Cooking Dictionary Results

S

Shish Kebab - a Mediterranean dish of marinated meats (usually lamb or beef) and vegetables threaded on a skewer and grilled or broiled; also known as shashlik.

Short - the description of any pastry with a high content of fat. Fat makes pastry tender and flaky. Shortbread is a good example.

Shortening - a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.

Shred - to cut into long narrow strips, usually with a grater or sharp knife. Today, shredding is often accomplished with the aid of a food processor.

Shredded - food that has been processed into long, slender pieces, similar to julienne.

Shrub - an alcoholic drink made with rum or brandy and a sweetened fruit syrup.

Sieve - to strain liquid from food through the fine mesh or perforated holes of a strainer or sieve.

Sift - to pass dry ingredients, such as flour and baking powder, through a sieve or sifter to remove lumps and blend and aerate the ingredients.

Simmer - to cook liquid at a temperature just below the boiling point, low enough that tiny bubbles just begin to break beneath the surface around the edge of the pan.

Sirloin - the front part of the loin of beef. This is near the hip, thus a little less tender but still excellent for roasting.

Skewer - a long strong pin of wood or metal used to hold food in shape while cooking.