Techniques
Cooking methods (roasting, braising), prep methods (chiffonade, julienne), preservation (pickling, curing).
sabayon
Sabayon, also known as zabaglione, is a light, frothy Italian custard-like sauce made from whipped e...
1 referencesalsa cruda
Salsa cruda is a type of uncooked, fresh salsa.
salt baked
Salt baking (also called saltbaking) is a unique cooking technique that involves baking food, typica...
salt crust
A salt crust, also known as a salt dome or salt shell, is a culinary technique where food is complet...
2 referencessalt cured
Salt-curing is a food preservation technique.
saltine crust
A saltine crust is a type of breading or coating made from crushed saltine crackers, commonly used t...
salting
Salting is a fundamental culinary technique that involves the application of salt to food during the...
salt packed
Salt-packing, also known as dry-salting, is a traditional food preservation technique that involves...
salt rim
A salt rim is a technique used to prepare the rim of a glass or cocktail vessel by coating it with s...
1 referencesandwich spread
Sandwich spread, also known as sandwich filling or sandwich paste, refers to a creamy, spreadable mi...
7 referencessanta maria style
Santa Maria style is a barbecue technique from California's Santa Maria Valley built around grilling...
sashimi
Sashimi is a Japanese preparation of very fresh, raw seafood sliced thin and served without cooking,...
61 referencessauce thickener
A sauce thickener is an ingredient or technique used to increase the viscosity of sauces, gravies, a...
sauce vin blanc
Sauce vin blanc ("white wine sauce") is a French sauce made by reducing white wine with fish, chicke...
sauerbraten
Sauerbraten is a German braised beef dish, most associated with the Rhineland, in which a tough cut...
1 referencesaute
Sauté is a French cooking technique in which ingredients are cooked in a shallow pan over relatively...
14 referencesscalded milk
Scalded milk, also known as heated milk or blanched milk, is a dairy product that has been subjected...
scalloped
Scalloped is a culinary term that refers to a baking technique where ingredients are arranged in lay...
5 referencesscallopini
Scaloppini, also known as scaloppine, is a culinary term that refers to thin slices of meat, typical...
1 referencescoring
Scoring means making shallow cuts in food; the purpose depends on whether it is dough, meat, skin or...
scramble
Scramble: A cooking technique for eggs that produces a soft, creamy texture by beating them and cook...
15 referencesscrambled egg
Eggs cooked by beating and then heating gently with constant stirring, producing a soft, creamy curd...
12 referencesscuffin
Scuffin: A hybrid baked good combining the flaky, cut-in-butter dough of a scone with the moist, cak...
sear
To sear food is to expose its surface to very high temperatures, typically 400-600°F (200-315°C), so...
211 referencessecondary fermentation
Secondary fermentation is a slower, second stage of fermentation that follows an initial primary fer...
5 referencessegment
A segment is one of the individual, membrane-wrapped sections of juicy pulp and seeds that a citrus...
10 referencessegmenting
Segmenting, also called suprêming, is the knife technique of removing the skin and white pith from a...
10 referencesseparation
Separation, in the culinary context, refers to the process of dividing or splitting a homogeneous mi...
16 referencesseven minute frosting
Seven Minute Frosting, also known as boiled or cooked frosting, is a light and airy frosting made fr...
shallow fry
Shallow-frying is a cooking technique where food is partially submerged in hot oil or fat and cooked...
shaved ice
Shaved ice, also known as snow cones or Hawaiian shave ice, is a popular frozen dessert made by shav...
9 referencesshaving
Shaving, in the culinary context, refers to the technique of thinly slicing or peeling ingredients t...
30 referencessheet pan dinner
A sheet pan dinner, also known as a sheet tray meal or one-pan meal, is a simple and convenient cook...
shoestring
Shoestring, also known as 'julienne' or 'matchstick', refers to a culinary cutting technique in whic...
shoulder
The shoulder is a cut of meat that comes from the upper part of an animal's front leg, specifically...
38 referencesshucking
Shucking refers to the process of removing the shell or husk from certain types of seafood, particul...
3 referencessift
Sifting is a culinary technique used to aerate and combine dry ingredients, particularly flour, powd...
6 referencessilver cake
Silver cake is a type of light, delicate white cake.
silver dollar pancake
A 'silver dollar' in culinary terms refers to a small, round pancake that is cooked until golden bro...
1 referencesimmer
Simmering is a gentle cooking technique used to slowly cook food in liquid at a temperature just bel...
498 referencessingle crust
A single crust, also known as a bottom crust or open-faced pie, is a type of pastry shell used in ba...
1 referencesingle layer
A 'single layer' in culinary terms refers to the arrangement of ingredients or components in a dish...
6 referencesskim
To skim is to remove the layer of fat, foam, or impurities that rises to the surface of a liquid, su...
3 referencesskinless
Skinless describes meat, poultry, or fish that has had its skin removed before cooking or serving, m...
10 referencesslice
To slice is to cut an ingredient into thin, flat pieces, usually with a knife, mandoline, or slicer.
431 referencesslice and bake
Slice-and-bake refers to cookies made by shaping chilled dough into a log and then cutting it into r...
slow cooking
Slow cooking is a culinary technique that involves cooking food at a low temperature over an extende...
51 referencesslow fermentation
Slow fermentation, also known as cold fermentation or long fermentation, is a culinary technique use...
8 referencesslow roasting
Slow roasting is a cooking technique that involves roasting food at a low temperature for an extende...
7 referencessmash burger
A smashburger is a style of hamburger patty made by pressing ground beef into a thin, wide disc and...