Recipes and Cooking Techniques

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S

Sautéing

the cooking of food quickly to preserve texture and flavour - achieved by tossing food in light oil over a medium to high heat

Searing

cooking food on the outside at a high temperature to form a crust or caramelized exterior

Seasoning

the process of adding salt and pepper (and sometimes herbs or spices) to improve the flavour of food

Separating

splitting an element of food from a mixture or combination in order to isolate one element. A common example would be separating the white from the yolk of an egg

Shallow frying

frying food in shallow oil in a flat bottomed pan and flipping the food item from time to time to cook both sides. Filleted fish are commonly pan or shallow fried

Simmering

heating a liquid medium, usually water, but keeping it below boiling point and creating gentle bubbles

Slicing

a cutting technique that results in very thin layers of fruit, vegetable or meat

Steaming

the process of cooking food by means of boiling water and allowing the steam it produces to circulate around a sealed container. Steaming equipment is traditionally made out of bamboo but electrical appliances are more frequently used nowadays

Stewing

the process of cooking food for a prolonged period of time at a medium heat (below boiling) with little to no addition of moisture once the process has been started. Commonly, it is a mixture of meat and vegetables but fruit can also be stewed

Sweating

the heating of food at low temperatures in a small amount of oil in order to remove moisture from it. Sweated onions are common and appear to be translucent