Cooking terms: S

14 terms beginning with S.

• SashimiA Japanese dish of very fresh raw fish or seafood, sliced thinly and served without rice, usually with soy sauce, wasabi and pickled ginger.
• SatayA Southeast Asian dish of marinated pieces of meat threaded onto skewers and grilled over charcoal, usually served with a peanut sauce.
• Savoy cabbageA cabbage with dark green, deeply crinkled, loosely packed leaves and a mild, sweet flavour, used in soups, stir-fries, braises and as a side dish.
• ScallopA shellfish with a fan-shaped, ridged shell, prized for its sweet, tender white meat and orange roe, and usually seared, grilled or baked.
• Seasoned flourA mixture of plain flour with salt, pepper and sometimes spices or dried herbs, used to coat meat, fish or vegetables before frying or browning.
• SemifreddoAn Italian frozen dessert made from whipped cream, eggs and sugar, with a light, mousse-like texture that needs no churning.
• Sesame brittleA crunchy sweet made by stirring toasted sesame seeds into hot caramel or honey syrup, then spreading it thinly to set hard.
• Sesame saltA Japanese and Korean seasoning of toasted sesame seeds ground lightly with salt, sprinkled over rice, vegetables and other dishes.
• Soybean curdThe food known as tofu, a soft or firm block made by curdling soy milk and pressing the curds, with a mild flavour that absorbs seasonings well.
• Soybean oilA neutral, pale cooking oil pressed or extracted from soya beans, widely used for frying, baking and dressings and often sold as vegetable oil.
• SpaghettiA long, thin, round pasta made from durum wheat semolina and water, one of the most popular pasta shapes, served with many sauces.
• Spaghetti bologneseA popular dish of spaghetti served with a rich minced meat and tomato sauce, a British and international version of the Italian ragù alla bolognese.
• SpatchcockTo cut out the backbone of a chicken or other bird and press it flat, so it cooks more quickly and evenly when roasted, grilled or barbecued.
• Spelt flourA flour milled from spelt, an ancient wheat, available as wholegrain or white, with a nutty flavour and softer, more delicate gluten than modern wheat.