Cooking Dictionary Results

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Star Anise - a star-shaped spice used in Oriental cooking. It is used by some as a substitute for the bay leaf.

Steam - to cook indirectly by setting food on top of boiling water in a covered pot.

Steam-pressure canning method - used for processing low-acid foods, such as meats, fish, poultry, and most vegetables. A temperature higher than a boiling temperature is required to can these foods safely. The food is processed in a steam-pressure canner at 10 pounds’ pressure (240) to ensure that all of the spoilage micro-organisms are destroyed.

Steep - to let food, such as tea, stand in not quite boiling water until the flavor is extracted.

Stew - a mixture of meat or fish and vegetables cooked by simmering in its own juices along with other liquid, such as water and/or wine.

Stiff Peaks - egg whites beaten until they are stiff enough to stand on their own. They have a glossy moist look when just right, and stand upright when the beater is lifted from the bow.

Stir - to combine ingredients or move ingredients around with a spoon in a circular motion.

Stir-Fry - to cook quickly in oil over high heat, using light tossing and stirring motions to preserve shape of food.

Stock - a rich extract of soluble parts of meat, fish, poultry, etc. A basis for soups or gravies.

Strain - to separate liquid from solid food by pouring through a strainer or fine sieve.

Strudel - a German pastry of paper-thin flaky dough, filled with a sweet or savory mixture, often apple.