spit-roast:
To roast an item on a large skewer or spit over, or in front of, an open flame or other radiant heat source.
sponge:
A thick yeast batter that is allowed to ferment and develop a light, spongy consistency and is then combined with other ingredients to form a yeast dough.
sponge cake:
A sweet batter product that is leavened with beaten egg foam. Also called genoise.
steamer:
A set of stacked pots with perforations in the bottom of each pot. They fit over a larger pot that is filled with boiling or simmering water. Also, a perforated insert made of metal or bamboo that can be used in a pot to steam foods.
steaming:
A cooking method in which items are cooked in a vapour bath created by boiling water or other liquids.
steel:
A tool used to hone knife blades. It is usually made of steel but may be ceramic, glass or diamond-impregnated metal.
steep:
To allow an ingredient to sit in warm or hot liquid to extract flavours or impurities, or to soften an item.
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stew:
A cooking method nearly identical to braising but generally involving smaller pieces of meat and hence a shorter cooking time. Stewed items also may be blanched, rather than seared, to give the finished product a pale colour. Also, a dish prepared by using the stewing method.
stock:
A flavourful liquid prepared by simmering meat, poultry, seafood, and/or vegetables in water with aromatics until their flavour is extracted. It is used as a base for soups, sauces and other preparations.
stockpot:
A large, straight-sided pot that is taller than it is wide. Used for making stocks and soups. Some have spigots. Also called marmite.
stone-ground:
A term used to describe meal or flour milled between grindstones. This method of grinding retains more nutrients than other methods.
straight:
A forcemeat combining pork and port fat with another meat in equal parts that is made by grinding the mixture together.
strain:
To pass a liquid through a sieve or screen to remove particles.
sweat:
To cook an item, usually vegetables, in a covered pan in a small amount of fat until it softens and releases moisture.
sweetbreads:
The thymus glands of young animals, usually calves, but also lambs or pigs. Usually sold in pairs.
swiss:
To pound meat, usually beef, with flour and seasonings; this breaks up the muscle fibres, tenderizing the meat.
syrup:
Sugar that is dissolved in liquid, usually water, possibly with the addition of flavourings such as spices or citrus zests.
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