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TermDefinition
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
creme fraiche Cream that has fermented into a thick, tangy sauce. It doesn't curdle when boiled, so it can be added to soups or sauces. Often used as a fruit or dessert topping.

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