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| Term | Definition
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|---|
| 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.
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| cornichon | A pickle made from small gherkin cucumbers. A
common accompaniment to pates and smoked meats.
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| courgette | The French word for zucchini.
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| couscous | A beady grain of semolina used in North African
cuisines. Typically boiled like rice, with
spices and vegetables or fruits.
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| Crazy Salt | See Jane's Krazy Mixed-Up Salt
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| cream (to) | As a verb,to blend together, as sugar and butter (or shortening), until mixture takes on a smooth creamy texture
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| 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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| cube of butter | 1/2 c. of butter
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