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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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Sieve, to
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To sieve refers to the technique of straining liquid or semiliquid through the wire mesh of a sieve or small holes of a strainer. The purpose is to separate particles from the liquid. Examples include separating stock into its liquid and solid components, sieving a stirrred custard to make it smoother and straining fresh lemon juice to separate the seeds.
The technique is also used to
separate small particles from large ones (fine bits of nuts and skin from
chopped nuts) and to purée soft foods (fruits, such as raspberries
and strawberries, and hard cooked egg yolks). The terms sieve and strain
are sometimes used interchangeably.
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