Glossary S

Spatchcocking refers to a cooking technique wherein a poultry shear or a sharp knife is used to split chicken along backbone, leaving breastbone intact. Spatchcocked chicken is generally served with a Vinaigrette sauce

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Sauce Suprême refers to a French creamy sauce made from reduced chicken and mushroom stock then added to chicken Velouté, with fresh cream, then reduced for teh second time then finished with butter. Sauce Suprême is one of the French basic sauces. Velouté refers to French extremely smooth creamy sauce of various stock bases thickened with a roux. This is used as a base for other more French complex sauces, although it can be used as is

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Sugar Syrup or Simple Syrup is a baking and candy-making term which refers to a solution of sugar(s), typically white granulated sugar and/or corn syrup and water that is cooked over low heat until dissolved and then boiled. Sugar syrup can be made in various densities: Light density: (3 parts water to 1 part sugar);. Medium density (2 parts water to 1 part sugar);. Heavy density (1 part water to 1 part sugar.) To make a Simple Syrup or Sugat Syrup, here is a simple recipe. Makes about 1 cup, enough for 3 cake layers Recipe for Simple Sugar Syrup: 1. Stir 1/3 cup hot water into 1/4 cup sugar. Heat until dissolved. 2. Then stir in 1/2 cup cold water 3. Add 3 to 4 tablespoons orange liqueur, cognac, Amaretto or Frangelica or 1 tablespoon vanilla extract. 4. Sprinkle over each cake layer before spreading on the filling.

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Sahnesteif refers to a food product used for stabilizing whipping cream; a stabilizer for whipping cream. It is used to assist in making the cream stiff: For those having a problem whipping creams to make it stiff,, this is the best product to use. Sahnesteif is the trademark name for whippng cream stiffener; one of the products of Dr. Oetker, a famous food brand from Germany which is now known internationally.

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Steckerlfisch refers to German dish, specifically a specialty of Bavaria that is made of skewered grilled trout.

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Sour milk refers to one of Mongolia's dairy products. Sour milk is made from raw milk or cooked milk. To make this product, the milk is kept at about sixty-four degrees Fahrenheit in jars and allowed to ferment for about two (2) days. The milk appears to form chucks. When making sour milk from cooked milk, the milk is boiled first and needs to sit a while longer until it gets slightly sour.

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