| Term | Definition
|
|---|
| 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.
|
| double boiler | A two-pot arrangement where the lower pot contains
simmering water and the upper pot nestles inside,
allowing foods to cook gently without burning.
|
| drained and rinsed | When cooking vegetables in order to get them to stay at that crisp-tender stage,
drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness,
drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm.
This will halt the cooking process.
|
| dredge | To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
|
| drizzle | To slowly pour a fine stream of liquid over
a dish.
|
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