Glossary S

The food glossary +++ Popular Articles: 'Sotong', 'Sitaw', 'Siomai'
Stamppot Witte Kool refers to Netherland's dish made of white cabbage and potatoes cooked and mashed together and served with butter. Stamppot Witte Kool is a typical winter dish of the Dutch.
Saláták is the Hungarian word for "Salads", as in Téjfélés Uborkasaláta (cucumber salad with sour cream), Savanyú Káposzta Saláta (coleslaw vinaigrette ) or Krémes Káposzta Saláta (creamy coleslaw).
- Saumon Fume a la Cardinale : Saumon Fume a la Cardinale refers to a French appetizer of smoked salmon sliced in little sizes and then served on slices of tomatoes over slices of cucumber. It is served garnished with strips of hard -boiled white of egg and chopped capers.
Saucisse is the French word for "sausage" which are fresh and have to be cooked, like Saucisse de Porc, Saucisse Seche, and many other other sausages found in France
Salmuera is the Spanish word for brine. It simply means basting or curing with brine for some days with a concoction of salt and water. Salmuera con Ajo is already a variation of Salmuera by adding in the salt and water mixture some garlic pieces for added flavor.
Sapphire Potato refers to a variety of potato; a spectacular purple potato with rich purple flesh that maintains its color when cooked. Sapphire Potato makes the most striking mashed potato.

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