Glossary S

The food glossary +++ Popular Articles: 'Saging (Lakatan)', 'Sitaw', 'Sour milk'

Seishu refers to the official name for sake which is used in Japan as far as taxes are concerned or for tax purposes.

Seitan is referring to a chewy, meatlike, high-protein food made from boiled or baked wheat gluten.

Seize refers to a verb that describes an action, i.e. chocolate seizes when water is added, usually accidentally, during melting.

Sek is the Chinese for "eat", " to eat" and also refers to food or meal.

Seker / Seker is the Turkish word for "Sugar". Sugar plays a prominent role in Turkish desserts since Turksih desserts are made with lots of sugar

Sekihan is the Japanese dish made of sticky rice cooked with azuki, or red bean, which gives the rice it's distinctive red color. To make this dish, Azuki beans are boiled with rice.

Seleek is an Arabic lamb and rice dish where the rice is cooked in milk rather than the juice of the meat

Selianka refers to Russian spicy fish soup made from strelet and stugeon. Sturgeon and Sterlet are two (2) of the fishes used very much in Russian cooking. Sturgeon is the source of cavira and many other Russian dishes and the sterlet is sometimes cooked in white wine and served with shrimp sauce. Selianka is an example of Russian upper-class cooking.

Selska Turshiya is another name of Tsarska Turshiya, a Bulgarian pickled vegetables.

Seltzer refers to naturally effervescent mineral water; artificially carbonated water. Seltzer is from German Selterser literally from Selters after Selters, a village near Wiesbaden in Germany where such springs were discovered.

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