|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. |
|cube of butter ||1/2 c. of butter |
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