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TermDefinition
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 cooking.
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)
Cutting on the Bias Cutting on the bias is a sewing term in which you cut on the diagonal to the weave of the fabric. To find the true diagonal, unravel an edge of the fabric until you get to one straight thread, then fold that edge over to a 90 degree angle to itself. Cutting on the bias is used for trims and such because it has more stretch to it and gan go around curves easier with less bunching. (I don't know why this was requested of the Online Cookbook but we try to please.--Editor)
cutting on the bias Cutting at an angle across the grain of meat, generally providing more tenderness to inexpesive cuts such as flank or round steak, used for stir fry to reduce shrinkage prior to cooking. Retains moisture in cooked meats.
daikon A sweet Asian radish. May be eaten raw or cooked.
damper Australian bushman's bread made from flour salt and water.
dandelion greens A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee."
Darjeeling tea A black tea from the Darjeeling province of India.
dash A small measure of an ingredient, generally considered to be about 1/16 teaspoon, though it isn't measured. The cook instead adds a single splash of liquid or a pinch of dry ingredient.
daube A braised French dish of beef, wine, and vegetables.
decant The pouring of wine (generally) from the bottle to another container, slowly, so any sediment remains in the bottle.
deer meat venison.
deglaze The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan. As the liquid reduces, it becomes a sauce flavored by the meat. Usually, stock or wine is used as the liquid.

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