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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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 cumin A very aromatic seed, sold in seed and ground form. Used Asian, Mexican, and Middle Eastern cooking. 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. Cutting on the Bias Cutting on the bias is a sewing term in which you cut on the diagonal to the weave of the fabric. To find the true diagonal, unravel an edge of the fabric until you get to one straight thread, then fold that edge over to a 90 degree angle to itself. Cutting on the bias is used for trims and such because it has more stretch to it and gan go around curves easier with less bunching. (I don't know why this was requested of the Online Cookbook but we try to please.--Editor) Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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