Saffron The dried stigma of a plant of the crocus family; delicate yellow-orange filaments, picked by hand. It takes 225,000 stigmas to make a pound of saffron, hence the high price of this spice. Sometimes ground, or may be sold as stigmas. Pleasantly bitter, yet fragrant. Used for color as well as flavor in rice, soup, sauces. Use commmercially in some curry powders. Sage Dried leaf of herb of mint family. Sold as leaf or ground. Strong, fragrant, aromatic, a little bitter. Used in stuffings for roast fowl, with meat cookery, also in chowder, sauces, aspics. Sap Sago Cheese, origin Switzerland. Green throughout. Hard and pungent-flavored with herbs. Small, conical shape. Used for eating and grating. Savory Leaf of herb of mint family. Also known as summer savory. Warm, aromatic. Sold fresh and dried. Used in meat cookery, with chicken soups, salads, sauces, scrambled eggs. Scald To pour boiling water over food. To heat liquid, such as milk, to just under boiling temperature when tiny bubbles start to form around edge. Scallop To bake in cream sauce, topped with crumbs or crumbs-and- cheese. Also, a shellfish. Scamozza Cheese, origin Italy. Smooth white, unsalted. Used for eating, sliced. Score To cut shallow gashes or slits in fat of meat before cooking (as in steaks) to prevent curling, or crisscross lines in ham before glazing. Scrape To remove outer skin of vegetables by scraping with blade of paring knife. Sear To brown surface (of meat) over high heat to hold juices in. Season Add salt, pepper, and other seasonings called for in recipe. Seed To remove seeds from such vegetables as tomatoes, peppers, cucumbers and certain fruits, such as graped and pomegranates. Sesame Seed Seed of plant in Sesamum family. Also called benne or bene seed. Faintly nutty flavor. Used by Near Eastern bakers in breads and on top of breads and rolls. Used by Chinese cooks to flavor many dishes and in making the Oriental candy, halvah, and other confections. Sold hulled or unhulled, small, oval-shapped, shiny seed, pearly white in color. (Sesame oil, made from the seed, is used in very small amounts by Chinese cooks to flavor peanut oil in deep-fat frying.) Shallot Brown onion with strong but mellow flavor. Sherbet Frozen fruit-juice mixture containing milk or white of egg, or both. Shirr To break eggs into a dish with cream and crumbs and bake. Shortening Fat used in breads, cakes, pastries, doughs. Also, any fat used in cooking, but especially lard and the hydrogenated vegetable fats. Shred To slice in small strips. Sieve To put food through strainer or sieve. Sift To shake dry ingredients, such as flour, seasonings, baking powder, together in a sieve or special sifter. Simmer To cook in liquid just below boiling point. Singe To burn off the down or hairs from plucked game or fowl over a flame. Skewer Metal or wooden rods to hold meat, poultry, fish, or vegetables in place while barbecuing or broiling. Skim To remove fat and other floating matter from surface of cooking liquid with spoon, strainer spoon, or skimmer. Sliver To cut (meat, vegetables, or cheese) into thin, narrow strips. Soak To cover food with large amount of liquid to soften. Snip To cut with scissors with short, quick strokes (snipped parsley). Spatula Flexible metal knif, used to remove food from one dish to another or to turn certain foods in cookery. Wooden spatula, used with flour mixtures and sauces by some cooks. Spice To add spice and seasonings to a mixture. Spit For barbecuing and roasting. A pointed metal rod on which poultry and meat are fastened for cookery. Steam To cook food in steam in colander or perforated steamer over boiling water, or by presure cooker, or in double boiler over steam. Steep To extract the essence by standing in liquid. Sterilize To kill bacteria by rapidly boiling or steam, dry heat, or repeated boilings, as for jelly glasses and fruit jars. Stew To cook in a small quantity of liquied over gentle heat. Stilton Cheese, origin England. Wrinkled surface. Creamy with green mold veins inside. Semi-hard texture. Sharp flavor. Used for eating. Stir Blend with spoon in circular motion around mixture. Stock Liquid in which meat, poultry, fish, or vegetables have been cooked (see broth). Strachino Cheese, origin Italy. Very sharp, light yellow goats' milk cheese. Used for eating, sliced. Strain To remove liquid from solid food. Also, to puree food through strainer. Stud To force cloves or other flavoring into surface of food. Stuff To fill with forcemeat or other mixture. Stuffing Seasoned filling Suet Hard, fatty tissue surrounding certain cuts of beef. Swiss Cheese, origin Switzerland. Brownish-yellow surface with thick rind. Light yellow interior with regular holes. Semi-hard. Nutty flavor. Use for eating, cooking and grating. |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
 |
 |
 |
 |
| S |
