MISFICTIONARY

Paella

Category: Culinary
Subcategory: General Term

Is a dish of rice that is cooked with tomato, onion, garlic, vegetables and meats such as chorizo, chicken, shellfish, etc. It is a popular cuisine of Spain and Portugal.

Palate

Category: Culinary
Subcategory: General Term

Is the roof of an individual's mouth that separates the mouth from the nasal cavity. It is responsible for one's sense of taste.

Palm Sugar

Category: Culinary
Subcategory: General Term

Is unrefined sugar from the sap of a coconut, date or sago palm tree.

It is consumed in Asia, Africa, Latin America and the Caribbean. It can be found in specialty stores around the US. Color varies from golden to dark brown and is sold in solid cakes that can be cut and crumbled or shaved.

Pan-broil

Category: Culinary
Subcategory: General Term

To cook in way similar to dry sautéing. The method stimulates broiling by cooking an item in a hot pan, with little or no fat.

Pan-fry

Category: Culinary
Subcategory: General Term

To cook food uncovered, in a skillet with enough fat to reach halfway up the side of the food. This method generally uses less fat than deep frying and more fat than sautéing or stir-frying.

Pan-steam

Category: Culinary
Subcategory: General Term

To cook food in a covered pan over direct heat with very little liquid.

Panela

Category: Culinary
Subcategory: General Term

See palm sugar.

Par-cook

Category: Culinary
Subcategory: General Term

Method of partially cooking food before storing or finishing by another method.

Parchment Paper

Category: Culinary
Subcategory: General Term

Is a heat resistant paper used for lining pans, steaming and covering foods during a shallow poaching.

Paring Knife

Category: Culinary
Subcategory: General Term

A knife used for peeling and pitting fruits, slicing or cutting small fruits and vegetables, de-veining shrimp, or boning small fish and poultry.

 

Available Sizes: 2" - 4"

Misfit Recommended: 3"

Pasteurization

Category: Culinary
Subcategory: Cheese Making

Is the process of heating milk products to 145°F for 30 minutes in order to kill microorganisms that could contaminate milk and be harmful to humans.

Pastry Bag

Category: Culinary
Subcategory: General Term

A plastic, canvas or nylon bag that is fitted with decorative tips in order to pipe out icings or puréed foods.

Paté / Pate

Category: Culinary
Subcategory: General Term

Is a forcemeat (made of meat, game, seafood, poultry, or vegetables) baked in pastry or in a mold or dish.

Paysanne

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into flat, square pieces with dimensions measuring 1/2" x 1/2" x 1/8".

Pâte Fermentée

Category: Culinary
Subcategory: Bread Baking

Refers to dough that has undergone its first rising or fermentation.

Pea Or Pulse Family

Category: Garden
Subcategory: General Term

See Fabacae family.

Peel

Category: Culinary
Subcategory: Bread Baking

Refers to a flat paddle that is used to slide bread loaves in and out of the oven. Also refers to the skin or rind of a food item.

Peeling

Category: Culinary
Subcategory: Bread Baking

Is the action of moving or transferring the bread loaves from the peel to the oven. Also refers to the removal of the skin or rind of a food item.

Penicillium Camemberti

Category: Culinary
Subcategory: Cheese Making

Is a white mold used for Camembert and Brie cheeses.

Penicillium Candidum

Category: Culinary
Subcategory: Cheese Making

A white mold used for Camembert and Brie cheeses.

Penicillium Roqueforti

Category: Culinary
Subcategory: Cheese Making

Is a blue mold used for a variety of blue cheeses such as Stilton, Gorgonzola, Roquefort, etc.

Perennial

Category: Garden
Subcategory: General Term

Refers to plants that continue to grow season after season, year after year.

Pesto

Category: Culinary
Subcategory: General Term

Is a thick puréed mixture combined with oil, garlic, cheese, nuts or other seasonings. A pesto base can be made from basil, olives, sun dried tomatos, etc.

PH

Category: Garden
Subcategory: General Term

Refers to the acidity or alkalinity of the soil.

• Neutral pH = 7
• Acidic pH = Below 0-7 (Sour Soil)
• Alkaline pH = Above 7 - 14 (Sweet Soil)

Vegetables grow best between a pH of 6 and a pH of 7 .

pH imbalance may cause certain nutrients to become unavailable, poor growth that may increase the chance of vegetable death, and disease.

Phyllo Dough

Category: Culinary
Subcategory: General Term

Is a pastry made with thin sheets of dough, layered with butter.

Pick Up And K

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to pulling up loops through stitches and rows of a finished edge with the stated knitting needles and a ball of yarn to begin an edge or a new piece.

Piece Measure Approx

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a specified number of rows that must be worked, as in shaping or pattern work.

Pilaf

Category: Culinary
Subcategory: General Term

Is the cooking of grains by sautéing first in butter, then simmering in stock or water, with seasonings.

Pith

Category: Culinary
Subcategory: General Term

Is the loose, spongy interior of a citrus fruit that lay between the meat and the rind.

Place Markers

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to sliding a stitch maker either onto the needle or attaching it to a stitch, where it remains as a guide.

Poaceae Family

Category: Garden
Subcategory: General Term

A plant family that encompasses corn.

Poach

Category: Culinary
Subcategory: General Term

To cook slowly in simmering liquid. Liquid temperature should be between 160°F to 185°F. You may poach pretty much anything (Eggs, Chicken, Fish). Drop it in the liquid and call it a day!

Polenta

Category: Culinary
Subcategory: General Term

This is a traditional Italian dish of cornmeal mush.

Pollen

Category: Garden
Subcategory: General Term

Refers to a mass of microspores in a seed plant usually appearing as a fine dust.

Pollinate

Category: Garden
Subcategory: General Term

To place pollen on the pistol of the plant's flower to produce germination.

Pollination

Category: Garden
Subcategory: General Term

The transfer of pollen from the stamen to an ovule.

Pollinator

Category: Garden
Subcategory: General Term

Refers to an agent that pollinates flowers, such as bees.

Pollinizer

Category: Garden
Subcategory: General Term

A plant that is a source of pollen.

Poolish

Category: Culinary
Subcategory: Bread Baking

Made from commercial yeast, it is a batter-like pre-ferment or dough starter. Can either be made the same day or the day before and is fermented at room temperature.

Popcorn Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a crochet stitch that is a raised group of stitches used to add interest and texture.

Powdered Milk

Category: Culinary
Subcategory: Cheese Making

See dry milk powder.

Pre-ferment

Category: Culinary
Subcategory: Bread Baking

Is a dough starter that begin the fermenting process prior to the final mixing of the dough. This extends the length of the fermentation and aides in flavor development.

Preparation Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a row that sets up the stitch pattern but is not part of the pattern repeat.

Prepared Starter Culture

Category: Culinary
Subcategory: Cheese Making

A culture that contains live bacteria that is used to turn milk protein into a solid white gel.

Preshape Or Preshaping

Category: Culinary
Subcategory: Bread Baking

To shape or round the dough, then allow it to relax prior to final shaping. This ensures the dough's proper elasticity making the final shaping effortless.

Presser Foot Lifter

Category: Arts & Crafts
Subcategory: Sewing

Is used on a sewing machine for raising and lowering the presser foot. It can be raised higher then the normal up position for easy removal of the presser foot or to help you place heavy fabric under the foot.

Pressing

Category: Culinary
Subcategory: Cheese Making

The process of placing curds into a cheesecloth lined mold and pressed to remove excess whey.

Pressure Cooker

Category: Culinary
Subcategory: General Term

See pressure steamer.

Pressure Steamer

Category: Culinary
Subcategory: General Term

Is a machine that cooks food under pressure (from the steam produced by heating water) in a sealed compartment that reaches temperatures higher than boiling point (212˚F). The steamer / cooker can not be opened until the pressure is released and the steam properly vented. This is often used in the home canning of various foods.

Primary Bulk Fermentation

Category: Culinary
Subcategory: Bread Baking

Refers to the first rising of the dough before it has been divided and/or shaped.

Proof Box

Category: Culinary
Subcategory: Bread Baking

See proofer.

Proof Or Proofing

Category: Culinary
Subcategory: Bread Baking

Refers to the step when yeast is combined with warm water thus activating it's development. Also refers to the final rising or secondary fermentation of shaped dough.

Proofer

Category: Culinary
Subcategory: Bread Baking

A temperature and humidity controlled environment or compartment that dough is placed during rising.

Proper Break

Category: Culinary
Subcategory: Cheese Making

To wad a handful of curds into a ball. If the curds can be easily broke back into individual curds, it is properly cooked and called a proper break. This process is only used in the making of Swiss Cheese.

Puckering

Category: Arts & Crafts
Subcategory: Sewing

This terms describes what happens to fabric when it becomes wrinkled, folded or constricted, when it should be laying flat.

Pull Up A Lp

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to drawing a new stitch (or loop) through the knit fabric.

Purée / Puree

Category: Culinary
Subcategory: General Term

To mash, strain or chop food into a smooth paste or thick liquid. It also refers to the end product or result from using this method.

Purl Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

There are two methods for your basic purl stitches: English and Continental or German.

English Knit: The yarn is held in the right hand.

Continental Knit: The yarn is held in the left hand.

Purlwise

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the insertion of a needle into the stitch as if you were going to purl it.

Quenelle

Category: Culinary
Subcategory: General Term

Is a lightly poached dumpling made from forcemeat which is bound by eggs and are formed, with the help of two spoons, into a three-sided oval or a tiny tiny football shape.

Quilt

Category: Arts & Crafts
Subcategory: Sewing

To stitch, sew or cover a padded or lined fabric, with lines, patterns or layers of cloth. Also refers to the finished product.

Quilting

Category: Arts & Crafts
Subcategory: Sewing

Refers to material that is quilted or used for making quilts.

Ramekin

Category: Culinary
Subcategory: General Term

Is a small ceramic ovenproof dish used as a vehicle for making soufflé, crème brûlée, among other items. It may also be used as a bowl for ingredients while prepping.

Raw Milk

Category: Culinary
Subcategory: Cheese Making

Milk that is taken directly from the animal and has not been pasteurized.

Re-dressing

Category: Culinary
Subcategory: Cheese Making

To change the cheesecloth on a cheese that is being drained, in order to reduce the chance of the cheesecloth adhering to the cheese.

Reculturable Starter

Category: Culinary
Subcategory: Cheese Making

A culture that can made into a mother culture and reproduced for many generations of bacteria.

Red Bacteria

Category: Culinary
Subcategory: Cheese Making

See Brevibacterium linens.

Reduce

Category: Culinary
Subcategory: General Term

Means that you must decrease the volume of the liquid by means of simmering or boiling. Simmering and/or boiling causes an evaporation of liquid; which, in turn, will provide you with a thicker consistency and more concentrated flavor.

Reduction

Category: Culinary
Subcategory: General Term

Signifies the method in which a sauce was created, through the act of reducing. It is the end product!

Refresh The Starter

Category: Culinary
Subcategory: Bread Baking

To add flour and water to a sourdough starter.

Render

Category: Culinary
Subcategory: General Term

Is the process of melting fat to a liquid state, and clarifying its dripping by removing the impurities for use in pan-frying or sautéing.

Rennet

Category: Culinary
Subcategory: Cheese Making

A milk coagulating enzyme (Animal, Vegetable or Chymostar Classic) used in the cheese making process.

Renneting

Category: Culinary
Subcategory: Cheese Making

To add rennet to milk to facilitate coagulation of the curds.

Rep Dec

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the decrease previously described.

Rep From * Around

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk, ending at the joining.

Rep From * End

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk as many times as you can work full repeats of the pattern, then end the row as directed.

Rep From * To End

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the instructions that begin at the asterisk ending the row with a full repeat of the pattern.

Rep From...row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the pattern rows previously worked, beginning with the row specified.

Rep Inc

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat the increase previously described.

Rep...times More

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to repeat a direction a designated number of times.

Rest

Category: Culinary
Subcategory: General Term

Means to allow food to sit for a while (undisturbed) after roasting and before carving, in order for the juices to seep back into the meat.

Retard Dough

Category: Culinary
Subcategory: Bread Baking

To chill dough in order to slow down the dough's fermentation process and allow the development of complex flavors.

Reverse Pat Placement

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to garments where the right and left fronts have symmetrical patterns. Usually, only the instructions for the first piece are given; therefore, you must work patterns for the second piece in the opposite order.

Reverse Shaping

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to garments where the shaping for right and left fronts are identical but reversed. Usually, only the instructions for the first piece are given; therefore, you must work the shaping for the second piece in the opposite order.

Reverse Stockinette Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches, with alternating rows of knits and purls, starting at the right side with a purl stitch for row 1.

Rhizome

Category: Garden
Subcategory: General Term

A somewhat horizontal subterranean plant stem or runner that produces shoots above and roots below.

Rich Dough

Category: Culinary
Subcategory: Bread Baking

Refers to dough that contains 20 percent or more fat.

Rick-rack Stretch Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch used on stretch fabrics where you might use a zigzag stitch to finish raw edges or provide a decorative topstitch.

Right Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the surface of work that will be faced outward when the garment is worn.

Rind

Category: Culinary
Subcategory: General Term

Is the tough, hard outer layer of fruits or cheeses.

Ripen Dough

Category: Culinary
Subcategory: Bread Baking

To chill the dough and allow it to rest.

Ripening

Category: Culinary
Subcategory: Cheese Making

Is the process when milk undergoes an increase in acidity as a result of the cheese starter culture bacteria.

Risotto

Category: Culinary
Subcategory: General Term

Is rice that is sautéed in butter (and other items) then combined with stock, adding a little at a time while constantly stirring. This method produces a creamy texture. This dish is generally made with Arborio rice.

Roast

Category: Culinary
Subcategory: General Term

To cook by dry heat in an oven, usually at a medium temperature of approximately 350°F. The name of the recipe usually tells you the method in which it is cooked (i.e., Roast Chicken, Roast Beef, Roast Turkey, Roasted Vegetables).

Roll Cut

Category: Culinary
Subcategory: General Term

See oblique.

Rondelle

Category: Culinary
Subcategory: General Term

Is a knife cut of cylinder-like vegetables crosswise that produces round or oval flat pieces.

Rose Water

Category: Culinary
Subcategory: General Term

Is the diluted extract of edible rose petals. It can be used to flavor foods, such as marzipan.

Rotary Tiller

Category: Garden
Subcategory: General Term

Is a motorized machine or cultivator that works the soil with rotating blades. It is used to break up and aerate the soil in preparation for planting.

Rotisserie

Category: Culinary
Subcategory: General Term

Is a cooking style of using a large rotating rod to hold food while it is being roasted in the oven or over an open fire. It may either be done vertically or horizontally.

Rototill

Category: Garden
Subcategory: General Term

Means to cultivate or rotate dirt, either by hand or by machine. This method helps to control weeds along garden rows and walkways. It Should be done 2 -3 weeks before planting.

Rototiller

Category: Garden
Subcategory: General Term

See rotary tiller.

Rough Cut

Category: Culinary
Subcategory: General Term

See chop.

Round Or Rounding The Dough

Category: Culinary
Subcategory: Bread Baking

Refers to the action of tucking the dough edges under, in order to give it a smooth outer surface.

Roundnose Pliers

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool that has smooth, tapered, conical jaws and is used to form loops in wire.

Roux

Category: Culinary
Subcategory: General Term

Is a combination of equal parts flour and butter (fat), cooked then used to thicken liquids.

Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a horizontal line of stitches formed by either a hook or needles and yarn.

Rub

Category: Culinary
Subcategory: General Term

Is a combination of spices applied to meats in order to marinate and provide a flavorful crust.

Running Amock

Category: Betty's Lingo
Subcategory: Idiom

The process of swerving off the correct or intended course which, in turn, produces a "betty not" or "mockwurst" outcome.

Sabayon

Category: Culinary
Subcategory: General Term

A wine custard that is made with Marsala wine and flavored, sweetened egg yolks and beaten in a double boiler until frothy.

Sachet D'epices

Category: Culinary
Subcategory: General Term

Is a French term literally translated to "bag of spices." It is usually a combination of parsley, peppercorns, dried thyme and bay leaf enclosed in a cheesecloth bag and is used to flavor stocks and other liquids.

Salamander

Category: Culinary
Subcategory: General Term

Unlike the scale-less lizard looking amphibian, this is a broiler-like stove that cooks with heat from above and has an adjustable shelf below.

Salting

Category: Culinary
Subcategory: Cheese Making

To add cheese salt to the curds before molding or to the surface of a finished cheese.

Same Length As

Category: Arts & Crafts
Subcategory: Crochet / Knit

A term that refers to when two or more pieces of a garment are equal in length and the measurement of one has already been given.

Santoku Knife

Category: Culinary
Subcategory: General Term

Is the Asian version of the chef's knife.

 

Attributes: Straighter edge, blunted tip blade and thinner spine than and American chef's knife

Size: 5" - 7"

Sashimi

Category: Culinary
Subcategory: General Term

Is sliced raw fish, usually served with pickled ginger, wasabi and soy sauce.

Satin Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch that is used to decorate and to overcast the raw edge of blankets, linens, tablecloths, or napkins and is also attractive when using an applique.

Saturated Brine Solution

Category: Culinary
Subcategory: Cheese Making

A solution of water and salt, in which cheese is soaked.

Sauce

Category: Culinary
Subcategory: General Term

Is a flavored liquid served as an accompaniment to food.

Sausage

Category: Culinary
Subcategory: General Term

Is a highly spiced forcemeat mixture enclosed in a casing or pressed into patties.

Sauté / Saute

Category: Culinary
Subcategory: General Term

To cook on the stove, over a high heat in a small amount of fat (Oil or Butter), turning frequently. This is similar to pan-fry, but with less fat.

Savory

Category: Culinary
Subcategory: General Term

Signifies a food that is not sweet.

Scald

Category: Culinary
Subcategory: General Term

Is a method of heating milk or cream (or other liquids) just below boiling point. A thin skin forms over milk and bubbles around the perimeter of the pot indicating sufficient heating.

Scale

Category: Culinary
Subcategory: General Term

A device that measures the weight of foods or other ingredients.

Scaler

Category: Culinary
Subcategory: General Term

Is a tool used to remove fish scales from fish and is used by scraping against the scales direction.

Schematic

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a scale drawing showing specific measurements of all the pieces of a garment before they are sewn together and finished.

Score

Category: Culinary
Subcategory: General Term

To cut the surface of an item to allow even cooking.

Scoring

Category: Culinary
Subcategory: Bread Baking

See slashing.

Scoville Heat Scale

Category: Culinary
Subcategory: General Term

Is a standard measurement of the amount of heat or pungency a chili pepper emits based on its capsaicin content. Invented by chemist Wilbur Scoville, the number of Scoville heat units (SHU) indicate the amount of capsaicin present within the chili.

Sear

Category: Culinary
Subcategory: General Term

Is the method of browning the surface of a food over high heat in fat before finishing by another method.

Season Extender

Category: Garden
Subcategory: General Term

Refers to techniques and products that extend the growing season of your plants and vegetables, such as green houses, cold frames, hot caps, cloches, garden teepees, etc.

Seasoning

Category: Culinary
Subcategory: General Term

Is the method of adding ingredients, such as spices, to food in order to give it a particular flavor.

Seed Culture

Category: Culinary
Subcategory: Bread Baking

Created from wild yeast, this dough starter is not yet fully mature and active.

Seed Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an even number of stitches.

  • Row 1 (right side): Knit one, purl one, knit one, purl one...until the end.
  • Row 2: Purl one, knit one, purl one, knit one...until the end.
  • Repeat rows 1 and 2.

Self Pollination

Category: Garden
Subcategory: General Term

Is a type of pollination that can occur when a flower has both a stamen and a carpel which makes it self fertile. An example of a plant that can self pollinate would be the Arachis Hypogaea otherwise known as the peanut, which is a species of legume.

Selvage St

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an extra stitch (or stitches) at the edge of a piece used either to make seaming easier or as a decorative finish.

Serging Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a type of sewing stitch that is ideal for 1/4" seams on knits or on medium to heavy weight woven fabrics where you want a narrow seam. It is also great for sewing spandex swim wear.

Serrated Knife

Category: Culinary
Subcategory: General Term

Is a knife used for slicing cake, bread, tomatoes and delicate items such as paté.

 

Attributes: Long, moderately rigid blade with blunt tip and scalloped teeth

Available Sizes: 6" - 10"

Set In Sleaves

Category: Arts & Crafts
Subcategory: Crochet / Knit

Means to sew the sleeves into the armholes.

Shallow Poach

Category: Culinary
Subcategory: General Term

To gently cook food in simmering water or liquid. The liquid is often reduced and used as a basis for sauce.

Sheet Pan

Category: Culinary
Subcategory: General Term

Is a flat pan with an edged lip and is used to cook foods in an oven.

Shell Or Fan Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Is a crochet stitch often used as a border around other patterns and takes the shape of an arc or semicircle.

Sherbet

Category: Culinary
Subcategory: General Term

See sorbet.

Shirred Egg

Category: Culinary
Subcategory: General Term

Is an egg baked in a ramekin with butter and cream.

Shock

Category: Culinary
Subcategory: General Term

To place an item into an ice bath immediately after blanching, in order for it to stop cooking.

Short Row

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a shaping technique that adds rows in one segment of a piece without decreasing the number of stitches on the needle.

Shrimp Paste

Category: Culinary
Subcategory: General Term

Is made from fermented ground shrimp, which is pounded, with the help of a salt, into a paste, then dried. It has an unappetizing smell but is used in most Southeast Asian and Southern Chinese cuisine. It can be found at specialty stores that sell Imported Asian items.

Side By Side

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to when a piece is worked horizontally from side seam to side seam instead of vertically from the lower edge.

Sieve

Category: Culinary
Subcategory: General Term

Is a wire mesh container used to drain, rice or purée foods.

Silk Thread

Category: Arts & Crafts
Subcategory: Jewelry Making

This thread is more fragile then nylon and is used to string pearls.

Silverskin

Category: Culinary
Subcategory: General Term

Is the annoying tough connective tissue that surrounds certain muscles in meat.

Simmer

Category: Culinary
Subcategory: General Term

To cook liquid at just below the boiling point, approximately 180°F. In other words, when you see tiny child-like bubbles, it is simmering.

Simple Syrup

Category: Culinary
Subcategory: General Term

Is a mixture of sugar and water, that is heated until the sugar dissolves. Other ingredients can be added for flavoring.

Single Left - Slanting Decrease (SKP)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the left on the knit side of the work, slip one stitch, knit one stitch, and pass the slip stitch over the knit stitch.

Single Left - Slanting Decrease (SSK)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the left on the knit side of the work, slip one stitch, slip one stitch and knit two together.

Single Right - Slanting Decrease

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the right on the knit side of the work, knit one stitch, slip one stitch, and pass the slip stitch over the knit stitch.

Single Right - Slanting Decrease (alternate)

Category: Arts & Crafts
Subcategory: Crochet / Knit

To slant stitches to the right on the knit side of the work, you should work on the purl side. Slip one stitch, purl one stitch, pass the slipped stitch over the purl stitch.

Skein

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to yarn that is sold in an oblong shape and can be pulled from either the inside or the outside.

Skim

Category: Culinary
Subcategory: General Term

Is the method of removing impurities from the surface of a liquid while cooking.

Skim Milk

Category: Culinary
Subcategory: Cheese Making

See non-fat milk.

Slashing

Category: Culinary
Subcategory: Bread Baking

Refers to the action of cutting or slicing the dough in order to release steam during baking.

Sleeve Width At Upper Arms

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the measurement of the finished sleeve at its widest point, which when seamed, fits around the widest part of the arm.

Sliding Buttonhole Foot

Category: Arts & Crafts
Subcategory: Sewing

Is a type of foot on a sewing machine used for manual buttonhole making. It is usually marked to help you measure a buttonhole accurately.

Slip Marker

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to keeping the stitch marker in the same position from one row to the next, transferring it from one needle to the other as you work each row.

Slip Marker At Beg Of Every Rnd

Category: Arts & Crafts
Subcategory: Crochet / Knit

Used in circular knitting, this refers to slipping the marker from one needle to the other every time you begin a new round.

Slip Sts To A Holder

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to transferring the stitches from the needle to a stitch holder.

Slitting

Category: Culinary
Subcategory: Bread Baking

See slashing.

Slurry

Category: Culinary
Subcategory: General Term

Is the combination of thickening starch (cornstarch, arrowroot, etc.) and cold liquid, whisked until smooth then added to hot liquid as a thickener.

Smocking Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a delicate decorative treatment or technique in the sewing of children's clothes and women's blouses in which fabric is gathered so that it can stretch.

Smoke Roast

Category: Culinary
Subcategory: General Term

The method of roasting foods that are placed over a pan containing smoke chips.

Smoking Point

Category: Culinary
Subcategory: General Term

Refers to the temperature at which a cooking fat or oil begins to break down (or smoke), which can mark the decline of its flavor, quality and frying function. The higher the smoking point, the better when sautéing, deep frying, pan-frying, etc.

Smother

Category: Culinary
Subcategory: General Term

The method of cooking foods over low heat, in a covered pan with little liquid.

Soft Cheese

Category: Culinary
Subcategory: Cheese Making

A cheese that is not pressed, not aged or aged for a short time, and has a high moisture content.

Soil Amendment

Category: Garden
Subcategory: General Term

Refers to materials, such as clay, diatomaceous earth, worms, bark, etc., that can help correct nutrient deficiency in soil, improve water retention and the overall growth and health of the plants.

Soil Conditioner

Category: Garden
Subcategory: General Term

See soil amendment.

Soil Test

Category: Garden
Subcategory: General Term

Refers to testing the nutrient and pH levels of the soil. Nutrient levels include N-P-K.

Soil Tester

Category: Garden
Subcategory: General Term

Is a tool that tests the soil's pH, moisture, and fertility. This is a gardener's MUST HAVE!

Solanaceae Family

Category: Garden
Subcategory: General Term

A plant family that consists of eggplant, pepper, potato, tomato, etc.

Sorbet

Category: Culinary
Subcategory: General Term

Is a fruit flavored ice typically served between courses as a palate refresher. It is also referred to as sherbet.

Soufflé

Category: Culinary
Subcategory: General Term

Is a puffed food (when baked) that contains sauce, egg whites and flavorings.

Sourdough Bread

Category: Culinary
Subcategory: Bread Baking

Made with wild yeast, sourdough bread is a naturally leavened bread.

Sourdough Culture Or Starter

Category: Culinary
Subcategory: Bread Baking

Made from wild yeast, this fully mature dough starter can have a batter-like or stiff consistency.

Spit

Category: Culinary
Subcategory: General Term

Is a rotating cooking device used to hold large meats while roasting over an open fire.

Spit-roast

Category: Culinary
Subcategory: General Term

Is the method of roasting an item on a large skewer (or spit) over an open flame.

Split Ring

Category: Arts & Crafts
Subcategory: Jewelry Making

Resembles a tiny key ring and is more secure than a jump ring.

Sponge

Category: Culinary
Subcategory: Bread Baking

Is a thick yeast batter that is combined with other ingredients to form a yeast dough. The batter ferments and develops a light, spongy consistency.

Spool Pin

Category: Arts & Crafts
Subcategory: Sewing

Is used on a sewing machine for holding the spools of thread, when feeding thread to the machine.

Spring Form Pan

Category: Culinary
Subcategory: General Term

Is a round pan with high sides and an external side clamp that makes the removable base or bottom easy to unclasp and detach.

Spritz Or Spritzing

Category: Culinary
Subcategory: Bread Baking

See mist or misting.

Stamen

Category: Garden
Subcategory: General Term

Refers to the organ of the flower that produces the male gamete.

Starter Culture

Category: Culinary
Subcategory: Cheese Making

See direct-set starter culture.

Steam

Category: Culinary
Subcategory: General Term

To cook foods in a covered pot out of contact from boiling liquids. The foods that you want to steam should never actually touch the liquid, which is why steaming pots were invented.

Steamer

Category: Culinary
Subcategory: General Term

Is a type of kitchenware that has two individual pieces; one smaller pot with a perforated bottom that sits within a larger pot but over the boiling or simmering water.

Steep

Category: Culinary
Subcategory: General Term

The method of placing an ingredient in warm or hot liquid, in order to soften the item or extract it's flavor, such as tea or coffee.

Stew

Category: Culinary
Subcategory: General Term

To brown smaller pieces of meat at a high temperature in oil and then cover it with liquid and the pot's lid. Similar to braising but with a shorter cooking time. It also refers to the finished product cooked by this method.

Stiff Starter

Category: Culinary
Subcategory: Bread Baking

A dough starter with a stiff consistency.

Stock

Category: Culinary
Subcategory: General Term

Is a liquid that has been simmered with meat, poultry or fish bones, vegetables and herbs for an appropriate amount of time.

Stockinette Stitch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to any number of stitches, with alternating rows of knits and purls, starting at the right side with a knit stitch for row 1.

Stockpot

Category: Culinary
Subcategory: General Term

Is a large round pot that is taller than it is wide. It can be used for making stocks, soups, large sauce quantities, etc. It sometimes has a spigot at the bottom which allows the stock to be removed from the bottom without having to skim impurities from the top.

Straight (flat) Stitch

Category: Arts & Crafts
Subcategory: Sewing

Is a strong and durable sewing stitch which is recommended where both elasticity and strength are necessary to ensure comfort and durability. The individual stitches are made without crossing or looping the thread and are used to form broken or unbroken lines.

Straight Dough Method

Category: Culinary
Subcategory: Bread Baking

See direct dough method.

Strain

Category: Culinary
Subcategory: General Term

Is the method of passing liquid through a colander or sieve in order to separate the solids from the liquid.

Strong Flour

Category: Culinary
Subcategory: Bread Baking

Refers to flour that has a high content of gluten forming proteins.

Sulfur

Category: Garden
Subcategory: General Term

Is a non-metallic element that increases acidity and lowers pH.

Sunflower Family

Category: Garden
Subcategory: General Term

See Asteraceae family.

Swatch

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a knitting sample used to check the gauge or to try out a stitch or color-work pattern before knitting the garment.

Sweat

Category: Culinary
Subcategory: General Term

To sauté over low heat to remove moisture and to soften. Usually refers to vegetables. This method is specifically used to teach us Misfit cooks patience. If it had a motto, it would be “Slow and Steady.”

Tacky

Category: Culinary
Subcategory: Bread Baking

Not just a term used to describe hideous clothes, it also refers to dough that is slightly sticky, but not enough so, that it adheres to your fingers.

Tart

Category: Culinary
Subcategory: General Term

It is a pie without a top crust and can be either sweet or savory.

Tartlet

Category: Culinary
Subcategory: General Term

It is a smaller individually sized version of a tart, and can be either sweet or savory.

Temper

Category: Culinary
Subcategory: General Term

Is the method of gently and gradually heating. This method is to incorporate a hot liquid into a cold liquid slowly in order to raise the temperature of the cold liquid in increments. May also refer to the melting of chocolate.

Tension

Category: Arts & Crafts
Subcategory: Crochet / Knit

See gauge.

Terrine

Category: Culinary
Subcategory: General Term

Is a forcemeat loaf (similar to paté) but cooked in a mold set within a bain-marie.

Thermophilic Cheese Starter Culture

Category: Culinary
Subcategory: Cheese Making

Is a bacteria starter used for cheeses that must cooking at high temperatures. Most Italian and Swiss cheeses call for Thermophilic Starter.

Thickener

Category: Culinary
Subcategory: General Term

Is an ingredient used to give body and texture to liquids.

Thread Snips

Category: Arts & Crafts
Subcategory: Jewelry Making

A tool used for cutting bead stringing cord.

Through Both Thicknesses

Category: Arts & Crafts
Subcategory: Crochet / Knit

Used in seaming, it refers to working through two pieces of fabric at one time.

Till

Category: Garden
Subcategory: General Term

See rototill.

Tiller

Category: Garden
Subcategory: General Term

See rotary tiller.

Tilth

Category: Garden
Subcategory: General Term

Refers to the state of soil in relation to it's suitability for crop growth. If a soil has good tilth, it generally means that it has a good balance of nutrients, water, air, etc. and therefore is excellent for planting.

Timbale

Category: Culinary
Subcategory: General Term

Is a mold used to shape custards, rice, etc. It is also the end result of ingredients made in the mold.

Top-dressing

Category: Garden
Subcategory: General Term

The term can be used in relation to both your lawn and garden.

Top dressing your lawn is the process of adding a thin layer of soil or organic material over your lawn to improve the soil without killing the existing turf.

Top dressing your garden refers to the surface application of fertilizer to your already growing crop of fruits or vegetables.

Top-stirring

Category: Culinary
Subcategory: Cheese Making

Stirring the top of non-homogenized milk in order to keep the cream from rising immediately after the addition of rennet.

Topstitching

Category: Arts & Crafts
Subcategory: Sewing

Is a sewing technique that is used on garment edges such as necklines and hems and is used to keep seams and edges flat and crisp. It is usually done using a straight stitch with a thread that matches the fabric.

Total Length

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the length of a garment after finishing, including ribbing or edging and any shoulder shaping.

Tourné

Category: Culinary
Subcategory: General Term

Is a knife cut of ingredients into a small seven-sided barrel or football shape, that is no longer then 2" in length.

Transplanting

Category: Garden
Subcategory: General Term

Refers to the action of moving or shifting a plant from one soil to another.

Tricot Fabric

Category: Arts & Crafts
Subcategory: Sewing

Is a lining material that is smooth on one side and textured on the other. It is usually made from natural or synthetic fibers.

Truss

Category: Culinary
Subcategory: General Term

Is the method of tying up meat or poultry with string to make it compact for the purpose of even cooking and giving it a better appearance.

Tuber

Category: Garden
Subcategory: General Term

Is the fleshy root, stem or rhizome of the plant that can be grown into a new plant. Examples of tubers are potatoes, yams, horseradish, etc.

Turning

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to the process of switching your knitted piece from right side to wrong side or vice versa to work a new or partial row.

Turning Ridge

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to a row of raised stitches that indicates where the piece will fold in or out, as in a hem.

Turning The Dough

Category: Culinary
Subcategory: Bread Baking

To pull, stretch or roll dough, and finish by folding it into a tight package for the purpose of gently stretching and developing it's gluten.

Twisted Knit One, Purl One Ribbing (full Twist)

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an odd number of stitches.

  • Row 1 (right side): Knit one through the back loop, purl one, knit one through the back loop, purl on...continue to the end.
  • Row 2: Purl one through the back loop, knit one, purl one through the back loop, knit one...continue to the end.
  • Repeat rows 1 and 2.

Twisted Knit One, Purl One Ribbing (half Twist)

Category: Arts & Crafts
Subcategory: Crochet / Knit

Refers to an odd number of stitches.

  • Row 1 (right side): Knit one through the back loop, purl one, knit one through the back loop, purl on...continue to the end.
  • Row 2: Purl one, knit one, purl one, knit one...continue to the end.
  • Repeat rows 1 and 2.

Twisted Wire Needle

Category: Arts & Crafts
Subcategory: Jewelry Making

Is a length of fine wire folded in half and twisted together. It has a large, open eye at the fold (easy to thread) and accommodates thicker cords than conventional beading needles.



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