 Saffron |
| An expensive spice made from the stigmas of the crocus flour. Saffron gives food a yellow color and exotic flavor. The spice can usually be found powdered or as whole threads (stigmas). |
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| Sage |
| An herb with grayish green leaves, sage has a slightly bitter, musty flavor. Sage is often used in dishes made with pork, cheese, and beans, and in poultry and other stuffings. |
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| Salami |
| A highly seasoned dried sausage made from pork, beef, or venison |
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| Salt Pork |
| Salt-cured pork which is essentially a layer of fat. Salt pork is from the pig's belly or sides. It's used to flavor beans, greens, and other dishes. |
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| Sauerbraten |
| A sour beef pot roast that has been marinated 3-5 days in a vinegar solution to sour the beef and served with a sour sauce |
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| Saute |
| To cook quickly in a pan on top of the stove until the food is browned. Sauteeing is often done in a small, shallow pan called a saute pan. |
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| Sautoir |
| A heavy, flat, copper sauce pan |
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| Savory |
| From the mint family, savory is an herb with a flavor similar to thyme and sage. The word savory may also mean a dish, which is piquant (rather than sweet) in flavor. |
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| Scald |
| Plunging foods with skins, such as tomatoes, into boiling water. This loosens and splits the skin, so it can be removed easily. |
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| Scalding milk |
| To heat milk or cream just below the boiling point until a scum forms on the surface |
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| Scallion |
| Also known as "green onion, the scallion is a member of the onion family. The underdeveloped bulb and often part of the green tops are used in dishes Scone A type of Scottish quick bread similar to a biscuit |
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| Score |
| To mark the surface of certain foods with shallow slits to improve appearance of increase tenderness |
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| Scrapple |
| A food made by boiling together seasoned chopped meat, generally pork and corn meal or flour and served in fried slices |
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| Scrod |
| A young cod or haddock fish |
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| Sear |
| To brown meat quickly over high heat. Meat may be seared under a broiler or in a skillet on top of the stove. |
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| Seasoned Flour |
| Flour with added seasoning, which may include salt, pepper, herbs, paprika, spices, or a combination. |
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| Semolina |
| Durum wheat, which is usually coarser than regular wheat flours. Semolina is used to make pasta, gnocchi, puddings, and a variety of confections. |
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| Sesame Oil |
| An oil made from sesame seed. Light sesame oil has a nutty flavor and may be used in a variety of ways. The stronger flavored dark sesame oil is most often used as a flavoring in oriental dishes. |
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| Sesame Seeds |
| Crispy little seeds with a nutty flavor. Sesame seeds may be used in savory dishes or desserts, and are often sprinkled on baked foods. |
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| Shallot |
| A bulb related to the onion and garlic. Shallots have a mild onion-like flavor. |
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| Shiitake |
| A dark brown mushroom with a large cap and meaty flavor. |
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| Shirr |
| A method of cooking eggs. Whole eggs, covered with cream or milk and sometimes crumbs are typically baked in ramekins or custard cups. |
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| Shred |
| Cut into thin pieces, using the large holes of a grater or cheese shredder |
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| Shuck |
| To remove the shell or husk, such as from an oyster or ear of corn. |
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| Sieve |
| A mesh or perforated utensil usually made of metal. Food is pressed or passed through a sieve to remove lumps or strain liquid. |
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| Sift |
| To pass dry ingredients through a mesh sifter. Sifting breaks coarser particles down or keeps them out of the food. It also incorporates air, which makes ingredients lighter. |
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| Simmer |
| To cook liquid just below the boiling point |
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| Skewer |
| A thin, pointed metal or wooden rod, onto which chunks of food are threaded, then broiled or grilled. |
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| Skim |
| To remove a substance from the surface of a liquid, usually with a spoon or special utensil. Fat, scum, or foam is skimmed from the surface of liquids. |
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| Skin |
| To remove the skin of a food, such as poultry or fish, before or after cooking. |
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| Sliver |
| To cut a food into thin strips or pieces. |
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| Smother |
| To cook in a covered container until tender or cover an item with another item completely |
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| Soft Peaks |
| A term used to describe beaten egg whites or cream. When the beaters are removed, soft peaks curl over and droop rather than stand straight up. |
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| Sole |
| A flat, white-meated fish found in the Atlantic and Pacific Oceans |
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| Sorrel |
| Sorrel is an herb that may be used in cream soups, omelets, breads, and other foods. Sorrel has a somewhat sour flavor because of the presence of oxalic acid. |
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| Souffle |
| A sweet or savory dish in which beaten egg whites are incorporated to make it light and airy. |
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| Spaetzles |
| A heavy Austrian noodle made by running a heavy batter through a large hole colander into boiling stock |
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| Spit |
| A pointed metal rod used for roasting meats over an open fire |
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| Spoon bread |
| A southern type of corn bread baked in a casserole and of a texture so that it must be served with a spoon. |
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| Steep |
| To soak in a hot liquid to extract flavor and color or to soften |
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| Stew |
| To cook meat and vegetables in liquid just below the boiling point |
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| Stir |
| To blend ingredients using a circular motion |
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| Stock |
| A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. Stroganoff Sauteed pieces of beef tenderloin, cooked gently using a sour cream sauce |
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| Strain |
| To pour liquid through strainer or colander to remove solid particles. |
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| Straw Mushrooms |
| Small, tan mushrooms with a mild flavor. |
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| Stuffing |
| Also called "dressing," stuffing is typically a breadcrumb mixture used to stuff poultry, meat, vegetables, or fish. |
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| Suet |
| The hard fat around the kidney and loins of mutton and beef animals used in cooking and for making tallow |
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| Sweet Peppers |
| A term that usually describes a variety of mild peppers of the Capsicum family. Bell peppers, pimientos, and banana peppers are sweet peppers. |
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| Swiss chard |
| In the beet family and the leaves are used as a vegetable and for salad and is cooked like spinach |
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