Glossary S
Deutsch: Sushi und Sashimi / Español: Sushi y Sashimi / Português: Sushi e Sashimi / Français: Sushi et Sashimi / Italiano: Sushi e Sashimi
Sushi and Sashimi are traditional Japanese dishes that are popular worldwide, known for their fresh ingredients, artistic presentation, and distinct flavours. Although they are often confused with each other, sushi and sashimi are distinct dishes with unique characteristics. Sushi typically involves vinegared rice combined with various ingredients like raw or cooked seafood, vegetables, and seaweed. Sashimi, on the other hand, consists solely of thinly sliced raw fish or seafood, served without rice.
Deutsch: Saluyot / Español: Saluyot / Português: Saluyot / Français: Saluyot / Italiano: Saluyot
Saluyot is a leafy green vegetable, also known as jute mallow or Corchorus olitorius, commonly used in Filipino cuisine and other Asian and African culinary traditions. It is known for its slightly bitter taste and mucilaginous (slippery or sticky) texture when cooked, similar to okra. Saluyot is highly valued for its nutritional benefits, being rich in vitamins A, C, and E, as well as iron, calcium, and antioxidants.
English: Pork knuckle / Español: Codillo de cerdo / Português: Joelho de porco / Français: Jarret de porc / Italian: Stinco di maiale
Schweinshaxe is a traditional German dish consisting of a roasted pork knuckle or shank. This dish is particularly popular in the southern regions of Germany, especially Bavaria, where it is often served during Oktoberfest and other festive occasions. The meat is known for its rich flavor, crispy skin, and tender interior.
Deutsch: Sangiovese / Español: Sangiovese / Português: Sangiovese / Français: Sangiovese / Italian: Sangiovese
Sangiovese is a type of red wine grape variety that is predominantly grown in Italy and is the primary grape used in some of Italy's most famous wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It is highly regarded for its versatility and its ability to reflect the characteristics of the region where it is grown.
Deutsch: Abschöpfen / Español: Desnatado / Português: Desnatamento / Français: Écrémage / Italiano: Scrematura
Skimming in the food context is the process of removing fat, impurities, or foam from the surface of a liquid, such as broth, soup, or milk. This technique is commonly used in cooking and food preparation to improve the quality, appearance, and taste of the final product.