|shallots ||Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor.
Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic. |
|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. |
|spiedini ||Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish). |
|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 |
|T. ||In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ |
|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. |
|tahini ||Sesame seed paste used in Middle Eastern cooking. |
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