Glossary S

Steer refers to castrated male cattle (ox) that is used for food

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Steinobst is a German word for drupe.

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Stekpanna is the Swedish word for frying pan

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Deutsch: Stängel / Español: Tallo / Português: Caule / Français: Tige / Italiano: Stelo

Stem in the food context refers to the edible stalk or supporting structure of certain plants, which is often consumed for its nutritional value. Common examples of edible stems include celery, asparagus, broccoli stems, rhubarb, and sugarcane. These stems are rich in fibre, vitamins, and minerals, and they add unique textures and flavours to a variety of dishes.

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Deutsch: Eintopf
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat, especially tougher meats suitable for slow-cooking, such as beef, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added.

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Deutsch: Schmoren / Español: Estofado / Português: Ensopado / Français: Ragoût / Italiano: Stufato

Stewing in the food context refers to a slow-cooking method where food, typically meat, vegetables, or both, is simmered in liquid over low heat for an extended period. The ingredients are usually cut into small pieces and cooked until tender, allowing the flavours to meld and the liquid to thicken, creating a rich, hearty dish. Stews are known for their deep, concentrated flavours and comforting texture.

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Stieltopf is a German word for saucepan

Stigghiola refers to the roasted or grilled intestines of sheep or goat over fire until crispy. It is regarded and listed as one of the street foods of Italy, particulary in Sicily. Stigghiola is cooked on a skewer sometimes braided with a strand of Scallions to add more flavor, seasoned with salt, and eaten in bite-size chunks. Like Pane con la Milza (or Vastedda) which makes used of organ meat (spleen), it is said that Stigghiola made of intestines is far tastier In Sicily and the whole of Italy, there are other recipes existing using offals or organ meats. In Sicily, though Stigghiola is the most common, perhaps because it is sold as one of the street foods and consumed by many. A popular theory holds that Stigghiola, like chitlins or chitterlings (a similar dish once popular in the American South), was originally a food of the poor. It might be true in earlier times, but nowadays, in Sicily, Stigghiola has become an almost "stylish" cultural symbol of culinary tradition in recent years. The truth is that until the twentieth century, offal was more popular generally, not only in Italy but in many countries. It has been suggested that Stigghiola, like spleen meat, was popular among Sicily's medieval Jewish and Muslim populations, which did not consume pork.

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Deutsch: Pfannengerichte / Español: Salteados / Português: Pratos salteados / Français: Plats sautés / Italiano: Piatti saltati

Stir-fries in the food context refer to a cooking technique and type of dish that involves quickly frying ingredients in a small amount of hot oil while stirring continuously. This method originates from Chinese cuisine and has become popular worldwide due to its ability to cook food quickly while preserving nutrients and flavour.

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Deutsch: Pfannenrühren / Español: Salteado / Português: Salteamento / Français: Sauté / Italiano: Saltare in padella

Stir-frying in the food context refers to a cooking technique that involves quickly frying small, uniform pieces of food in a small amount of hot oil while stirring constantly. This method is most commonly associated with Asian cuisine, particularly Chinese, but it has been adopted worldwide for its efficiency and ability to preserve the texture and nutrients of ingredients.

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