|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. |
|curry powder ||A powdered blend of many spices and herbs. True
curry powder is made fresh for each use. It can
be sweet, spicy, or savory, depending on the
mix of herbs and spices used by the cook. |
|cut across the grain ||see cutting on the bias (cooking term) |
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