The Vocabulary of Cooking.....So - Sw

Wow!  We are on the 3rd addition of culinary terminology that begin with "S."  That's a lot of S's.  

We have a recipe for you that might be interesting to include a recipe this time that will help in being a bit more wholesome.  The 2 Prickly Pears love home cooking,  This kind of cooking that is from scratch.  Instead of opening a can or a box, we have a recipe that will make your soups, risotto, gravy, etc, more tasty.

Sorbet - is a frozen dessert made of simple syrup and various flavorings.

Strawberry Sorbet

Soufflé - means "to puff up" it is a light baked cake from French cuisine.

Cheese Souffle

Sous vide - is a method of cooking food sealed in airtight plastic bags in a temperature-controlled water bath (usually low temperatures for long periods of time).

Soy lecitihin - is a substance extracted from soy beans commonly used as an emulsifier.

Soy sauce - is an Asian condiment made from fermented soy beans.  It has a salty flavor.

Soy Sauce

Spaetzle - is a traditional German form of pasta noodle.

Spaetzle

Spherification - is a technique used to create spheres by jellification of a liquid when submerged in a bath.

Mango Spheres

Sriracha - is a fiery red hot sauce usually red chilies and vinegar.

Sriracha

Star anise - is an Asian distinctively shaped, licorice flavored, aromatic spice.

Star Anise

Steam - is a delicate method of cooking with steam.

Steep - is to allow and ingredient's flavor to infuse into another by letting it sit in it.

Stock - is arguably one of the most important ingredients in a kitchen and are at the core of classic cooking. Stocks add depth of flavor to most dishes, sauces or soups.

Stock Pot with the makings for Chicken Stock

You will need:

2 1/2 lbs chicken pieces

2 celery ribs with leaves, cut in chunks

2 medium carrots, cut in chunks

2 medium onions, quartered

1 small fennel bulb, quartered

2 bay leaves

1/2 teaspoon dried rosemary, crushed

1/2 teast dried thyme

8-10 whole peppercorns

2 quarts cold water

What you need to do:

Place all ingredients in a Stock Pot or Dutch Oven.  Slowly bring to a boil.  Reduce heat.  Skim any foam from the stock surface.  Cover and simmer for 2 hours.  Set chicken aside until cool enough to handle. ** Strain broth, disgarding vegetables and seasonings.  Refrigerate for 8 hours or overnight.  Skim fat from surface.  Yield:  about 6 cups.

**Save meat for another use, like chicken salad, chicken tacos, or make chicken soup with your home made chicken broth.

Stock pot - is a large pot used for those big jobs like making large batches of soup, or stock and even cooking pasta.

Superfine sugar - sometimes called bar sugar as it's commonly used in cocktails for it's quick dissolving properties.

Supreme - is a segment of citrus with the skin and pith removed.

Supreming a grapefruit

Sweetbreads - is the thymus gland and are a highly prized organ meat that are widely appreciated for their mild flavor and velvety.

As always, we wish you happy learning as you culinary vocabulary grows and grows.  So go out now and make something good.