Good Cooking since 1995

Good Cooking's Food & Cooking Dictionary

(S) Definitions

Saignant, French for Cooked Rare.

Sakana, Japanese for Fish.

Salad Savoy, A plant in the cabbage family also know as ornamental kale.

Salat, German for Salad.

Salchicha, Spanish for Sausage.

Sardinas, Spanish for Sardines.

Saute, To cook quickly in a small amount of butter or oil.

Scald - to heat a liquid so it's right about to reach the boiling point, where bubbles start to appear around the edges.

Sear - a technique used in grilling, baking, or sautéing in which the surface of the food is cooked at high temperature until a crust forms.

Split, A bottle used for champagne that is 1/4 the size of a regular bottle.

Staling - a chemical and physical process in which foods such as bread become hard, musty, or dry, also known as "going stale".

Star anise, A star-shaped dried spice with a delicate licorice flavor.

Steep - to allow dry ingredients to soak in a liquid until the liquid takes on its flavor, often referring to coffee, tea, or spices.

Streusel, A crumb topping of flour, sugar, butter and spices that is used on cakes and muffins.

Sweat - gently heating vegetables in a little oil, with frequent stirring and turning to ensure emitted liquid will evaporate; usually results in tender, or in some cases such as onions', translucent pieces.

Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which was the source for many of the definitions. She was a retired school teacher who was a real "Foodie"! If it were not for her, I many not have become a Chef.