Glossary S
Deutsch: Dämpfen / Español: Cocción al vapor / Português: Cozimento a vapor / Français: Cuisson à la vapeur / Italiano: Cottura a vapore
Steaming in the food context refers to a cooking method in which food is cooked by the heat of steam generated from boiling water. The food does not come into direct contact with the water, but instead, it is placed above it, allowing the steam to gently cook it. Steaming is known for preserving the nutrients, flavour, and texture of food, making it a popular choice for health-conscious cooking.
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.
Deutsch: Sterilisieren / Español: Esterilización / Português: Esterilização / Français: Stérilisation / Italiano: Sterilizzazione
The process of Sterilising is a critical step in food production to ensure safety and extend shelf life by eliminating microorganisms. It involves precise methods to destroy bacteria, viruses, and spores without compromising nutritional or sensory quality. This article explores its principles, applications, and challenges in the food industry.
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.
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.