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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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Sift, to
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Sifting is the technique of passing a dry ingredient, such as flour or powdered sugar, through the fine mesh of a sieve or sifter for the purpose of breaking up lumps and making it lighter in texture. Sifting results in finer baked goods and smoother frostings. Most all-purpose flour is pre-sifted, eliminating the need for sifting. Cake flour is generally sifted before using. Spoon the ingredient into the sieve and push it through the mesh screen using a metal spoon or rubber spatula. See Tool entry for information on flour sifters and sieves.
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