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Cooking Dictionary
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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.
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