Culinary Dictionary of Ingredients and Cooking Terms - S
Sea Cucumber - The sea cucumber is a gelatinous creature that is indeed shaped
like a cucumber. Like tofu, it is flavorless, but has the ability to soak up the flavors
of the foods and seasonings it is cooked with. In Chinese cooking it is used in
soups, stir-fries, and certain braised dishes.
Other names for the sea cucumber include beche de me, sea rat and sea slug (the latter is somewhat confusing sinc ethe real sea slug is another animal entirely). The Chinese name for the sea cucumber translates roughly into "sea ginseng" - it's unclear whether this is in recognition of the sea cucumber's reputed aphrodisiacal qualities, or because it is considered to be quite healthful. (It has been used to treat everything from high blood pressure in humans to joint pain in pot-bellied pigs.) It may also have something to do with its slippery feel, as the texture of food weights more heavily in Chinese cuisine than is generally the case in western cooking.
Freshly caught sea cucumber requires an extensive amount of preparation before making the transition from the ocean floor to your dinner plate. The complicated procedure takes place over several days and involves slitting open the belly and removing the guts, as well as washing and boiling the animal several times. Fresh sea cucumber that has already been cleaned and soaked is sometimes available in Asian markets, usually in the cold foods section or in containers of water. Many Asian stores also carry dried sea cucumber, which looks and feels almost exactly like a piece of cement, albeit not as heavy. It also must be soaked for several hours before cooking.
Sesame Oil - This amber colored, aromatic oil, made from pressed and toasted sesame seeds, is a popular ingredient in Chinese cooking. Not for use as a cooking oil, however, as the flavor is too intense and it burns quite easily. Instead, sesame oil is normally added as a flavoring agent in the final stages of cooking. Sesame oil has been used since ancient times; the Babylonians cultivated sesame seeds for their oil, and the Persians used it as both a food and medicine. It is still used in holistic preparations for everything from treating infections to stimulating brain activity. (It is also believed to contain antioxidants).
One note: the nonroasted sesame oil you sometimes find in supermarkets and health food
stores is not a good substitute for the sesame oil used in Oriental cooking. Sesame oil
will keep for several months if stored in a cool, dark, and dry place. Recommended
Brand: Kadoya sesame oil from Japan.
Snow Peas - Also known as mangetout, which is French for "eat it
all," snow peas cooked with a bit of ginger and garlic are a frequent addition to
stir-fry dishes. Their sweet flavor also goes well with seasoned (often salted) meat
or poultry. The French name comes from the fact that the whole pea - including the pod -
is eaten. Other names include edible-podded peas, and Chinese sugar peas.
Snow peas are available in supermarkets - look for crisp pods with small peas. This means
that they were picked when young and have not sat in the store for too long. They can be
stored in the crisper section of the refrigerator for 2 - 3 days. Possible
substitutes: Sugar snap peas, another pea with an edible pod, can be substituted, but they
won't have the same flavor.
Recipe: Beef with Snow Peas
Snow Pea Shoots - The tips of the vines and the top set of leaves of the pea plant are an Oriental delicacy. They can be served raw in salads, quickly cooked in stir-fries, or blanched and used in soups.
Soy Bean Curd - Called doufu in China and tofu in Japan, bean curd is
made from soy beans, in a process that has much in common with making cheese.
Commonly called "meat without bones" it is extremely high in protein.
Although quite bland in taste, it absorbs the flavors of the food it is cooked
with and is used in a number of dishes, from soups and sauces to stir-fries. (The
firmer tofus are recommended for stir-fries and grilling, while the regular
tofus work well in soups and silken tofu is great for blended dishes like
pudding). For the connoisseur who wants to expand his or her horizons, there is
fermented bean curd (preserved in rice wine), bean curd skins (taken from the
film or skin that forms on top when the bean curd is being prepared), and
pressed seasoned bean curd - simmered in water with a number of spices.
Recipe: MaPo Dofu
Article: "Terrific Tofu"
Soy Sauce (photo)- Invented by the Chinese approximately 3,000 years ago, soy
sauce is made from fermented soy beans, wheat flour, water, and salt. The two main
types of soy sauce are light and dark. As the name implies, light soy sauce is
lighter in color, and also more sweet than dark soy sauce. In Chinese cooking, it is
used more often than dark soy - always use light soy in a recipe unless dark is
specifically called for. Aged for a longer period of time, dark soy sauce is thicker and
blacker in color. It is also less salty than light soy. It is used in certain
recipes to add color, and as a dipping sauce. Storage: Store soy sauce at room
temperature. Recommended Brand: Pearl River Bridge. You can also use Kikkoman Soy Sauce as
a substitute for light soy in cooking.
Sui Choy - See Napa Cabbage.
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