| Term | Definition
|
|---|
| compote | A dessert dish of fruit which has been slowly
cooked in a syrup, then chilled.
|
| 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.
|
| confit | A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked
in its own fat then packed in a crock or pot, covered with its cooking fat, which acts as a seal and
preservative and can be refrigerated up to 6 months.
|
| 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.
|
| cooking spray | Aerosol cans sold in grocery stores containing vegetable oil or sometimes olive oil which can be sprayed in a fine mist. Especially good for "oiling" cooking pans so food does not stick. Sold under brand names such as PAM or Mazola Pro Chef. Gourmet stores also carry pump sprayers such as one marketed under the name "Misto" which can be filled with the cooking oil of your choice to use as a spray. One of the benefits of using cooking spray is that fewer calories are added than if the pan is coated in oil. If cooking spray is unavailable to you, simple wipe the pan with a light layer of cooking oil.
|
| Cool Whip | A prepared pre-sweetened imitation whipped cream topping found in the freezer section of American grocery stores.
A sweetened whipped cream could be substituted if whipped fairly stiff.
|
| coral lettuce | A type of lettuce with leaves resembling coral. Any lettuce with curly or spiky leaves is usually a suitable alternative.
|
| core | To remove the coarse and often fibrousor seed filled center of vegetables and fruits such as squash and tomatoes or apples, pineapples and pears. Coring fruits and vegetables allows for sweet or savory fillings to be pressed in and then baked inside.
|
| 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.
|
| court-bouillon | A poaching broth made of vegetables and herbs
boiled for 30 minutes then allowed to cool before
straining. Wine, lemon juice, or vinegar can
be added as well.
|
| 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 | The milk-fat portion of separated milk. Cream is
categorized by the amount of milk fat. Light cream
contains about 18-30% fat, light whipping cream 30-36%,
heavy whipping cream 36-40%. Half and half is
a blend of light cream and milk, with about 12%
fat.
|
| cream (to) | As a verb,to blend together, as sugar and butter (or shortening), until mixture takes on a smooth creamy texture
|
| 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.
|
| 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.
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