pan used for frying<\/a><\/p>\n\n\n\nsimmer<\/strong> — to cook food in liquid just below boiling point<\/p>\n\n\n\nsingle cream<\/strong> — British name for dairy product equivalent to light cream in America and cream in Australia<\/p>\n\n\n\nshallow frying — <\/strong>a dry heat cooking method similar to pan frying and involving the use of oil of fat to transfer the heat to cook the food. How I define a difference with pan frying is where using nonstick cookware means using no fat or oil in the cooking. <\/p>\n\n\n\nskim<\/strong> — to take off the top layer from food mixtures e.g. where the fat or milk solids have liquified and form a surface layer on top of the heated food mix<\/p>\n\n\n\nspring onions <\/strong>— British name for American equivalent of scallions<\/p>\n\n\n\nsour\/soured cream <\/strong>— Australian\/British name for dairy sour cream<\/p>\n\n\n\nsteam<\/strong> — using steam to cook food, e.g. steamed vegetables<\/p>\n\n\n\nstock cube<\/strong> — Australian and British name for dehydrated broth or stock in a cube, equivalent to bouillon cube in America<\/p>\n\n\n\nsultanas<\/strong> — Australian and British name for medium sized dried grapes, equivalent to seedless white raisins in America<\/p>\n\n\n\nsweating<\/strong> — a dry heat method of cooking food over low direct heat with a small amount of oil or fat. Foods you might cook this way include onions and celery. It’s used to soften and draw out the flavor of foods cooked this way. For example, cooking onions this ways makes them translucent and extracts the flavorsome juices for sauces, gravies, or a stew.<\/p>\n\n\n\ntenderloin<\/strong> — fillet of meat<\/p>\n\n\n\n