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Cooking Dictionary
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Scallion; Scallions - The name "scallion" is applied
to several members of the onion family including a distinct variety
called scallion, immature onions (commonly called green onions
or spring onions), young leeks and sometimes the tops of young
shallots. In each case the vegetable has a white base that has
not fully developed into a bulb and green leaves that are long
and straight. Both parts are edible. True scallions are generally
identified by the fact that the sides of the base are straight,
whereas the others are usually slightly curved, showing the beginnings
of a bulb.
Scallop - a bivalve mollusk of which only the muscle hinge
is eaten; to bake food in a sauce topped with crumbs.
Scampi - name for shrimp. Also, a dish of shrimp cooked
in a rich garlic-butter sauce. Italian.
Schnitzel - a thin slice of veal; a cutlet. May
be breaded and sautéed, as in wiener schnitzel.
Scone - a quick bread used as a tea biscuit served hot
with butter and jam. British Isles.
Score - to cut shallow slits at regular intervals on
the surface of a food, as in scoring fat on ham before glazing,
for either decoration or to tenderize, or to prevent edges from
curling.
Scotch Woodcock - scrambled eggs on top of toast, spread
with anchovy paste, and garnished with smoked anchovies.
Sear - to brown the surface of a meat quickly by cooking
in a little fat at a very high heat in order to seal in the meats
juices and create a rich color before finishing by another method.
Season - 1. Traditionally, to enhance a food's flavor
by adding salt. 2. More commonly, to enhance a food's flavor
by adding salt and/or pepper as well as herbs and other spices.
Seasoned Salt - a seasoning blend; its primary ingredient
is salt with flavorings such as celery, garlic or onion added.
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