|chinois ||A fine, metal sieve, used to puree or strain food. |
|chirinabe ||A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table. |
|chives ||A hardy, perennial herb (Allium schoenoprasum)
of the lily family, with small, slender, hollow
leaves having a mild onion odor: used to flavor
soups, stews, etc. |
|chocolate ||A highly refined and processed derivative of
cocoa beans. True chocolate must be made with
cocoa butter and chocolate liquor, both derived
from the processing of cocoa beans. The addition
of sugar and spices produces the various bitter
to sweet chocolates used in baking. Milk solids
are added for milk chocolate. |
|chop suey ||Not a Chinese dish, but rather an American-Chinese
dish, made of chopped meat, mushrooms, bean
sprouts, water chestnuts, bamboo shoots, onions,
and rice. |
|chorizo ||A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking. |
|chowder ||Most often thought of as clam chowder, but really
is any thick and chunky soup. |
|churn ||The process of agitating cream until it separates
into solids and liquids. The solid fat result
is butter. |
|chutney ||A spicy, Indian condiment made from fruit,
vinegar, and spices. It is served with curries
and other dishes, or as a spread or appetizer
with cheese. |
|cilantro ||The stems and leaves of the coriander plant, also known as Chinese parsley and coriander.
It is often used in Asian, Caribbean and Latin American cooking and can be found sold in bunches in the fresh herb section of most markets year round.
Both the leaves and the stems may be used in cooking. For cooking ideas, type cilantro into our word search feature. |
|clafouti ||A French dessert made by topping fresh fruit with batter. After baking it is served hot, often with whipped cream. |
|clarified butter ||Butter with milk solids removed. This form of
butter is good for frying as it has a higher
smoke point than butter containing the milk
solids. Easy to make by slowly melting butter in
a bowl until the solids settle to the bottom.
Then chill until hardened, turn over, and skim
off the solids. |
|coddle ||Slow cooking of eggs in hot water. Used as a way
to reduce the danger of salmonella poisoning
from tainted raw eggs, when raw eggs are called
for in a recipe (such as in Caesar Salad.) |
|coffee ||World-wide popular beverage produced by steeping
roasted, ground coffee beans. Coffee flavor is
produced by hundreds of chemical compounds, and
is among the most complex of any food or beverage. |
|cognac ||A fine brandy from the Cognac region of France.
Various grades, such as VSOP and XO indicate
how long the product as aged. |
|Coleslaw ||A shredded or chopped salad of red or white cabbage and mixed with mayonnaise, vinaigrette or other dressing. Variations include such ingredients as chopped onion, celery, red or green bell pepper, carrots, or herbs.
Traditional American coleslaws are made with a cream and vinegar sauce (along with other ingredients), while Dutch and German variations are vinegar based and the cabbage may or maynot be partially cooked. There is often some sugar added for a sweet and sour effect. |
|collard ||A Southern green of the cabbage family. A popular
preparation method is boiling with bacon, but
any preparation used for spinach may also be
|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. |