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SAUTE To cook food quickly in a small amount of fat or oil, until brown, in a skillet or saute pan over direct heat. The saute pan and fat must be hot before the food is added, otherwise the food will absorb oil and become soggy.
SCALD To dip fruits or vegetables in boiling water in order to loosen their skins and simplify peeling. The produce should be left in the water for only 30 seconds to prohibit cooking, and should be shocked in an ice water bath before the skin is removed
SCALE To remove the scales from the skin of a fish using a dull knife or a special kitchen tool called a fish scaler.
SEAR To brown meat or fish quickly over very high heat either in a fry pan, under a broiler or in a hot oven. Searing seals in the food's juices and provides a crisp tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.
SEASON To add flavor to foods. To coat the cooking surface of a new pot or pan with vegetable oil then heat in a 350 degree oven for about an hour. This smoothes out the surface of new pots and pans, particularly cast-iron, and prevents foods from sticking.
SEED To remove the seeds from fruits and vegetables.
SHRED To cut food into thin strips. This can be done by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.
SIEVE To strain liquids or particles of food through a sieve or strainer. Press the solids, using a ladle or wooden spoon, into the strainer to remove as much liquid and flavor as possible.
SIFT To pass dry ingredients through a fine mesh sifter so large pieces can be removed. The process also incorporates air to make ingredients like flour, lighter. Synonymous with AERATE.
SIMMER To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles just begin to break the surface.
SKEWER To spear small pieces of food on long, thin, pointed rods called skewers.
SKIM To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid, such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.
SKIN To remove the skin from food before or after cooking. Poultry, fish and game are often skinned for reasons of appearance, taste and diet.
SMOKE To expose fresh food to smoke from a wood fire for a prolonged period of time. Traditionally used for preservation purposes, smoking is now a means of giving flavor to food. Smoking tends to dry the food, kills bacteria, deepens color and gives food a smoky flavor. The duration of smoking varies from 20 minutes to several days. The most commonly used woods are beech, oak and chestnut to which aromatic essences are often added. Small home smokers are now available.
STEAM To cook food on a rack or in steamer basket over a boiling liquid in a covered pan. Steaming retains flavor, shape, texture, and nutrients better than boiling or poaching.
SUPREME To remove the flesh sections of citrus fruit from the membranes. Using a sharp knife, cut away all of the skin and pith from the outside of the fruit. Place the knife between the membrane and the flesh of one section and slice down. Turn the knife catching the middle of the fruit. Slice up, removing each section sans membrane.
SWEAT To cook vegetables in fat over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking fat. If the pan is covered during cooking, the ingredients will keep a certain amount of their natural moisture. If the pan is not covered, the ingredients will remain relatively dry.
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TEMPER 1. To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to hot liquid for further cooking. This process is used most in making pastry cream and the like. 2. To bring chocolate to a state in which it has snap, shine and no streaks. Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candymaking or decorations. Chocolate must be tempered because it contains cocoa butter, a fat that forms crystals after chocolate is melted and cooled. Dull grey streaks form and are called bloom. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 degrees F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate.
TENDERIZE To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during cooking. TRUSS To secure food, usually poultry or game, with string, pins or skewers so that it maintains a compact shape during cooking. Trussing allows for easier basting during cooking.
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UNLEAVENED The word which describes any baked good that has no leavener, such as yeast, baking powder or baking soda.
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VANDYKE To cut zigzags in edges of fruit and vegetables halves, usually oranges, tomatoes or lemons. The food is usually used as a garnish to decorate a dish.
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WHIP To beat ingredients such as egg whites or cream until light and fluffy. Air is incorporated into the ingredients as they are whipped, increasing their volume until they are light and fluffy.
WHISK To beat ingredients together until smooth, using a kitchen tool called a whisk.
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XXX, XXXX, 10X An indicator on a box of confectioners sugar of how many times it has been ground. The higher the number of X's the finer the grind.
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YAKITORI A Japanese term meaning "grilled."
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ZEST To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter.