|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. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.