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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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Stir-fry, to
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Stir-frying is the method of quickly cooking bite-size pieces of meat and vegetables over high heat in a small amount of oil. Ingredients are stirred constantly to ensure even cooking and to prevent burning. Traditionally, a wok or a sloping-sided skillet is used. This technique, which is associated with Chinese cooking, preserves the flavors, colors and textures of foods. The stir-frying technique is simple, but it does necessitate some preparation. The speed of the method requires that all ingredients be prepared in advance. Vegetables should be chopped or sliced into pieces, meat, poultry or fish sliced into strips, and spices and flavorings measured before beginning to stir-fry. This preparation can be done ahead of time and the ingredients should be stored in the refrigerator. The finished dish is referred to as a stir-fry.
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