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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition concasse If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces. Generally a mixture that is coarsely chopped or ground. consomme A clarified meat or fish broth which can be used as a soup or sauce base. cooking slow Process which cooks food with a low, steady, moist heat often over a period of 8 to 12 hours. A slow cooker or crock pot is an electic appliance which can cook the dish while you're away and doesn't heat up the kitchen. Some vegetables may become over-cooked before other ingredients are done but could be added later in the cooking time or partially cooked on the stovetop and added at a later time. coral lettuce A type of lettuce with leaves resembling coral. Any lettuce with curly or spiky leaves is usually a suitable alternative. coriander A spice made from the seeds of the coriander plant, whose leaves are the familiar cilantro of Asian and Mexican cooking. cornichon A pickle made from small gherkin cucumbers. A common accompaniment to pates and smoked meats. courgette The French word for zucchini. couscous A beady grain of semolina used in North African cuisines. Typically boiled like rice, with spices and vegetables or fruits. Crazy Salt See Jane's Krazy Mixed-Up Salt cream (to) As a verb,to blend together, as sugar and butter (or shortening), until mixture takes on a smooth creamy texture Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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