Cooking Dictionary Results

C

Corked / Corky - description of wine whose flavor has been tainted by the odor of the cork. Corked also means a wine bottle with the cork in.

Coriander - yhe tiny yellow-tan ridged seeds of the cilantro plant (Coriandrum sativum); used as a spice, they have a flavor reminiscent of lemon, sage and caraway, are available whole or ground and are used in Middle Eastern, Indian and Asian cuisines and pickling spice blends. See cilantro.

Corn - a tall, annual plant native to the western hemisphere producing white, yellow, blue or multicolored grains arranged on a cob; consumed as a vegetable when young and available fresh, canned or frozen, or dried and ground into cornmeal; also known as maize.

Corn Flour - finely ground cornmeal; has a white or yellow color and is used as a breading or in combination with other flours.

Corn Oil - a pale yellow oil obtained from corn endosperms; odorless, almost flavorless, high in polyunsaturated fats with a high smoke point; a good medium for frying, also used in baking, dressings and to make margarine.

Corn Syrup - a thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.

Corned - meat that has been cured in a brine solution.

Corned Beef - beef, usually a cut from the brisket or round, cured in a seasoned brine; has a grayish-pink to rosy red color and a salty flavor; also known as salt beef.

Cornmeal - dried, ground corn kernels (typically of a variety known as dent); has a white, yellow or blue color, gritty texture, slightly sweet, starchy flavor and available in three grinds (fine, medium and coarse); used in baking, as a coating for fried foods or cooked as polenta.

Cornstarch - a dense, very fine powdery flour made from ground corn endosperm and used as a thickening agent.