|calorie ||An energy unit of measure. It is defined as the
energy required to heat one gram of water by
one degree C. at sea level. Fat and alcohol
both have nearly twice the calories per unit
of weight than carbohydrates and proteins. |
|cambric tea ||An American beverage of milk, water, sugar, and
tea, served hot. |
|canape ||An appetizer or hors d'oeuvre of bread or
crackers with some savory topping. |
|cannelloni ||A large, tube-shaped pasta. They are generally
boiled, stuffed, and served with a sauce. |
|cannoli ||Italian dessert of deep fried pasta shells filled
with a sweet ricotta cheese mixture. |
|Canola oil ||This Canadian oil is made from the rapeseed.
Who'd want an oil named after the rapeseed?
It is low in saturated fat and high in
monounsaturated fat, making it a relatively
healthy oil. |
|capellini ||Thin pasta, slightly thicker than "angel hair"
|capers ||The flower but of a bush native to the Mediterranean and parts of Asia.
It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables. |
|cappuccino ||An Italian coffee beverage of expresso, a little
steamed milk, topped with steamed milk foam and
cocoa powder. |
|capsaicin ||The "heat" in chiles comes from this compound.
Most prevalent in the seeds and veins of the
|caramel ||A candy produced by melting sugar to between
320 F. and 350 F. When cooled, it is hard and
brittle. Soft caramel, used as an ice cream
topping, is made by mixing butter and milk
with the caramel. |
|caramelize ||A cooking technique of topping a dish with sugar
and then melting the sugar with high heat. This
is the technique used to make creme brulee. |
|carpaccio ||Italian dish of raw beef, very thinly sliced,
drizzled with lemon juice and olive oil, and
topped with capers and onions. |
|cassata ||A traditional Italian dessert, typically made
with sponge cake enclosing a ricotta-chocolate
|cassoulet ||A French dish of white beans and meats, slow
cooked in a covered pot. |
|caster suger ||Also spelled castor sugar is the British equivalent for superfine sugar. It dissolves easily and can be used for such things as making meringues and sweetening cold liquids.
It can be substituted for regular granulatd sugar cup for cup. |
|caul ||A fatty membrane taken from pig or sheep. It is
used to wrap preparations, such as pate, and it
melts while cooking. |
|caviar ||Classic, famous appetizer of sturgeon roe (eggs).
Beluga caviar is considered the best, coming
from the Caspain Sea of Russia and Iran. Lesser
caviars are available from other fish species. |
|cayenne ||Bright red, very hot chile pepper. Used to make
cayenne pepper, or ground for soups and sauces. |
|celeriac ||The root of a variety of celery, used raw or
cooked or pureed in a variety of dishes. |