| Word |
Language |
Definition |
| Sabayon |
français |
Sparkling cream containing alcohol or wine, sugar, egg yolks, whipped and heated with the bain-marie. It accompanies or is used as glazing with many preparations. |
| Sabler |
français |
To mix butter and flour until obtaining a mixture having the texture of sand. |
| Saindoux |
français |
Lard. |
| Saisir |
français |
To surprise at high temperature a food in a frying pan, a wok. This allows the pores meats to be immediately closed again by coagulation of proteins, keeping juices inside. If the meat is not seized, it returns water and hardens. |
| Salaison |
français |
Operation which consists in immersing food in salt or brine to preserve them. |
| Salmigondis |
français |
Ragout made up of various ingredients cut in Des. |
| Salmis |
français |
Ragout of game birds, primarily woodcock, pheasant, young partridge, pigeon, guinea fowl and duck. |
| Salpicon |
français |
Preparation made up of elements cut in small Des. |
| Sapide |
français |
Goûteuse preparation, in opposition to insipid. |
| Saumure |
français |
Sea salt solution, added with sugar, salpetre and aromatics in which one immerses food intended to be preserved by salting. |
| Serrer |
français |
To add sugar in white beaten in snow, to change the texture of the white and to make them more compact; |
| Silpat |
français |
Silicone silk fiber fabric covered. It replaces paper cooking and supports many passages to the furnace. |
| Sirop |
français |
Mix of sugar and water carried with the first bubbles. |
| Sommités |
français |
Stem furnished with many flowers. |
| Soubise |
français |
Finishes comprising of mashed potaties onions such as sauces, jokes, mashed potaties… |
| Subric |
français |
Made croquette of elements already cooked such as meats, chicken livers or vegetables dependant of sauce bechamel sauce, eggs, flour jumped to butter, been useful in entry or trimming. |
| Sucs |
français |
Residues (of meat, fish) stuck to the ustensil of cooking which will give their taste to sauce. One separate them by thawing them. |
| Suer |
français |
Action to generally cook soft fire a food a vegetable. The purpose of this operation is to melt without coloring in a greasy substance this vegetable to cause its exudation. |
| Suprême |
français |
Velvety to which one adds fresh cream; |
