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TermDefinition
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.
curry powder A powdered blend of many spices and herbs. True curry powder is made fresh for each use. It can be sweet, spicy, or savory, depending on the mix of herbs and spices used by the cook.
cut across the grain see cutting on the bias (cooking term)
cutting on the bias Cutting at an angle across the grain of meat, generally providing more tenderness to inexpesive cuts such as flank or round steak, used for stir fry to reduce shrinkage prior to cooking. Retains moisture in cooked meats.
dandelion greens A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee."

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