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Glossary

This page contains a glossary of words and phrases which you may find on this website, along with their explanations.


Salt :
Adding salt to a food to bring out the flavour, or preserve it.
Salt - pictures
Salt - podcasts
Saucepan:
A vessel with vertical sides, about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. The are usually made of metal and come in a variety of sizes.
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Sauté:
Food is cooked using a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. Food that is sautéed is browned while preserving its texture, moisture and flavour.
Scald:
To pour boiling water over food to clean it, or to bring milk to almost boiling point.
Scales:
A measuring instrument for determining the weight or mass of an ingredient against a pre determined scale. They come in a variety of shapes and sizes. There are electric and manual scales.
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Scallop:
A mollusc.
Scissors:
A hand operated cutting instrument. They consist of a pair of metal blades connected in such a way that the sharpened edges slide against each other.
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Score:
To make shallow parallel or criss-cross cuts in the surface of food, to improve its appearance and help it cook more rapidly.
Sear:
To brown the surface of meat quickly in hot fat, before grilling or roasting, to seal the surface of the meat and help to retain juices.
Season:
To add salt and pepper to food to make it more tasty.
Season - podcasts
Seasonal, In Season:
Foods that are naturally ripe and ready to eat at a particular time of year without preserving. For example Blackberries in September and October, Strawberries in June.
Seasoning:
Spices, salt, pepper and herbs added to give more depth of flavour.
Separate:
This dividing food or a mixture into its component parts. For example, separating an egg into the yolk and white or letting the solids in a liquid settle to the bottom before straining off.
Seperate (an egg) - pictures
Seperate (an egg) - podcasts - podcasts
Shred:
Slicing or tearing food into fine pieces with your hands, a knife or coarse grater.
Shred - pictures
Shred - podcasts
Sieve:
A tool consisting of a mesh, net or other filtration method that separates wanted form unwanted material. It can also be used for classifying powders by particle size.
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Sieve:
To use a sieve to remove any lumps from sugar and flour and to add air to the mix. To use a sieve to drain liquid.
Sieve - pictures
Sieve - podcasts
Sift:
To shake a dry ingredient through a sieve or flour sifter to remove lumps and add air.
See sieve.
Simmer:
To cook a liquid in a pan so that it bubbles gently but does not boil(around 96C).
Shred - pictures
Shred - podcasts
Skewer:
Pointed metal of wooden stick for holding poultry, meat of fish in shape during grilling or roasting. They are usually stainless steel and have a pointed tip at one end and some kind of grip at the other end for easy removal.
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Skim:
To remove the scum of fat from the surface of liquid food.
Slice (Fish or Egg):
An implement for turning eggs and/or fish when frying or baking.
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Slotted spoon:
A spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass through while preserving the larger solids on top. It can be used like a small sieve or to retrieve items from a cooking liquid while preserving the liquid in the pot.
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Slow Cooker:
A plug-in electrical cooking appliance that maintains a relatively low temperature (compared to other cooking methods like baking, boiling, and frying) for many hours, allowing unattended cooking of pot roast, stew, and other suitable dishes.
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Soak:
To place food in a liquid, usually water, and leave for some time, so that the food absorbs the water and becomes softer and easier to eat or cook.
Souse:
To pickle in brine (salt water) or vinegar.
Spatula:
A mixing or spreading implement, that can be made of metal or plastic. Spatulas have many uses including the mixing of ingredients and the scraping out of bowls, to the spreading and turning of food.
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Spit:
A rotating wooden or metal rod onto which meat or poultry is impaled for cooking - sometimes over an open fire.
Spoon:
a utensil consisting of a small shallow bowl, oval or round, at the end of a handle. The come in a wide variet of shapes and sized made in metal and wood and can be used for measuring (e.g. 1x teaspoonful) stirring, tossing ingredients, scooping, serving and eating.
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Steam:
To cook in the steam from rapidly boiling water. The food is held in a separate container, usually placed above the container holding the water. The water does not come in to contact with the food.
Steam - pictures
Steam - podcasts
Steamer:
A container with two compartments and a lid used to steam food. The bottom compartment is filled with water, and the top compartment, which usually has small holes in the base contains the food. As the water heats up in the bottom compartment steam rises and cooks the food in the top compartment.
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Sterilise:
To kill harmful micro organisms, usually by heating.
Stew:
To cook slowly and for a long period in simmering liquid. The liquid is served as part of the final dish.
Stir:
To mix with a circular action, usually with a fork, spoon or spatula.
Stir Fry:
To cook quickly by stirring food in a small amount of hot fat.
Stir fry - pictures
Stir fry - podcasts
Stock:
The liquid produced wen meat bones, poultry, fish, or vegetables are simmered in water for a long period to extract flavour. To add flavour herbs and spices may also be included.
Strain:
To separate liquids forom solids using a sieve or colander.
Strain pictures
Strainer:
A type of sieve typically associated with separating liquids from solids.
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Sweat:
To sweat food, you cook it gently over a low heat in a small amount of fat.
Sweating and Frying pictures
Syrup:
A concentrated solution of sugar and water.

American Chocolate Chip Cookies
Preheat oven to 190°C/375°F/gas mark 5Put the oats into a food processor or liquidiser and...