Glossary S

Sausage: Storage Guidelines

All sausage except dry sausage is perishable and therefore must be kept refrigerated. The following storage times should be followed for maximum quality.

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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.

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Sauterne refers to a sweet, rich and intense wine from the Sauternes region of France. Sauterne is made from Sauvignon Blanc or Semillon grapes that have been infected with a special mold that causes them to shrivel and leave a sugary fruit with highly concentrated flavors. Moreover, Sauternes are late harvest wines from a region in the southern part of Bordeaux, and are a blend of Semillon, Sauvignon Blanc and sometimes Muscadelle. They are naturally very high in sugar and do not have any alcohol added to them like Port. The common flavor characteristics for Sauternes: dried pineapple, apricot, caramel, vanilla, honey and peach. Sauternes are naturally very high in acidity, which balances the sugar very well. Sauternes have the ability to age for decades (due to the high sugar and acid levels), and they generally pick up more nutty and caramelized flavors as they age. While Sauternes go very well with fruit desserts and things like Crème Brûlée, they are not only made for dessert. The acid cuts right through fat, and the sugar is a great match for salt. For this reason, one of the best possible food and wine combinations is Sauternes and foie gras (goose liver). Sauternes is the cream of the crop when it comes to dessert wines. Sauternes may be paired with buttery, salty or fatty foods for a delicious food experience. Likewise, pair Sauterne with fatty food, such as foie gras, and with smoked and strong blue cheeses, like Roquefort, or serve with something as simple as toasted walnuts. It is good to serve it at the end of a meal to enjoy its mixture of acidity and fruit flavors. Sauterne is pronunced "saw-turn".

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Sauterne Wine refers to a wide variety of white wines produced in California.

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Sauternes refers to the wine-making district in France's Bordeaux region, famous for its complex, sweet wines made from grapes effected by botrytis which has also the same name - Sauturne. Sauternes also refers to a sweet, golden wine produced in the same region.

Sauteuse is the French word for "Frying Pan".

Sautoir refers to a saute pan with flat sides and a single, long handle. It is a straight sided saute pan. The French definition of the word "Sautoir" is to jump or shake the pan so that the food is
tossed.

Sautoir is pronounced "saw twahr".

Savas is the Hungarian word for tart

Deutsch: Herzhaft / Español: Salado / Português: Salgado / Français: Savoureux / Italiano: Salato

Savoury in the food context refers to foods that are salty, spicy, or umami in flavour, rather than sweet. These dishes often feature robust seasonings, herbs, or spices and are commonly served as appetisers, main courses, or snacks.

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Sawi is the Malaysian word for "Mustard leaves/greens. Sawi is called Mustasa in the Philippines, which is used in Sinigang dishes (Sinigang sa Miso ) and Burong Mustasa (something like Kimchi).