|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. |
|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." |
|dash ||A small measure of an ingredient, generally
considered to be about 1/16 teaspoon, though
it isn't measured. The cook instead adds a
single splash of liquid or a pinch of dry
|daube ||A braised French dish of beef, wine, and
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