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glossary
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- Smoking: Outdoor cooking technique
achieved in a special "smoker" or in a covered
grill; food is cooked very slowly in a low-heat
atmosphere, with the addition of water vapor
and wood smoke.
Source:
Charla L. Draper - Dash of Soul
- Soy cheese: Made from tofu and soy
milk. Available in regular and low-fat, plain,
mozarella, flavored with herbs, and smoked.
May also be found in the form of soy cream cheese,
parmesan-style crumbled soy cheese, and "deli"cheese
slices. Read the labels carefully! Some soy
cheese brands contain casein, a milk protein.
Source: Patricia Greenberg
- Soy meat substitutes: This tasty food
category consists of artfully simulated deli
and other specialty meat products. These meat
analogs include soy bacon, soy ham, soy sausage,
soy pepperoni, soy turkey, hot dogs, hamburgers
and ground "soy" meat. Best of all they don't
include nitrites and other preservatives believed
to be carcinogenic.
Source: Patricia Greenberg
- Soy milk: Consists of the liquid extracted
from cooked crushed soybeans. Now available
in regular, low-fat, non-fat, plain and flavored.
Use in place of milk, in soups, and dressings.
Source: Patricia Greenberg
- Soy yogurt/soy sour cream: Cultures
and souring agents are added to these products
to replicate the traditional counterparts. They
can be used as a substitute for the dairy version
in any recipe.
Source: Patricia Greenberg
- Spit Roasting (Rotisserie): An outdoor
cooking technique used to preclude turning the
meat; instead of roasting over indirect heat,
food is skewered to turn constantly over direct
heat.
Source:
Charla L. Draper
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