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S

Salsa

A mixture of finely chopped vegetables or fruit combined with other flavourings and served cold – usually with spicy food.

Sauté

To fry food quickly in a hot pan, stirring or shaking the pan.

Scald

To heat liquids, (usually milk) until they are just at the point of boiling.

Score

To cut the surface of meat, pastry, or fruit with a sharp knife, without cutting right through it.

Sear

To brown (usually meat) in a hot pan or on a grill.

Simmer

To cook in liquid that is heated to the point where little bubbles rise to the surface.

Skim

To remove fat or scum from the surface of a boiling liquid.

Springform pan

A cake tin with a release spring on the side that allows it to expand and lift away from the cake, leaving the cake and base behind.

Steam

To cook in the steam created by boiling water – usually in a lidded container that allows the steam in through vents in the base. Also refers to method of cooking puddings (especially Xmas puddings) where the pudding is cooked in a tightly sealed container which is immersed in boiling water.

Steep

To stand food in hot liquid in order to extract the flavour.

Stir-fry

Method of cooking – traditionally in a wok, but also in a pan, where small pieces of food are cooked at a high temperature while turning and tossing constantly until just cooked.

Stock

Used as the base of soups, stews and in risottos – can be home made or packaged.Beef, chicken, vegetable and fish stocks are the most common.

Sweat

To cook vegetables, particularly onion, until the juices just run and the vegetable softens without colouring.

Swiss roll tin

A shallow rectangular baking tin often used to bake slices.

T

Tortilla

In Spain a tortilla is a set omelette often containing potato and other vegetables. In Mexico tortilla refers to a flatbread made from corn or wheat flour.

V

Vinaigrette

A salad dressing made from oil, vinegar and seasonings.

W

Water Bath

(or french term bain-marie )

A method of cooking whereby food is placed in a dish, pan or bowl and is sat in a large pan of warm water which surrounds the food with gentle heat.

This method of cooking can be used on the top of the stove or in the oven.

This cooking technique is designed to cook delicate dishes such as custards and sauces without breaking or curdling them.

Whip

To beat with an egg-beater or electric beater until thick and frothy.

Whisk

To beat with a wire whisk until thick or frothy.

Z

Zest

The outer rind of citrus fruit containing essential oils. Must be removed with care – avoiding removing the white pith with it.

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