Glossary S
English: Pork knuckle / Español: Codillo de cerdo / Português: Joelho de porco / Français: Jarret de porc / Italian: Stinco di maiale
Schweinshaxe is a traditional German dish consisting of a roasted pork knuckle or shank. This dish is particularly popular in the southern regions of Germany, especially Bavaria, where it is often served during Oktoberfest and other festive occasions. The meat is known for its rich flavor, crispy skin, and tender interior.
Deutsch: Sangiovese / Español: Sangiovese / Português: Sangiovese / Français: Sangiovese / Italian: Sangiovese
Sangiovese is a type of red wine grape variety that is predominantly grown in Italy and is the primary grape used in some of Italy's most famous wines, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. It is highly regarded for its versatility and its ability to reflect the characteristics of the region where it is grown.
Deutsch: Abschöpfen / Español: Desnatado / Português: Desnatamento / Français: Écrémage / Italiano: Scrematura
Skimming in the food context is the process of removing fat, impurities, or foam from the surface of a liquid, such as broth, soup, or milk. This technique is commonly used in cooking and food preparation to improve the quality, appearance, and taste of the final product.
Deutsch: Schweden / Español: Suecia / Português: Suécia / Français: Suède / Italiano: Svezia
Sweden is known for its rich and diverse culinary heritage, characterized by the use of fresh, local ingredients, traditional recipes, and a balanced approach to flavours and nutrition.
Deutsch: Serrano / Español: Serrano / Português: Serrano / Français: Serrano / Italiano: Serrano
Serrano refers to a variety of foods and ingredients in the culinary world, with the most notable being Serrano ham and Serrano peppers. Both are significant in different cuisines, particularly in Spanish and Mexican gastronomy.
Deutsch: Einschneiden / Español: Hacer un corte / Português: Fatiar / Français: Fendre / Italiano: Incidere
Slit in the food context refers to making a shallow, often lengthwise, cut into the surface of a food item. This technique is used in various culinary applications to enhance cooking, flavour infusion, and presentation.