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Salad
Salad Dressing
Salsa
Saté
Sauce
Sauce Chart
Sauerbraten
Sauerkraut
Sauté
Scald, to
Scale, to
Scallop, to
Scone
Sear, to
Season, to
Sesame Seed
Seviche
Shallot
Shell, to
Shellfish
Shellfish Chart
Sherbet
Shortbread
Shortcake
Shuck, to
Sieve, to
Sift, to
Simmer, to
Skim, to
Sliver, to
Smoke, to
Snow Pea
Sorbet
Soufflé
Soup
Sour Cream
Soy Sauce
Spaetzle
Spinach
Spoon Bread
Spring Roll
Sprout
Spumoni
Squash
Star Fruit
Steam, to
Steaming Chart
Steep, to
Stew
Stir, to
Stir-fry, to
Stock
Stollen
Strain, to
Strawberry
Streusel
Stroganoff
Strudel
Stuffing
Sugar
Sukiyaki
Sunflower Seed
Sushi
Sweet and Sour
Sweet Potato
Sweetened Condensed Milk
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Shell, to
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Shelling is the technique of removing
the tough outer covering from foods, such as hard-cooked eggs, shrimp, English
peas, pod beans and nuts. The method used depends on the food. The shells
of hard-cooked eggs are cracked and then peeled away with your fingers. Shrimp
are peeled, or "shelled," by first pulling off the legs and then peeling the
shells by hand. Peeling eggs and shrimp is easier if done under cool running
water. To shell beans, such as limas, break off the stems from the pods and
pull the strings down the seams. Then the pods should be gently squeezed between
your thumbs and forefingers to open them and to remove the contents. Shelling
most nuts requires more effort and a tool called a nutcracker. For easier
shelling, place the nuts lengthwise rather than crosswise in the nutcracker.
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