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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 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. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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