Glossary S
Deutsch: Anbraten / Español: Sellado / Português: Selagem / Français: Saisie / Italiano: Scottatura
Searing is a cooking technique in which food, typically meat or fish, is exposed to very high heat for a short period to create a browned, flavourful crust on its surface. This process enhances the taste and appearance of the food by using dry-heat cooking methods, such as pan-searing or grilling, while preserving its juiciness inside.
Deutsch: Einfachheit / Español: Simplicidad / Português: Simplicidade / Français: Simplicité / Italiano: Semplicità
Simplicity in food refers to a focus on using a few high-quality ingredients to create dishes that emphasize natural flavours, textures, and nutritional value. This approach often involves minimal processing or preparation, allowing the Essence of each ingredient to shine. Simplicity in food aligns with philosophies like farm-to-table, seasonal cooking, and whole food diets that seek to connect people more directly with what they consume.
Deutsch: Schmetterlingsschnitt / Español: Pollo abierto / Português: Frango aberto / Français: Poulet en crapaudine / Italiano: Pollo Spatchcock
Spatchcocked in the food context refers to a method of preparing poultry, typically a chicken or turkey, by removing the backbone and flattening the bird. This technique allows the bird to cook more evenly and quickly, particularly when grilling or roasting. By spreading the bird out flat, the heat reaches all parts more uniformly, ensuring crispy skin and moist, tender meat. Spatchcocking is a popular method for achieving faster and more efficient cooking, especially when grilling or roasting whole poultry.
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.
Deutsch: Stout / Español: Stout / Português: Stout / Français: Stout / Italiano: Stout
Stout in the food context refers to a dark, strong beer with a rich, malty flavour, often characterised by roasted barley, coffee, and chocolate notes. This style of beer is known for its thick, creamy texture and is typically brewed with a higher percentage of roasted malts, which give it its distinctive deep brown to black colour. Stout is popular not only as a drink but also as an ingredient in cooking, where its robust flavour is used to enhance dishes, particularly in stews, marinades, desserts, and sauces.
Deutsch: Anbraten / Español: Saltear / Português: Saltear / Français: Sauter / Italiano: Saltare
Sautéing is a cooking technique that involves cooking food quickly in a small amount of oil or fat over relatively high heat, while stirring or tossing it frequently. The term "sauté" comes from the French word meaning "to jump," which refers to how food moves in the pan during the cooking process. This method is ideal for tender cuts of meat, vegetables, and other ingredients that require quick cooking to retain moisture, texture, and flavor.