|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. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2018 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.