Here are the definitions for the letter "s"

<< Page: 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 >>

Sassafras

The leaves of the sassafras tree are used in making traditional gumbo.

Sassafras

The leaves of the native North American sassafras (albidum or variifolium) tree, which are dried and used to make File' Powder and sassafras tea. The root bark is used as a flavoring agent in Root Beer.

Sassafrass

leaves from the Native American sassafras tree are dried and used to make file powder and sassafras tea. The root bark is used as a flavoring agent in root beer.

Satay

Also spelled sate and sateh. These are pieces of meat or fish threaded onto skewers and grilled over a flame. Several variations of these are seen throughout Southeast Asia. A spicy peanut sauce is served with meat satay in Vietnam and Thailand.

Satay

Pieces of meat or fish skewered and grilled, then served with spiced sauce.

Satay

kebabs of skewered meat or poultry

Sate; satay

An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Sate' is usually served with a spicy peanut sauce. It's a favorite snack food but is also often served for an appetizer and sometimes as a main dish.

Sato-imo

Taro root

Satsuma Mandarin

Hardiest of all mandarins. Seedless and easy to peel. Excellent flavor when ripe in winter months. Stores well when refrigerated but not well on tree. A very slow grower.

Saturated fat

A fat molecule that has chemically bonded with the maximum number of hydrogen atoms it can hold. Found naturally in foods of animal origin, including meat, poultry, fish and dairy products, as well as in coconut, palm and palm kernel oils. Usually solid at room temperature.

Sauce

verb To cover or mix a food with a sauce.

noun In the most basic terms, a sauce is a thickened, flavored liquid designed to accompany food in order to enhance and bring out its flavor. In the days before refrigeration, however, sauces were more often used to smother the taste of foods that had begun to go bad. The French are credited with refining the sophisticated art of sauce making. It was the 19th-century French chef Antonin Careme who evolved an intricate methodology by which hundreds of sauces were classified under one of five mother sauces. Those are: Espagnole (brown stock-based), Veloute' (light stock-based), Bechamel (basic white sauce), Hollandaise and Mayonnaise (Emulsified sauces) and Vinaigrette (oil-and-vinegar combinations).

Saucepan

A round cooking utensil with a relatively long handle and (usually) a tight fitting cover. The sides can be straight or flared and deep (the standard shape) or as shallow as 3 inches. Depending on the style, the versatile saucepan has a multitude of uses including making soups and sauces, boiling vegetables and other foods, braising and even sauteing (in the low-sided models). Saucepans come in sizes ranging from 1 pint to 4 quarts. They are made from various materials including aluminum, anodized aluminum, ceramic, copper, enameled (cast iron or steel), glass and stainless steel. Choose saucepans that are well balanced, with handles that allow the pan to be easily lifted.

Sauces

Most French sauces are wine based. Wine is used in combination with cream or spices and/or stock.

Saucisse

French for small sausage.

Saucisson

Saucisson is a large, smoke-cured sausage.