|cream ||The milk-fat portion of separated milk. Cream is
categorized by the amount of milk fat. Light cream
contains about 18-30% fat, light whipping cream 30-36%,
heavy whipping cream 36-40%. Half and half is
a blend of light cream and milk, with about 12%
|cream of tartar ||A powdery acid that comes from deposits inside
wine barrels. It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume. |
|creme brulee ||A custard dish that is topped with sugar that
is carmelized under a broiler or with a torch. |
|Crockpot ||An electric cooking pot with a crockery liner in which foods are cooked on lower temperatures for a longer time period.
The advantages are being able to cook a recipe overnight or while you are at work without having to watch or worry about it.
The flavors have a chance to blend nicely and cheaper cuts of meat usually come out very tender. Also referred to as a "slow cooker". |
|crown roast ||A preparation of meat, where a rib section is
tied in a circle with the rib ends up. Often,
the center is filled with vegetables or stuffing.
Once baked, the rib ends are decorated with
paper frills, and the dish is presented on a
large platter before carving. |
|cube of butter ||1/2 c. of butter |
|cumin ||A very aromatic seed, sold in seed and ground
form. Used Asian, Mexican, and Middle Eastern
|curdle ||The separating of milk into curd and whey (the
solid and liquid. Acids, such as vinegar or
lemon juice, can curdle milk, as can boiling. |
|cure ||The process of treating food to preserve it.
Curing methods include smoking and salting.
Salting can be done by dry packing or by soaking
in brine. |
|curry ||A gravy-based Indian dish. The gravy is made
from curry powder, the rest of the dish can be
most any type of meat and starch. |
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