|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. |
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