| Total number of definitions found: 39 |
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- 1. Sabayon
- A frothy custard of egg yolk, sugar, and wine that is made by whisking the ingredients over simmering water. Served warm as a dessert or sauce.
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- 2. Saccharin
- A product made from coal tar, used as a substitute for sugar. Saccharin has no food value.
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- 3. Sachet bag
- Cloth bag filled with select herbs used to season soups or stocks.
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- 4. Saffron
- The pistil of the Crocus plant, used for flavoring or coloring of food.
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- 5. Sahlab
- An extract from the tubers of orchids. It can be found in most Mid-Eastern markets. It can be quite expensive, but cornstarch may be substituted.
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- 6. Salamander
- A small broiler used to brown or gratin foods.
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- 7. Salsa Jalapeno
- A hot sauce or relish made of Jalapeno chiles, onions, either red or green tomatoes, and seasonings.
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- 8. Scallion
- Also known as green onion. A bulbless onion with hollow green tops and a white base. It gives dishes a milder onion taste (and is not as abhorrent as chopping regular onions). It works very well in salads, but can also be used in cooked dishes.
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- 9. Scaloppine
- An Italian cooking term referring to a thinly sliced, boneless, round cut of meat that is slightly floured (or breaded) and quickly sauteed. (also known as escalope in French).
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- 10. Scotch Bonnet Chiles
- One of the world's hottest peppers, about 30-50 times as hot as a jalapeno. They resemble walnuts in shape and size and range from green to orange in color. Wear gloves and don't touch your face (or other precious parts) when handling them.
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