Glossary S
Deutsch: Schmetterlingsschnitt / Español: Pollo abierto / Português: Frango aberto / Français: Poulet en crapaudine / Italiano: Pollo spatchcock
Spatchcocked in the food context refers to a method of preparing poultry, typically a chicken or turkey, by removing the backbone and flattening the bird. This technique allows the bird to cook more evenly and quickly, particularly when grilling or roasting. By spreading the bird out flat, the heat reaches all parts more uniformly, ensuring crispy skin and moist, tender meat. Spatchcocking is a popular method for achieving faster and more efficient cooking, especially when grilling or roasting whole poultry.
Deutsch: Salzburg / Español: Salzburgo / Português: Salzburgo / Français: Salzbourg / Italiano: Salisburgo
Salzburg in the food context refers to the rich culinary traditions and regional specialities from the Austrian city of Salzburg, known for its classical Austrian cuisine with a focus on Alpine ingredients. The region is famous for dishes that blend hearty mountain food with refined Austrian gastronomy. Salzburg is particularly renowned for its desserts, such as the iconic Salzburger Nockerl and the influence of its proximity to Germany and Italy, which adds unique flavours and ingredients to the local cuisine.
Deutsch: Stout / Español: Stout / Português: Stout / Français: Stout / Italiano: Stout
Stout in the food context refers to a dark, strong beer with a rich, malty flavour, often characterised by roasted barley, coffee, and chocolate notes. This style of beer is known for its thick, creamy texture and is typically brewed with a higher percentage of roasted malts, which give it its distinctive deep brown to black colour. Stout is popular not only as a drink but also as an ingredient in cooking, where its robust flavour is used to enhance dishes, particularly in stews, marinades, desserts, and sauces.
Deutsch: Anbraten / Español: Saltear / Português: Saltear / Français: Sauter / Italiano: Saltare
Sautéing is a cooking technique that involves cooking food quickly in a small amount of oil or fat over relatively high heat, while stirring or tossing it frequently. The term "sauté" comes from the French word meaning "to jump," which refers to how food moves in the pan during the cooking process. This method is ideal for tender cuts of meat, vegetables, and other ingredients that require quick cooking to retain moisture, texture, and flavor.
Deutsch: Füllung / Español: Relleno / Português: Recheio / Français: Farce / Italiano: Ripieno
Stuffing refers to a seasoned mixture of ingredients used to fill the cavity of meat, poultry, or vegetables before cooking. It is commonly associated with dishes like roast chicken, turkey, and bell peppers. Stuffing typically includes bread cubes, vegetables, herbs, and sometimes meats or fruits, but its exact composition can vary based on regional and cultural traditions.
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.