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Glossary

Skim

To remove with a spoon a layer of fat or foam that rises from the top of cooking liquids.

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Smithfield Ham

Ham that is processed in the Smithfield area of Virginia. This seasoned, hickory-smoked ham is usually aged for 6 to 12 months. The ham is dark in color, lean and salty. Prepare according to…

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Smoked Ham

Processed by being exposed to smoke or by having Liquid Smoke applied to the surface. A smoked ham can also be cured.

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Snip

To cut herbs into small pieces using a kitchen shears.

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Soft Peaks

The stage of beating egg whites or heavy whipping cream when the beater is lifted from the mixture and the points of the peaks curl over.

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Soft-Ripened Cheeses

Cheese ripened with bacteria, which may have a creamy—and sometimes spreadable—consistency.

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Soften

To bring butter, margarine or cream cheese to a soft consistency by holding at room temperature for a short time.

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Spareribs

Curved ribs from the pork belly. While they are the least meaty of the ribs, they have a meaty pork flavor.

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Spice Bag

A container made out of cheesecloth to hold whole spices and/or herbs. The bag makes it easy to remove and discard the spices or herbs before serving.

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Split Chicken

A broiler/fryer that was cut lengthwise in half.

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