Glossary S
Deutsch: Salzwasser / Español: Agua salada / Português: Água salgada / Français: Eau salée / Italiano: Acqua salata
Saltwater in the food context typically refers to brine or salted water used in cooking and food preparation. It serves various purposes, such as enhancing flavour, preserving food, or tenderizing ingredients. Saltwater is commonly used for brining meat, seafood preparation, and even as a cooking liquid for certain dishes like pasta or vegetables. It plays an essential role in ensuring food is seasoned evenly.
Deutsch: Salzig / Español: Salado / Português: Salgado / Français: Salé / Italiano: Salato
Salty in the food context refers to a taste sensation primarily driven by the presence of sodium chloride (table salt) in food. It is one of the five basic tastes, alongside sweet, sour, bitter, and umami, and plays a crucial role in enhancing and balancing the overall flavour profile of a dish.
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.
Deutsch: Salzburg / Español: Salzburgo / Português: Salzburgo / Français: Salzbourg / Italiano: Salisburgo
Salzburg in the food context refers to the rich culinary traditions and regional specialities from the Austrian city of Salzburg, known for its classical Austrian cuisine with a focus on Alpine ingredients. The region is famous for dishes that Blend hearty mountain food with refined Austrian gastronomy. Salzburg is particularly renowned for its desserts, such as the iconic Salzburger Nockerl and the influence of its proximity to Germany and Italy, which adds unique flavours and ingredients to the local cuisine.
Salzgurke is the German word for pickled gherkins or pickled cucumber. Salzgurke is usually served as a side dish for dishes like Matjeshering and is added as a filling for a dish called Roulade (meat roll). It can also be eaten as is as a cocktail.
Salzgurke may also refer to as Essiggurke or Gewürzgurke in German.