Show Subscription Form




Glossary

St. Louis-Style Ribs

Spareribs with the breastbone removed.

Read more »

Steaks (Fish)

A cross-section of large roundfish and contain part of the backbone. They can be from 1/2 inch to 1 inch thick.

Read more »

Steam

To cook foods covered on a rack or in a steamer basket over a small amount of boiling water. Most often used for vegetables.

Read more »

Steep

To place dry foods, such as tea leaves, in hot water to extract flavor and/or color.

Read more »

Stew

To cover food with liquid and slowly cook over low heat in a tightly covered pot. This cooking method tenderizes tough cuts of meat and allows flavors to blend.

Read more »

Stiff Peaks

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

Read more »

Stir

To blend a combination of ingredients by hand using a spoon in a circular motion.

Read more »

Stir-Fry

To quickly saute meats and vegetables while stirring constantly in a wok or skillet.

Read more »

Stock

A long-simmered broth made from meat, poultry, fish and/or vegetables with herbs and spices.

Read more »

Stocks

Soups usually made with meaty bones (possibly roasted), meat and vegetables. Stock should be clear and free of grease and have a subtle flavor.

Read more »

Page 20 of 22   ...13 14 15 16 17 18 19 20 21 22  
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT