Glossary S
Deutsch: Schmoren / Español: Estofado / Português: Ensopado / Français: Ragoût / Italiano: Stufato
Stewing in the food context refers to a slow-cooking method where food, typically meat, vegetables, or both, is simmered in liquid over low heat for an extended period. The ingredients are usually cut into small pieces and cooked until tender, allowing the flavours to meld and the liquid to thicken, creating a rich, hearty dish. Stews are known for their deep, concentrated flavours and comforting texture.
Deutsch: Dämpfen / Español: Cocción al vapor / Português: Cozimento a vapor / Français: Cuisson à la vapeur / Italiano: Cottura a vapore
Steaming in the food context refers to a cooking method in which food is cooked by the heat of steam generated from boiling water. The food does not come into direct contact with the water, but instead, it is placed above it, allowing the steam to gently cook it. Steaming is known for preserving the nutrients, flavour, and texture of food, making it a popular choice for health-conscious cooking.
Deutsch: Mangold / Español: Acelga / Português: Acelga / Français: Bette à carde / Italiano: Bietola da costa
Swiss chard is a leafy green Vegetable belonging to the beet family (Beta vulgaris), known for its vibrant, colourful stems and dark green leaves. It is highly nutritious and versatile, commonly used in salads, soups, sautés, and as a side dish. Despite its name, Swiss chard is not specifically Swiss; the name refers to its scientific classification by a Swiss botanist.
Deutsch: Garnelenpaste / Español: Pasta de camarones / Português: Pasta de camarão / Français: Pâte de Crevettes / Italiano: Pasta di gamberetti
Shrimp paste is a fermented condiment made from ground shrimp or krill that is mixed with salt and left to ferment for several weeks or months. It is widely used in Southeast Asian, Southern Chinese, and other regional cuisines as a flavour enhancer, known for its pungent aroma and strong, salty umami taste. Shrimp paste is typically added to dishes in small amounts due to its intense flavour.
Deutsch: Sapodilla / Español: Zapote / Português: Sapoti / Français: Sapotille / Italian: Sapodilla
Sapodilla is a tropical fruit known for its sweet, malty flavour and grainy texture. It comes from the sapodilla tree (Manilkara zapota), which is native to Central America, Mexico, and the Caribbean. The fruit is typically round or oval, with a brown, rough outer skin and a soft, juicy, brownish flesh inside. Sapodilla is widely consumed fresh and is also used in various culinary applications, particularly in desserts and beverages.
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.