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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition 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% fat. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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