Glossary Terms com a letra S

Salmon: what it is, fillet traits, baked, grilled and raw uses, substitutions and tips to avoid overcooking.

Salt cod: what it is, how to desalt, uses in Gomes de Sá, à Brás and fritters, substitutions and prep tips.

Salt cod: what it is, how to desalt, uses in Gomes de Sá, à Brás and fritters, substitutions and prep tips.

Sautéing means wilting seasonings in little hot fat to build flavor. See the right point, uses and variations.

Scalding pours boiling liquid over an ingredient, as with the starch in cheese bread. Learn when to use it.

Sesame: nutty-flavored seed used on breads, hummus, salads and Asian dishes. Uses, substitutes and tips.

Shoyu: a fermented, salty and aromatic soy sauce, essential in Asian dishes, marinades and stir-fries.

Shrimp: what it is, sizes and types, uses in bobó, risotto and moqueca, swaps and cleaning and doneness tips.

Sieve: what it is, mesh types, how to sift flour, strain curau and broths, plus use and cleaning care.

Skillet: the low, long-handled pan for sautéing, frying and searing. How to choose the material and size.

Brazilian bakery dream: fluffy fried dough with creamy filling. See traits, fillings, variations and tips.

Spinach: what it is, how to choose and wash it, uses in sautés, pasta and pies, swaps and tips to keep it green.

Strawberries: how to choose and wash them, uses in pies, tiramisu and ice cream, storage and substitutions.

Sugar: what it is, types (refined, crystal, brown, demerara), uses, swaps and storage.

Sururu: typical Northeastern Brazilian mussel, base of broths and moquecas. See how to clean, cook and its variations.