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TermDefinition
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.
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

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