Glossary S
Deutsch: Aufspießen / Español: Ensartar / Português: Espetar / Français: Enfiler / Italiano: Infilzare
Skewering in the food context refers to the process of impaling small pieces of food, such as meat, vegetables, or seafood, on a thin, pointed stick called a skewer. This technique is commonly used for grilling or roasting, and the food is often cooked directly over an open flame or heat source. Skewering is a popular method for preparing a variety of dishes, from kebabs to satay, due to its convenience and versatility in cooking.
Deutsch: Bratpfanne / Español: Sartén / Português: Frigideira / Français: Poêle / Italiano: Padella
A skillet is a type of heavy-duty frying pan commonly used in cooking for tasks like frying, searing, and sautéing. Skillets typically have a flat bottom, shallow sides, and a long handle, and are made from materials such as cast iron, stainless steel, or non-stick coatings. They are prized for their ability to evenly distribute heat, making them a staple in both home and professional kitchens.
Deutsch: Abschöpfen / Español: Desnatado / Português: Desnatamento / Français: Écrémage / Italiano: Scrematura
Skimming in the food context is the process of removing fat, impurities, or foam from the surface of a liquid, such as broth, soup, or milk. This technique is commonly used in cooking and food preparation to improve the quality, appearance, and taste of the final product.