|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. |
|couscous ||A beady grain of semolina used in North African
cuisines. Typically boiled like rice, with
spices and vegetables or fruits. |
|Crazy Salt ||See Jane's Krazy Mixed-Up Salt |
|cream ||The milk-fat portion of separated milk. Cream is
categorized by the amount of milk fat. Light cream
contains about 18-30% fat, light whipping cream 30-36%,
heavy whipping cream 36-40%. Half and half is
a blend of light cream and milk, with about 12%
|cream (to) ||As a verb,to blend together, as sugar and butter (or shortening), until mixture takes on a smooth creamy texture |
|cream of tartar ||A powdery acid that comes from deposits inside
wine barrels. It is added to candy and frostings for a creamier consistency and to egg whites before beating to improve stability and volume. |
|creme brulee ||A custard dish that is topped with sugar that
is carmelized under a broiler or with a torch. |
|creme fraiche ||Cream that has fermented into a thick, tangy
sauce. It doesn't curdle when boiled, so it can
be added to soups or sauces. Often used as a
fruit or dessert topping. |
|Crockpot ||An electric cooking pot with a crockery liner in which foods are cooked on lower temperatures for a longer time period.
The advantages are being able to cook a recipe overnight or while you are at work without having to watch or worry about it.
The flavors have a chance to blend nicely and cheaper cuts of meat usually come out very tender. Also referred to as a "slow cooker". |
|crown roast ||A preparation of meat, where a rib section is
tied in a circle with the rib ends up. Often,
the center is filled with vegetables or stuffing.
Once baked, the rib ends are decorated with
paper frills, and the dish is presented on a
large platter before carving. |
|cube of butter ||1/2 c. of butter |
|cumin ||A very aromatic seed, sold in seed and ground
form. Used Asian, Mexican, and Middle Eastern
|curdle ||The separating of milk into curd and whey (the
solid and liquid. Acids, such as vinegar or
lemon juice, can curdle milk, as can boiling. |
|cure ||The process of treating food to preserve it.
Curing methods include smoking and salting.
Salting can be done by dry packing or by soaking
in brine. |
|curry ||A gravy-based Indian dish. The gravy is made
from curry powder, the rest of the dish can be
most any type of meat and starch. |