Glossary
Sauté
To sauté is to cook food quickly in a minimal amount of fat over relatively high heat. The word comes from the French verb sauter, 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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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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Sweating
Sweating is the gentle heating of vegetables in a little oil or butter, with frequent stirring and turning to ensure that any emitted liquid will evaporate. Sweating usually results in tender, sometimes translucent, pieces.
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