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TermDefinition
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.
desiree potato A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.
devein To remove the vein from the back of a shrimp.
dice To cut food into small cubes about 1/4 inch or 5mm across.
dill An annual, pungent herb, used in a variety of dishes and cuisines.
divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.
dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food.
double boiler A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning.
drained and rinsed When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process.
dredge To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
drippings The liquid and melted fat left from cooking meat in a pan.
drizzle To slowly pour a fine stream of liquid over a dish.
dumpling A dough ball cooked in a liquid, such as soup.
Dutch oven A large, normally cast iron, pot with a very tight fitting lid that prevents steam from escaping during cooking.

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