| Term | Definition
|
|---|
| chocolate | A highly refined and processed derivative of
cocoa beans. True chocolate must be made with
cocoa butter and chocolate liquor, both derived
from the processing of cocoa beans. The addition
of sugar and spices produces the various bitter
to sweet chocolates used in baking. Milk solids
are added for milk chocolate.
|
| chop suey | Not a Chinese dish, but rather an American-Chinese
dish, made of chopped meat, mushrooms, bean
sprouts, water chestnuts, bamboo shoots, onions,
and rice.
|
| chowder | Most often thought of as clam chowder, but really
is any thick and chunky soup.
|
| coddle | Slow cooking of eggs in hot water. Used as a way
to reduce the danger of salmonella poisoning
from tainted raw eggs, when raw eggs are called
for in a recipe (such as in Caesar Salad.)
|
| coffee | World-wide popular beverage produced by steeping
roasted, ground coffee beans. Coffee flavor is
produced by hundreds of chemical compounds, and
is among the most complex of any food or beverage.
|
| Coleslaw | A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs.
Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect.
|
| concasse | If using tomatoes cut in large wedges. Cut near skin leaving about 1/4" of meat. No seeds or mushy flesh. Then, slice wedges julienne (1/4") and then slice julienne pieces in 1/4" pieces.
Generally a mixture that is coarsely chopped or ground.
|
| 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.
|
| 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)
|
| daikon | A sweet Asian radish. May be eaten raw or
cooked.
|
| damper | Australian bushman's bread made from flour salt and water.
|
| Darjeeling tea | A black tea from the Darjeeling province of
India.
|
| decant | The pouring of wine (generally) from the bottle
to another container, slowly, so any sediment
remains in the bottle.
|
| devein | To remove the vein from the back of a shrimp.
|
| dice | To cut food into small cubes about 1/4 inch or
5mm across.
|
| divide, divided use | as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.
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