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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition snow crab A type of crab found in the North Pacific region, may be cooked by frying or broiling but the easiest way is to steam them in a large pot with a little boiling water until they turn a nice orangey color. Live crabs should be cooked the day they are purchased and refrigerated until cooking. Cook raw crabmeat within 24 hours of when the crab dies. Crab can then be shelled and used in recipes or dipped in drawn butter as with lobster. soft crack stage In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees. stick of butter one stick or cube of butter equals 1/2 cup. stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. sweat, to to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored Tabasco (Sauce) Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy. tapas Appetizers popular throughout Spain. Tempe Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu. Also spelled tempeh. Teppanyaki cooking Japanese cooking on a grill. tofu Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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