Glossary

 
A B C D E F G H I K M P R S T W Z
Sa Se Sh Sm So Sp St Sw

Saute

Cook­ing food quick­ly, in a min­i­mal amount of fat, over rel­a­tive­ly high heat. The word comes from the French verb sautér, which means “to jump,” and describes not only how food reacts when placed in a hot pan but also the method of toss­ing the food in the pan.

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Sauté

Cook­ing food quick­ly, in a min­i­mal amount of fat, over rel­a­tive­ly high heat. The word comes from the French verb sautér, which means “to jump,” and describes not only how food reacts when placed in a hot pan but also the method of toss­ing the food in the pan.

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Sea salt

Salt made by dis­till­ing it from sea­wa­ter. More expen­sive than refined salts with­out any ben­e­fits oth­er than its smug factor.

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Sherbet

So what’s the dif­fer­ence between Ice milk, ice cream, gela­to, frozen cus­tard, frozen yogurt, sher­bet, sor­bet? Ice cream refers to any frozen dairy prod­uct with at least 10% milk­fat, accord­ing to the USDA. In the US ice cream usu­al­ly con­tains cream, milk and sug­ar. Ice cream tends to be less dense than gela­to or frozen … Con­tin­ue read­ing Sher­bet

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Smoke Point

Smoke point is the tem­per­a­ture at which an oil or fat stops glis­ten­ing and starts smok­ing. It’s also known as the burn­ing point or flash point. Smoke points can range from 325°F to over 500°F. Click here for a list of fats and oils and their smoke points.

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Soffritto

Sof­frit­to is an aro­mat­ic mix of diced onions, car­rots, and cel­ery gen­tly cooked in olive oil or but­ter. There are vari­ants that use gar­lic, meat, toma­toes, or oth­er ingre­di­ents. A sof­frit­to can also be a fla­vor­ing blend of the same ingre­di­ents, but dried and used like a spice.

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Sorbet

So what’s the dif­fer­ence between Ice milk, ice cream, gela­to, frozen cus­tard, frozen yogurt, sher­bet, sor­bet? Ice cream refers to any frozen dairy prod­uct with at least 10% milk­fat, accord­ing to the USDA. In the US ice cream usu­al­ly con­tains cream, milk and sug­ar. Ice cream tends to be less dense than gela­to or frozen … Con­tin­ue read­ing Sor­bet

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Spatchcock

To split open any poul­try or game bird for roast­ing, smok­ing or grilling.

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Stock

A savory cook­ing liq­uid made by boil­ing meat and/or bones and/or veg­eta­bles. Part of a point­less debate over the dif­fer­ences between stock, broth, and buillion.

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Sweat

Cook­ing veg­gies, par­tic­u­lar­ly onion, until the juices run and the veg­etable soft­ens with­out coloring.

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