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Click one of the letters above to advance the page to terms beginning with that letter.
sauce vierge
Literally ‘virgin’ sauce -- uncooked, and prepared using ‘virgin’ olive oil.
scraped vanilla bean
Scrape the inside of one slit vanilla bean with a small knife or a teaspoon to collect its tiny seeds.
sear
To start the cooking process by subjecting food – generally meat or fish – briskly to very high heat in a preheated pan. This gives an appealing color to the food and releases new flavors and aromas.
season
To flavor foods to enhance their taste. Salt is the number one taste enhancer in cooking. Choose from among a wide array of spices for variety.Synonyms: Season
separating
When you can observe droplets of fat detaching from the rest of a liquid.
shelling shrimp
First, cut off the head (set aside with the shells to prepare a fumet.) Then peel, segment by segment, to the tail, which can be removed or left on for presentation purposes. Finally, devein by making a shallow cut lengthwise down the outer curve of the shrimp and remove the “vein” or digestive tract, which tastes bitter. Keep the shrimp whole.
skim
To remove the foam or impurities that rise to the surface when preparing meat stock.
speck
Speck is a lightly cured ham, with a well-balanced taste, milder than the strongly smoked cured hams of northern Europe, yet bolder than the hams of the Mediterranean region.
speculaas cookie
Traditional biscuit or cookie that originates in northern France, Belgium, the Netherlands and Germany. It’s a delicious biscuit to be savored with coffee, or to be served on the side with a scoop of ice cream. Its flavor of cinnamon and clove is incomparable.Synonyms: speculaas biscuit
spider skimmer
A wire web-like skimming spoon, used to gently remove vegetables or meat from their cooking liquid.
sterilizing
Wash a glass jar. Sterilize it by dipping it 10 minutes into boiling water; drip dry on a kitchen towel.
stew
To cook food at a slow simmer for a long period of time.
sweat
To cook pieces of food in an open pan in a small amount of fat to remove excess water.
syrup
Traditionally, equal amounts of water and sugar placed in a stainless steel pan, and brought to the boil. As it starts boiling, the syrup is ready. At this time, the syrup can be flavored with citrus peel, aromatic herbs or spices. Infuse for 15 minutes minimum.