|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. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.