| Term | Definition
|
|---|
| Porcini mushrooms | Pale brown mushrooms which can range up to 10
inches in diameter. May be available fresh in
the U.S. in some markets, but can also be found
dry. Soak dry mushrooms in hot water for about
20 minutes before using in recipes.
|
| Red Cabbage | A misnomer because red cabbage is usually more of a purple color. A round solid head of cabbage similar to white or Dutch cabbage. In Britain, red cabbage is pickled. In the Netherlands, Denmark and Sweden it is stewed with apples and spices.
Cooked red cabbage is a common side dish in German cuisine. Red cabbage is often cooked with vinegar to preserve its color. when used raw it is a colorful addition to green salads and cole slaws.
|
| rosewater | A perfumy flavored and fragrant distillation of rose petals often used in the cuisines of the Middle East, India and China.
|
| Scald | Plunging foods with skins, such as tomatoes, into
boiling water. This loosens and splits the skin,
so it can be removed easily.
|
| Scalding milk | Heat milk to just below the boiling point. This
can slow the souring of the milk.
|
| scant | Not quite up to full measure. For example: a scant teaspoon of an ingredient would be less than a teaspoonful as opposed to a level teaspoon, rounded teaspoon or heaping teaspoon.
|
| 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.
|
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