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Cooking Dictionary
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Crystalize - to preserve fruit, fondant, and edible
flowers with a boiled sugar.
Cube - to cut food into small cube shapes, larger than
diced, usually about 1/2 inch.
Cube Steak - meat tenderized by scoring the surface
with a pattern of squares or cubes.
Cucumber - the edible fleshy fruit of several
varieties of a creeping plant (Cucumis sativus); most have a
dark green skin and creamy white to pale green flesh; generally
divided into two categories: pickling and slicing.
Cuitlacoche - (also spelled huitlacoche) is a fungus
which grows naturally on ears of corn (Ustilago maydis). The
fungus is harvested and treated as a delicacy. The earthy and
somewhat smoky fungus is used to flavor quesadillas, tamales,
soups and other specialty dishes.
Cumin - a spice that is the dried fruit (seed) of a plant
in the parsley family (Cuminum cyminum), native to the Middle
East and North Africa; the small crescent-shaped seeds have a
powerful, earthy, nutty flavor and aroma and are available whole
or ground in three colors (amber, white and black); used in Indian,
Middle Eastern and Mexican cuisines.
Cup - a unit of measure in the U.S. system equal to
8 fluid ounces.
Cupcake - a small individual-sized cake baked in a mold
such as a muffin pan, usually frosted and decorated.
Curacao - an orange-flavored liqueur.
Curd - a solid milk product that develops as milk sours
and separates into solids (curd) and liquid (whey). In cheese-making,
it is induced by the addition of acid or tennet.
Curing - to preserve meat, fish, or cheese with salt
or by drying and or smoking.
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