Glossary S
Deutsch: Sauersack / Español: Guanábana / Português: Graviola / Français: Corossol / Italiano: Graviola
Soursop, also known as graviola, guanábana, or Brazilian paw paw, is a fruit native to the tropical regions of the Americas and the Caribbean. It is known for its distinctive combination of sweetness and tangy flavors, often compared to a mix of strawberry, pineapple, and citrus notes.
Sous Vide refers to the French culinary term which means "under vacuum" is a cooking method in which fresh ingredients are cooked in air tight (vacuum-sealed) plastic bags in hot water. The food maintains maximum flavor since it is slow cooked for an extensive period of time (over 24 hours) at a relatively low temperature since the water is well below boiling point which is approximately 60°C.
This cooking technique was first developed by French chef Georges Pralus, who discovered that cooking foie gras in this way kept it from shrinking and losing fat content. Some health experts though, believe that cooking using the method "Sous Vide" is dangerous since the food remains below the "danger zone" of 140?F wherein bacteria can multiply. Food cooked "Sous Vide" is typically tender, flavorful and moist.
Deutsch: Südstaatenküche Amerikas / Español: Cocina del sur de Estados Unidos / Português: Culinária do sul dos Estados Unidos / Français: Cuisine du sud des États-Unis / Italiano: Cucina del sud degli Stati Uniti
Southern American cuisine, also known as Southern cuisine or Southern cooking, refers to the traditional culinary practices of the Southern United States. It is characterised by its comforting, hearty dishes, use of local ingredients, and influences from African, Native American, European, and Caribbean cuisines. Southern cuisine is known for dishes such as fried chicken, biscuits, cornbread, collard greens, and Barbecue, which reflect the rich history and cultural diversity of the region.