page_title: List of cooking techniques
section_title: S
hierarchical_section_title: List of cooking techniques / Cooking techniques / S
caption_attribution_description: English: Picture of steamed milk on an espresso machine.
context_page_description: This is an incomplete list of cooking techniques.
  Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook.
context_section_description: Sautéing
  Score - to cut shallow grooves, often in a diamond pattern, into a cut of meat
  Schwenker
  Searing – a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature until a crust forms from browning.
  Seasoning
  Separating eggs
  Shallow frying
  Shirred eggs
  Shrivelling
  Shuck - to remove the outer casing of a food item, such as an ear of corn or the shell of an oyster
  Simmering
  Skimming
  Slow cooker
  Smoking
  Smothering
  Souring
  Sous-vide
  Thermal immersion circulator
  Spatchcock – poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.
  Spherification
  Steaming
  Food steamer
  Steeping
  Stewing
  Stir frying
  Straight dough
  Stuffing – an edible food mixture, often a starch, used to fill a cavity in another food item
  Sugar panning
  Supreme – has different meanings in cooking and culinary arts depending upon the food type
  Sweating – the gentle heating of vegetables in a little oil or butter, which usually results in tender, sometimes translucent, pieces
  Swissing
  Syringe – for injecting fillings in foods
caption: Milk being steamed
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