Glossary S
Slow-cooking, in the food context, refers to a cooking method that involves using low heat over an extended period to prepare dishes. It is a technique that has been employed for centuries to tenderize tough cuts of meat, develop complex flavors, and create hearty, comforting meals. The slow-cooking process allows the flavors of the ingredients to meld together, resulting in delicious and satisfying dishes. Let's explore what slow-cooking is, how it works, and provide several examples of slow-cooked dishes, along with some similar cooking methods.
Smalec refers to a Polish food; pork drippings; a lard in a solid form which is used as bread spread or spread on breads. In Germany, it is called Schmalz and mostly available during winter time. The Polish Smalec, is said to taste best when served with slices of homemade bread and Polish beer. It is considered as an Appetizer and is often served prior to a meal.
Personal Note: Smalec is one of the foods that evoked childhood memories, my mother used to make this pork Drippings when we were young, since we were poor there were times when we didnt have enough food, so my mother used lard by mixing it to a newly cooked rice with salt or Patis (fish sauce ). So delicious. In Germany, I used Schmalz to spread on my bread when I want a savory breakfast.
Small Sauces is a culinary term which refer to sauces made by adding one or more ingredients to a leading sauce or mother sauce; simply a mother or leading sauce with added ingredients or mother sauces with various additions.
In cooking, Sauces are are grouped together into families based on their leading sauce . Some Small Sauces have a variety of uses while others are traditional accompaniments for specific foods.
Small Sauces is also called Compound Sauces or Sauces Composees in French.
Examples of Small or Compund Sauces are: Sauce Mornay, Sauce Nantua, Sauce Soubise, among others.