Here are the definitions for the letter "s"

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

Scald

n. A dry, tan- or brown-colored area on the skin o a fruit, such as an apple. It's usually caused by overexposure to sunlight and rarely affects the fruit quality. Scald v. 1. A cooking technique-often used to retard the souring of milk-whereby a liquid is heated to just below the boiling point. 2. To plunge food such as tomatoes or peaches into boiling water (or to pour boiling water over them), in order to loosen their skin and facilitate peeling. Also referred to as Blanch.

Scale

To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler.

Scale

A technique by which the scales are removed from the skin of a fish, generally using a dull knife or a special kitchen tool called a fish scaler.

Scale, kitchen

A kitchen device used to accurately record the weight of ingredients. Kitchen scales are particularly important for consistent baking results and for weighing meats in order to estimate cooking time. Though there are many styles of kitchen scales, there are two basic types-spring and balance scales. Spring scales register weight when an item is placed in the weighing pan, which then depresses a spring attached to a recording dial. A bowl scale is a type of spring scale which uses a bowl container rather than a shallow sided pan. As spring scales get older the spring may weaken, thereby reducing the scale's accuracy. The more accurate balance scales usually have a pan for ingredients on one side and a platform for weights on the other. The ingredient's weight is determined when it balances with the weights on the other side. The main disadvantage of a balance scale is that it usually takes up more room than a spring scale. The less popular beam balance scales use weights that slide along two bars. The correct weight of the ingredients registers when the bars balance

Scallion

A bulb-less, white onion with hollow green sprouts. Used to infuse dishes with a mild onion taste. Also known as green onion.

Scallion

Commonly known as spring onion or green onion. They tend to be milder tasting than other onions and are typically steamed and set in salads in western cookery and used in many Asian recipes.

Scallion

also called spring onion or green onion.

Scallions

Scallions are also known as green onions and refer to a distinct variety of immature onions. The vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. Store in the refrigerator, wrapped for up to five days. They can be eaten raw or cooked in numerous dishes from soups to salads.

Scallop

A bivalve mollusk with a ribbed, fan-shaped shell. In U.S. markets, only the adductor muscle, which opens and closes the shell is available. The Bay scallop is smaller, sweeter and a bit more succulent that their deep sea counterparts.

Scallop

A very popular bivalve mollusk with matching fan-shaped shells frequently used in dishes such as the famous Coquilles St. Jacques. There are hundreds of species of scallops around the world, but three of them dominate scallop sales in the U.S.: North Atlantic sea scallops, bay scallops and the Japanese sea scallop. The most common portion eaten in the U.S. is the round adductor muscle, the disc-shaped white meat which connects a scallop's tissue to its shell. In most other countries, however, scallops are eaten with the roe attached to the adductor meat. Live scallops, which are eaten whole like clams or oysters, are also increasingly popular.

• Bay scallops are usually found on the East Coast, and are quite small, the muscle reaching only 1/2 inch or so wide. They are sweeter than the sea scallop. They're also less common and so more expensive than the sea scallop. Bay scallops typically run 80-120 per pound.
• The sea scallop's muscle averages 1-1/2 inches across. North Atlantic sea scallops, which are harvested from Nova Scotia to Virginia, are the largest scallops sold in the U.S., averaging 10-40 count per pound. While almost as sweet as bay scallops, they are less tender.
• There is also a tiny calico scallop, caught off the coast of Florida, which runs 150-250 per pound.

Generally, the bigger the scallop, the more expensive it is. Fresh bay scallops are available on the East Coast in the fall, whereas fresh sea scallops are best mid-fall to mid-spring.

Scallop

Shellfish with a delicate taste available in a range of sizes. Scallops can be steamed, fried or grilled but should be cooked gently. The flesh is firm and white, the coral (or roe) is orange or pale red in colour. Scallops are bivalve mollusks with rich, slightly sweet flesh. They are marketed fresh and frozen in two common varieties. The round flesh of sea scallops is about 2 inches (5 cm) in diameter. The bay scallop is considerably smaller. Both are usually sold already shelled. For other shellfish varieties, see clams, crabs, lobster, mussels, oysters, and shrimp.

Scallop

noun 1. This popular Bivalve Mollusk has two beautiful fan-shaped shells that are often used as containers in which to serve dishes such as Coquilles St. Jacques. Though the entire scallop including the Roe is edible (and relished by many Europeans), the portion most commonly found in U. S. markets is the adductor muscle that hinges the two shells. There are many scallop species but in general they're classified into two broad groups-bay scallops and sea scallops. Bay scallops, generally found only on the East Coast, are very tiny (the muscle is about 1/2 inch in diameter). They average about 100 per pound and their meat is sweeter and more succulent than that of the sea scallop. They're also more expensive because they're less plentiful. The small calico scallops-though they're deep-sea creatures are often sold as bay scallops on the West Coast. They're found in the Gulf of Mexico and along the East Coast of Florida. The muscle of the larger, more widely available sea scallop averages 1 1/2 inches in diameter (about 30 to the pound) and is not as tender as the smaller varieties. Though slightly chewier, the meat is still sweet and moist. The color of scallops ranges from pale beige to creamy pink. If scallops are stark white, it's a sign that they've been soaked in water-a marketing ploy to increase the weight. Fresh bay scallops are available on the East Coast in the fall, whereas the peak season for fresh sea scallops is midfall to midspring. Because scallops perish quickly out of water, they're usually sold shucked. All fresh scallops should have a sweet smell and a fresh, moist sheen. They should be refrigerated immediately after purchase and used within a day or two. Frozen scallops are generally available year-round, either breaded or plain. Scallops benefit from brief cooking and are suitable for a variety of preparation methods including sauteing, grilling, broiling and poaching. They're also used in soups, stews and salads.

2. A thin, boneless, round- or oval-shaped slice of meat or fish that is usually lightly breaded and quickly sauteed. Known as escalope in French.

verb 1. To prepare a food (most notably potatoes) by layering slices of it with cream or a creamy sauce in a casserole. Scalloped foods are often topped with bread or cracker crumbs before being baked.

2. To form a decorative edge in the raised rim of pie dough. Also referred to as crimp and Flute.

Scallopini

This is like a pattypan squash, only it's greener and rounder.

Scallops

are bivalve mollusks with rich, slightly sweet flesh. They are marketed fresh and frozen in two common varieties. The round flesh of sea scallops is about 2 inches (5 cm) in diameter. The bay scallop is considerably smaller. Both are usually sold already shelled.

Scaloppine

A term in Italian cookery describing a thin scallop of meat (most often veal), usually prepared by dredging the meat in flour before sauteing it. Scaloppine dishes are generally served with a sauce based on wine or tomatoes.