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Saffron
The most expensive spice in the world, saffron comes from the stamens of the saffron crocus and is used to add flavour and a yellow colour to dishes. It is sold either in strands or powder form.
Salsa
The Mexican word for sauce, salsa is a spicy relish or dip served cold and made from chopped tomatoes, onions, chillies and peppers. It is easy to make a homemade salsa by chopping ingredients roughly or blending them for a smoother consistency. Salsa is commonly served with tortilla chips or as a pasta sauce.
Salsa verde
Salsa verde, or green sauce is a cold rustic sauce usually made from chopped parsley, capers, garlic, anchovies and olive oil. It can be used as a dip for crudités or spooned over grilled fish, chicken, or lamb but works particularly well with fish. It may be chopped coarsely or mixed in a food processor.
Saturated fat
Saturated fats come from animal sources and are solid enough to hold their shape at room temperature. Saturated fat is often visible as the fat rind or white presence in meat (e.g. bacon and salami). There are also many foods where it may not be visible, such as in pastries or cakes. The types of foods that are typically high in saturated fat are dairy products such as butter, whole milk, cream and cheese; meats such as red meat and meat products such as pies and sausages. Other foods such as biscuits, chips and confectionary all contain saturated fats. Saturated fats are regarded negatively in relation to nutrition because of their association with forms of cancer, increased cholesterol levels, and heart disease.
Saute
To sautee is to cook food quickly in a small amount of oil in a skillet or saute pan over direct heat. Sauteing is similar to frying although the method tends to use less fat and is faster.
Scorch
In cooking, intense heat can cause more delicate ingredients and liquids to become scorched, affecting the colour and taste.
Sea salt
Sea salt is obtained by the evaporation of sea water unlike table salt, which is pure sodium chloride and is usually refined from mined rock salt. Due to sea salt’s mineral content it tastes different to table salt and as it is more expensive, it is often used in gourmet cooking.
Seal
In cooking, sealing may be done through searing, using an egg wash (in the case of pastry) or simply by ensuring openings are closed or filled.
Sear
To sear is to burn or char the surface in order to seal in juices. Searing browns meat quickly by subjecting it to very high heat.
Seasoning
Seasoning is added to food to intensify or improve its flavour. Commonly used seasonings are salt and pepper but seasoning also include herbs, spices and condiments.
Sediment
Sediment (commonly called ‘dregs’) is the grainy deposit sometimes found at the bottom of wine bottles, most often with older wines. Sediment may indicate a superior wine. Sediment should be allowed to settle completely before wine is decanted into another container, so that it does not transfer into the glass.
Segment
Segmenting is a method of cutting citrus fruits, such as oranges or lemons, which involves removing the peel, skin and the bitter white pith from the flesh.
Sesame oil
Sesame oil is expressed from sesame seeds and comes in two basic types. One is light in colour and flavour and is useful for using in salad dressings and sauteing. The darker, Asian sesame oil has a stronger flavour and fragrance. Sesame oil is high in polyunsaturated fats ranking fourth behind safflower, soybean and corn oil.
Shank
The shank is the front leg of lamb, veal, beef or pork. It is very flavorful but as it is full of connective tissue it tends to be some of the toughest meat on the animal. A long, slow cooking method is required, for example, braising.
Shepherd’s pie
Shepherd’s pie is a dish made up of cooked ground or minced lamb mixed with gravy and vegetables and topped with mashed potato which is often forked over. The pie is then baked until the mixture is hot and the potato top browns. Shepherd's pie was originally created as an economical way to use leftovers from the Sunday roast. Cottage and Shepherd’s pie are fundamentally the same despite their key ingredient difference of containing beef and lamb respectively.
Shred
To shred is to cut/rip/tear food into narrow strips, either by hand or by using a grater or food processor. Cooked meat can be shredded by pulling it apart with two forks.
Sieve
A sieve is used to strain liquid or particles of food through mesh or perforated holes. Sieves can be used to rid sauces or lumps, sift flour or to drain vegetables.
Simmer
To simmer is to cook food gently in liquid at a temperature just below boiling point where tiny bubbles just begin to break the surface. Simmer down is a term commonly used in cooking referring to reducing the volume of a liquid by simmering.
Sirloin
The sirloin is a tender cut of beef that lies between the short loin and the round. Sirloin is usually cut into steaks or sold as roasting joints. Once the bone is removed, the cuts are referred to by the names of the three main muscles, top sirloin, tenderloin and bottom sirloin.
Skewer
Skewers are most commonly used to create a shish kebab, holding meat and vegetables in place for grilling. They may also be used for sweet fruit kebabs. The best skewers are square or flat — shapes that hold food securely when moved.
