Glossary S
Strip steak is another term for New York steak. Strip steak is a beef steak cut from a boneless loin.
- Strudel /Strudel (Pastry) : Strudel refers to paper or wafer thin pastry rolled around sweet fillings of fruit, nuts, or cheese or savory fillings. Strudel
is the generic name for a rectangle of strudel pastry spread with a sweet or savory filling, layered or rolled up and baked.
Strudel Pastry is made from white bread flour, beaten egg, melted butter, vinegar or lemon zest and salt, or other version with milk and sugar. These ingredients are all mixed to a form a dough, rested, then rolled out and stretched until thin, lastly layered to build up thickness.
Savory versions of Strudel are similar to the Russian Coulibiac. Sweet strudels are Turos Retes (Cheese Strudel) and the famous Alma Retes/Apfelstrudel (Apple Strudel) from Hungary/Austria
Strudel is common in Austria and Hungary, but it originated in the Middle East and brought to Europe in the 15th century with the Ottoman invasions.
Apfelstrudel is also popular in Germany and whenever I go to my favorite bakeshop and see Apfelstrudel I definitely buy some slices. I learned to love apples especially when it is made into a Strudel or Tart.
Strutto is the Italian word for lard.
Stubica refers to Croatian dish . It is a pork fillet stuffed with prunes in cream and plum brandy sauce.
Stubica is a dish from Donja Stubic, a town northeast of Zagreb that was founded in 1209 when Croatia and Hungary were united. Traditionally, it is a loin of pork stuffed with prunes and baked in a sauce of Slivovitz (plum brandy), stock, wine and cream. However today’s pork is leaner than it once was, so this version transforms the ingredients into a stew.
Deutsch: Studie / Español: Estudio / Português: Estudo / Français: Étude / Italiano: Studio
Study in the food context typically refers to a culinary or gastronomic exploration—either a dish composed of various preparations of a single ingredient or a focused academic or scientific analysis related to food. It is not an edible item itself but rather a concept that reflects either artistry in presentation or investigation in food research.