What are other CH's calling "Savory"?
OK, time to throw Jfood under the bus a little.
The word "savory" comes up often in threads. I've seen it on latkes, quiches, etc. and was wondering what the heck people are talking about. So I'll pull a thread together. I can understand a savory stew with deep, intense flavors, but what's a savory quiche, how can latkes with sour cream be savory?
I think that savory generally refers to foods that aren't sweet - so a savory cheese cake would be not a strawberry cheese cake, but a gorgonzola cheese cake, if that makes sense.
I agree with MMRuth (that seems to happen rather a lot!) I am making 'savoury' biscuits at the moment - those that aren't sweet that I will eat with cheese/pate. (ok some are a little sweet but not enough to call tham 'sweet' biscuits). Also savoury muffins with bran. In my eyes, if it isn't sweet it must be savoury.
Salty, not sweet.
It's just a way to distinguish from something sweet, like a sweet custard pie you may have for dessert, as opposed to a quiche with seafood, for instance (which normally doesn't call for sugar). There are the usual (sweet) muffins, quick breads or scones, & then there are savory ones which could have cheese, ham, sundried tomatoes, olives, etc in them (little or no sugar).
Sometimes I use the word savory to describe a mouth feel. Preference over sugary texture, layer of sweetness etc.
Example: This holiday, some 40 dozen Rugelach later, I broke sweet (jams, sugars) and savory (cheese, nuts, herbed) in half and wrapped a mix.