COOKING & BAKING
DICTIONARY
Page 3 covers S - Z
| SILPAT MAT |
|---|
| A non-stick baking sheet that transfers heat to the food without burning |
| SIMMER |
| To cook in liquid just below boiling point The surface should hardly show movement |
| SPUMONI |
| Italian style ice cream that has several different colored layers &/or several flavors that may include fruits or nuts |
| STEEP |
| To let food stand in hot liquid in order to extract ( tea) OR enhance flavor (poached fruit in syrup) |
| STOCK |
| The strained liquid from cooked vegetables, meat or fish bones, water & herbs |
| SULTANAS |
| Golden raisins |
| SWEAT |
| To cook in a small amount of fat in a coverd pot over a low heat The ingredients brown & cook in their own juices |
| SYLLABUB |
| An English dessert made with whipped cream, sherry or white wine and sugar & often infused with lemon |
| TAGINE |
A North African stew of spiced meat & vegetables prepared by slow cooking in a shallow earthenware cooking dish with a tall, conical lid |
| The tagine's conical shape makes a uniquely moist, hot cooking environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses & then trickles down the sides back into the dish. |
| TAPENADE |
| Tapenade is a dish consisting of puréed or finely chopped olives, capers & olive oil |
| TARTAN |
| A meat or vegetable pot pie with a filling |
| TERRINE |
| An entree, side dish or dessert with meat & vegetables, just vegetables OR fruit &/or ice cream |
| Some recipes require gelatin or other ingredients that will enable you to keep the Terrine solidly held together when slicing |
| Can refer to a rectangular pan usually with sides of at least 3 inches tall or a loaf pan |
| TIAN |
| A dish of layered ingredients usually topped with shreded cheese |
| TOSS |
| To combine ingredients by repeatedly lifting them to different positions |
| TREVISO |
| A magenta & white radicchio type of lettuce
that looks like a more colorful Belgian Endive & is only available from November until February. |
| TRUFFLES |
| SWEET A soft candy made of a chocolate mixture typically flavored with rum & covered with cocoa. |
| SAVORY A wild mushroom |
| TRUSS |
| Using butcher's twine to pull together a roast of chicken, turkey or beef, etc. while it cooks |
| TUILE |
| Light dry & crisp cookie usually made in a mold |
| TZATZIKI |
| Greek tangy yogurt dip with garlic & herbs |
| UMAMI |
| A combination 20 ameno acids |
| Sometimes described as savory & often tied to Japanese food |
| Alters the perception of other tastes: Sodium seems saltier, sugar is sweeter and sour & bitter less harsh |
| It is one of the 5 basic tastes - sweet, sour, bitter, salty & umami |
| VICHYSSOISE |
| Chilled soup made from potatoes, leeks, onions, herbs & cream |
| WHIP |
| To beat egg whites or heavy cream
rapidly in order to incorporate air & produce expansion |
| XANTHUM GUM |
| Xanthum Gum is a thickener that is used a lot in gluten-free recipes Avoid this product if you're alergic to corn |
| ZABIGLIONE |
| A light mousse or custard like Italian dessert with eggs, sugar & white wine |
| Same as Sabayon |
| ZEST |
| Grate the outer colored layer of a fruit but do not include the white inside layer |
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