Cook UK

 Each recipe tested twice
  Fully illustrated at each stage
  Clear and concise advice
 

 
     

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
Cooking Dictionary
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Cooking Terms Explained

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

S S S

Saffron Saffron comes from the stigmas of the Saffron Crocus (Crocus sativus). The stigmas are dried and can then be used in cooking.
Adding saffron to a dish gives flavour and a vivid yellow colour. Milanese risotto and Paella are two well-known dishes which have saffron in them. Click here for our one page article on saffron.

Sage This is a European herb used as a flavouring for stuffing etc. The leaves are used because they have a great flavour which is rather bitter and pungent. Shops sell it fresh or dried.

In Italian cooking it is commonly used to flavour veal. In Greece it is the principal ingredient used to make sage tea.




Salami This is an Italian sausage which is mainly used as hors d'oeuvres and sandwiches

Salt A seasoning and preservative for food. Salt is typically 95% sodium chloride. It is necessary for life and contains a number of trace elements. Click here for our in-depth article on salt.

Scrag End Also known as scrag end or neck end, scrag is one of the cheaper cuts of lamb, Scrag end is a cut of mutton from the upper part of the neck. Scrag end is a fatty cut of mutton and is is often chopped and used in stews and casseroles.

Shortcrust Pastry A pastry commonly used to top fruit and meat pies. The basic mixture is two portions of flour to one of fat (margarine, lard and /or butter). Click here to view our video on how to make perfect shortcrust pastry.

Snails Snails are used mainly in Spanish and French recipes but other countries also eat them.

Soffrito Soffrito comes from the Italian 'to fry gently', the idea being that the vegetables are softened but not browned. A heavy frying pan is best because it spreads the heat evenly. Don't cover while cooking to avoid steaming the soffrito. Good olive oil is best although butter is a good alternative. Cooking normally takes between 15 to 30 minutes

Sugar A sweet-tasting substance used mainly to sweeten drinks and food. It is mainly extracted from sugar cane and sugar beet. Different grades of sugar include superfine / caster sugar, icing sugar and standard granulated sugar. Click here for our in-depth article on sugar.

Sun Dried Tomatoes Sun dried tomatoes are a favourite of Italians who eat them as an antipasto (a first course "before the main meal"). They are tomato halves or quarters which have been left to dry out in the sun. This greatly intensifies the flavour leaving them with a deep, sweet tomato taste. Tomatoes dried like this can be kept for several months making them available in winter months.

They are normally sold in jars filled with oil, but can also be bought dry. Jars of sun dried tomatoes should be kept in the fridge after they have been opened. They can be added to many meat dishes and all dishes that have tomatoes in them such as pasta, risotto, salads and sauces. Our beef burger recipe uses sun dried tomatoes for added flavour and to keep the meat moist.

Superfine Sugar (also known as caster) A fine grained sugar which dissolves quickly. Used for meringue and many cakes. Click below for our in depth superfine / caster sugar article.

Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.