Cooking Dictionary Results

S

Stuff - to fill a cavity in food with another food.

Stuffing - a seasoned mixture of food used to fill the cavity of poultry, fish, vegetables or around which a strip of meat, fish or vegetable may be rolled.

Suet - the fat surrounding the kidneys and loin of an animal. It is used in stuffings, mincemeat and plum pudding.

Sugar - a sweet, water-soluble, crystalline carbohydrate; used as a sweetener and preservative for foods.

Sugar Snap Pea - a sweet pea that is a hybrid of the English pea and snow pea; the bright green, crisp pod and the paler green, tender seeds are both edible.

Sukiyaki - Japanese dish of thinly sliced meat and vegetables, cooked quickly in a little broth, and heaped in a big plate in the center of the table. Diners help themselves with chopsticks.

Suprême - a French term used to describe a boned chicken breast.

Supreming - a method of using a paring knife to remove the skin, pith, and outer membrane from citrus fruit and then carefully cutting each segment away from white membranes.

Sushi-Meshi - Japanese vinegared rice, decorated beautifully and served with slices of raw fish.

Sweat - a method of cooking vegetables in simmering butter; also called “fat steaming.”

Sweet Potato - a variety of sweet potato with a thick, dark orange skin and an orange flesh that remains moist when cooked; sometimes erroneously called a yam.

Sweet and Sour - a term used to describe a dish or sauce combining sugar and vinegar. Used in Chinese, Jewish and German cooking, and sometimes in Italian.