| Term | Definition
|
|---|
| 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
ingredient.
|
| daube | A braised French dish of beef, wine, and
vegetables.
|
| deer meat | venison.
|
| deglaze | The addition of liquid to a pan of cooked meat,
followed by stirring to loosen the stuck bits
of meat from the pan. As the liquid reduces,
it becomes a sauce flavored by the meat. Usually,
stock or wine is used as the liquid.
|
| desiree potato | A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.
|
| dill | An annual, pungent herb, used in a variety of
dishes and cuisines.
|
| dollop | An indeterminent measure of soft food, such as
whipped cream, spooned onto a dish or other
food.
|
| drippings | The liquid and melted fat left from cooking
meat in a pan.
|
| dumpling | A dough ball cooked in a liquid, such as soup.
|
| Dutch oven | A large, normally cast iron, pot with a very
tight fitting lid that prevents steam from escaping
during cooking.
|
| ea | each as in 1 lemon, 1 onion, or whatever.
|
| egg wash | Egg whites or yolks mixed with some water or
milk, brushed onto baked goods.
|
| eggplant | A fruit relative of the tomato. Various types
are available, the most common of which is
a deep purple color. Older eggplants tend to
be bitter. The white eggplant is shaped like
an egg, hence the name.
|
| emulsion | A mixture of two liquids that don't normally
mix well. It is done by rapid stirring and
slowly pouring one liquid into the other. A
blender or food processor makes the job very
easy.
|
| endive | One of three types of plants: Belgian endive,
which is grown without light to produce white
leaves, curly endive with curled, lacy leaves,
and escarole. Escarole is the mildest, the
other varieties being bitter.
|
| essence | An oily, concentrated extract from foods, used
to flavor certain dishes.
|
| evaporated milk | Canned milk with about 60% of the water removed.
It can be used as a substitute for cream, or
mixed with water to substitute for milk. The
flavor is somewhat sweeter than either cream
or milk, however.
|
| extracts | Flavorings from various foods, concentrated
through evaporation or distillation. Due to
their intense flavor, they are added in very
small quantities to dishes.
|
| fagioli | The Italian word for beans, generally meaning
white beans.
|
| fenugreek | Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries.
|
| file powder | A standard seasoning of Creole cooking. Made from
ground, dried sassafras leaves.
|
| fino | A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged.
|
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