Cooking Dictionary Results

S

Salsa - 1. Spanish for sauce. 2. Traditionally, a Mexican cold sauce made from tomatoes flavored with cilantro, chiles and onions. 3. Generally, a cold chunky mixture of fresh herbs, spices, fruits and/or vegetables used as a sauce or dip.

Salt - 1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods.

Saltpeter - Potassium nitrate, a preservative used with salt for pickling and keeping meat. Said to inhibit sexuality, but this is considered to be a myth.

Sangria - a sweetened wine drink made with red wine and fruit and brandy, which is served traditionally with paella, in Spain.

Sarsaparilla - a drink flavoring made with the dried roots of a plant of the smilax genus.

Sashimi - raw saltwater fish and other foods sliced paper thin and served decoratively; a native Japanese dish.

Sauerkraut - white cabbage cut finely, salted and fermented in its own liquid.

Sauté - to brown or cook a food quickly in a pan over direct heat, usually using a small amount of hot fat.

Savarin - a yeast-raised sweet cake soaked in Kirsch or rum. French.

Savory Butter - butter whipped with a variety of flavorings, used as a spread for canapés (i.e.: anchovy butter), a sauce for grilled fish or meat (i.e.: tarragon butter), or to flavor sauces (i.e.: shrimp butter).

Scald - to heat a liquid, usually milk or cream, to just below the boiling point, when small bubbles appear around the edges of the pan.