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SLEEPER SERIES
Caesar salad [SEE-zer] – A salad consisting of greens (classically, romaine lettuce) tossed with a garlic vinaigrette dressing (made with Worcestershire sauce and lemon juice), grated Parmesan cheese, croutons, a coddled egg and sometimes anchovies. It is said to have been created in 1924 by Italian chef Caesar Cardini, who owned a restaurant in Tijuana, Mexico.
Cajun cooking [KAY-juhn] – Today's Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word to Cagians and, eventually, to Cajuns. Many confuse Cajun cooking with creole cooking but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark roux and plenty of animal (usually pork) fat. Creole cooking places its emphasis on butter and cream. Some maintain that Creole cooking uses more tomatoes and the Cajuns more spices. Both cuisines make generous use of filé powder and the culinary "holy trinity" of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include jambalaya and coush-coush (a thick cornmeal breakfast dish).
Cake [Kayk] – A sweet, baked confection usually containing flour, sugar, flavoring ingredients and eggs or other leavener such as baking powder or baking soda.
Cake comb [Kayk koomb] - A flat, small (usually 5- by 5- by 4-inch), triangle-shape tool, generally made of stainless steel. Each of the three edges has serrated teeth of a different size. This tool is used to make decorative designs and swirls in the frosting on a cake.
Calabaza [kah-lah-BAH-sah] – A pumpkin-like squash popular throughout the Caribbean as well as Central and South America. The Calabaza, which is also called West Indian pumpkin, is round in shape and can range in size from as large as a watermelon to as small as a cantaloupe. Its skin can range in color from green to pale tan to light red-orange; its flesh is a brilliant orange. Calabaza has a sweet flavor akin to that of butternut squash; its texture is firm and succulent. It can be found in chunks throughout the year in Latin markets. Choose cut pieces with fresh, moist, tightly grained flesh with no signs of soft or wet spots. If you can find whole Calabaza, look for those that are unblemished and heavy for their size; the stem should still be attached. Whole Calabaza can be stored in a cool, dark place for up to 6 weeks. Cut Calabaza should be wrapped tightly and refrigerated for no more than a week. Calabaza may be used in any way suitable for winter squashes like acorn squash and butternut.
Calamari [kal-uh-MAHR-ee] – As a 10-armed member of the Cephalopod class in the mollusk family, squid is related to both the octopus and calamari. Squid can range in size from one inch to the seldom seen 80-foot behemoth of the deep. Smaller squid are marketed in fresh, frozen, canned, sun-dried and pickled forms. They are very popular in Asian and Mediterranean cuisines and can be found in ethnic markets and some supermarkets. When buying fresh squid choose those that are small and whole with clear eyes and an ocean-fresh fragrance. They should be refrigerated, airtight, for no more than a day or two. Squid can be pan-fried, baked, boiled, stir-fried or coated with batter and deep-fried. The cooking time should always be short, since the texture becomes rubbery when overcooked. Squid is used raw by the Japanese in sushi dishes. The ink can be extracted from the ink sacs and used to color preparations like pasta or to flavor dishes such as calamares en su tinta ("squid in their ink"), a popular Spanish dish. Squid are rich in protein and phosphorus.
Calorie [KAL-uh-ree] – A unit measuring the energy value of foods, calibrated by the quantity of heat required to raise the temperature of 1 gram of water by one degree celsius at a pressure of one atmosphere. The four sources from which calories are obtained are alcohol, carbohydrates, fats and proteins; however, all these sources are not equal. For example, fat packs a hefty 9 calories per gram, over twice as much as the 4 calories per gram carried by both carbohydrates and proteins. Alcohol has 7 calories per gram, almost as many as fat. Clearly, fats and alcohol have a much higher caloric density than carbohydrates and protein, so it's obvious that a 6-ounce serving of steak will be much more expensive calorically than 6 ounces of cauliflower.
Calzone [kahl-TSOH-nay; kahl-TSOH-neh] – Originating in Naples, calzone is a half-moon shaped stuffed pizza. It is usually made as an individual serving. The fillings can be various meats, vegetables or cheese; mozzarella is the cheese used most frequently. Calzones can be deep-fried or brushed with olive oil and baked.
Cambozola [kam-boh-ZOH-lah – Created in the 1970s by the well-known German cheese manufacturer Champignon Company, Cambozola is a soft-ripened cheese with a downy white rind and a creamy off-white interior streaked with blue veins. It's made from pasteurized cow's milk and has a soft, creamy texture. The flavor is mild, buttery, slightly tangy and reminiscent of a cross between camembert and gorgonzola.
Campari [kahm-PAH-ree]–A popular bitter, bright red Italian aperitif (wine), which is often mixed with soda. It's also consumed without a mixer and used in some cocktails. Regular Campari has an astringent, bittersweet flavor; sweet Campari is also available.
Canning–A method of preserving food by hermetically sealing it in glass containers. The use of special canning jars and lids is essential for successful canning. The canning process involves quickly heating jars of food to high temperatures, thereby retaining maximum color, flavor and nutrients while destroying the microorganisms that cause spoilage. During processing, the food reaches temperatures of 212°F (with the boiling-water-bath method) to 240°F (using a pressure canner). Any air in the container is forced out between the jar and lid. A vacuum is created as the food cools and contracts, sucking the lid tightly to the jar. This airtight seal is vital to prevent invasion by microorganisms. Refer to a general cookbook for specific instructions on canning foods.
Canadian bacon [kayn-aye-deeyun bay-kun]– Called back bacon in Canada, this lean smoked meat is a closer kin to ham than it is to regular bacon. It's taken from the lean, tender eye of the loin, which is located in the middle of the back. Canadian bacon comes in cylindrical chunks that can be sliced or cut in any manner desired. It costs more than regular bacon, but its leaner and precooked (meaning less shrinkage) and therefore provides more servings per pound. It can be fried, baked, barbecued or used cold as it comes from the package in sandwiches and salads.
Canapé [KAN-uh-pay; KAN-uh-pee]–A small, decorative piece of bread (toasted or untoasted) topped with a savory garnish such as anchovy, cheese or some type of spread. Crackers or pastry may also be used as a base. Canapés may be simple or elaborate, hot or cold. They're usually served as an appetizer with cocktails. The word "canapé" is French for "couch." See also hors d'oeuvre.
Candied [kan-deed]–A food, usually a fruit, nut, or citrus peel, that has been cooked or dipped in sugar syrup.
Capers [Kay-purs]–The buds of a spiny shrub that grows from Spain to China. Found next to the olives in the the supermarket, capers have an assertive flavor that can best be described as the marriage of citrus and olive, plus an added tang that comes from the salt and vinegar of their packaging brine. While the smaller buds bring more flavor than the larger buds, both can be used interchangeably in recipes.
Carve [Karv]–To cut or slice cooked meat, poultry, fish, or game into serving-size pieces.
Cane syrup - Made from sugar cane, this thick, extremely sweet syrup is used in Caribbean and Creole cookery and is available in shops specializing in those cuisines.
Canestrini [kah-neh-STREE-nee] - Italian for "little baskets." Small, ridged hourglass-shaped pasta.
Cannaroni [kah-nah-ROH-nee] - Italian for "wide tubes." Also called zitoni.
Canola oil [kan-OH-luh] - The market name for rapeseed oil, which, as might be assumed from the name, is expressed from rape seeds. For obvious reasons, the name was changed to canola by the Canadian seed-oil industry. Canola is, in fact, Canada's most widely used oil. It's commonly referred to there as lear oil, for "low erucic acid rapeseed" oil. The popularity of canola oil is rising fast in the United States, probably because it's been discovered to be lower in saturated fat (about 6 percent) than any other oil. This compares to the saturated fat content of peanut oil (about 18 percent) and palm oil (at an incredibly high 79 percent). Another canola oil selling point is that it contains more cholesterol-balancing monounsaturated fat than any oil except olive oil. It also has the distinction of containing Omega-3 fatty acids, the wonder polyunsaturated fat reputed to not only lower both cholesterol and triglycerides but to contribute to brain growth and development as well. The bland-tasting canola oil is suitable both for cooking and for salad dressings.
Caper [KAY-per] - The flower bud of a bush native to the Mediterranean and parts of Asia, capers date back to 600 bc. The small buds are hand harvested, sun-dried and then typically pickled in a vinegar brine, though some are dry-salt cured. Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries that are about the size of a cocktail olive. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes. Fried capers make a wonderfully crispy garnish and are easy to prepare. Heat about ½ inch of olive oil in a saucepan and fry the capers (blotted dry) for 1 to 2 minutes, or until crisp. Drain on paper towels and use within 3 hours.
Cappuccino [kap-poo-CHEE-noh] - An Italian coffee made by topping espresso with the creamy foam from steamed milk. Some of the steamed milk is also combined with the mix. The foam's surface may be dusted with sweetened cocoa powder or cinnamon.
Carafe [kuh-RAF] - A decorative beverage container, usually narrow-necked and fitted with a stopper. Carafes are generally made of glass and used for cold beverages.
Caramel [KEHR-ah-mehl; KAR-ah-mehl] - A mixture produced when sugar has been cooked (caramelized) until it melts and becomes a thick, clear liquid that can range in color from golden to deep brown (from 320° to 350°F on a candy thermometer). Water can be added to thin the mixture. Caramel is used to flavor and color soups, stocks and sauces—sweet and savory. It's also used in desserts. When it cools and hardens, caramel cracks easily and is the base for nut brittles. Crushed caramel is used as a topping for ice cream and other desserts. A soft caramel is a candy made with caramelized sugar, butter and milk or cream, and sometimes corn syrup.
Caramelize [KEHR-ah-meh-lyz; KAR-ah-meh-lyz] – (1)To heat sugar until it liquefies and becomes a clear syrup ranging in color from golden to dark brown (from 320° to 350°F on a candy thermometer). Granulated or brown sugar can also be sprinkled on top of food and placed under a heat source, such as a broiler, until the sugar melts and caramelizes. A popular custard dessert finished in this fashion is crème brûlée. Caramelized sugar is also referred to as burnt sugar. (2) To brown sugar, whether it is granulated sugar or the naturally occuring sugars in vegetables. Granulated sugar is cooked in a saucepan or skillet over low heat until melted and golden. Vegetables are cooked slowly over low heat in a small amount of fat until browned and smooth.
Carbohydrate– A broad category of sugars, starches, fibers and starchy vegetables that the body eventually converts to glucose, the body's primary source of energy. There are two classes of carbohydrates—simple and complex. Simple carbohydrates are the sugars, which include glucose and fructose from fruits and vegetables, sucrose from beet or cane sugar and Complex carbohydrates include starches and fiber and are most commonly found in whole grains and legumes. Complex carbohydrates, which are generally large chains of glucose molecules, take longer to digest and provide more nutrients than simple carbohydrates.
Carob [KEHR-uhb]– The long, leathery pods from the tropical carob tree contain a sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After drying, the pulp is roasted and ground into a powder. It is then used to flavor baked goods and candies. Both fresh and dried carob pods, as well as carob powder, may be found in natural food and specialty food stores. Because carob is sweet and tastes vaguely of chocolate, it's often used as a chocolate substitute. Carob is also known as Saint John's bread and locust bean.
Carpaccio [kahr-PAH-chee-oh]– Italian in origin, carpaccio consists of thin shavings of raw beef fillet, which may be drizzled with olive oil and lemon juice or served with a mayonnaise or mustard sauce. The dish is often topped with capers and sometimes onions. It's generally served as an appetizer.
Carafe [kuh-RAF] – A decorative beverage container, usually narrow-necked and fitted with a stopper. Carafes are generally made of glass and used for cold beverages.
Carte [KAHRT]– French for "menu"; carte des vins means "wine list." See also à la carte.
Casing– A thin, tubular intestinal membrane that has been cleaned and stuffed with processed meat, such as for salami and other sausages. The membrane may come from the intestines of sheep, hogs or cattle. Casings can be purchased — thoroughly cleaned and packed in salt — from specialty butchers. Today, most commercial sausages have casings of formed collagen.
Cask – (1) A large, strong, barrel-shaped, leak-proof container generally used for storing wines and other spirits. Most wine casks are made of oak. (2) The quantity such a container holds.
Casserole– This term refers to both a baking dish and the ingredients it contains. Casserole cookery is convenient because the ingredients are cooked and served in the same dish. A "casserole dish" usually refers to a deep, round, ovenproof container with handles and a tight-fitting lid. It can be glass, metal, ceramic or any other heatproof material. A casserole's ingredients can include meat, vegetables, beans, rice and anything else the cook desires. Often a topping such as cheese or breadcrumbs is added for texture and flavor.
Cats' tongues – Known as langues-de-chat in France and lingue di gatto in Italy, these long, thin cookies resemble their namesakes in shape. They are light, dry and slightly sweet. Cats' tongues may be flavored with citrus zest, chocolate or flavoring extracts. Two are sometimes sandwiched together with jam or another sweet filling; they may also be frosted. Cats' tongues are commonly made by pressing a thick batter through a pastry bag. A special langues-de-chat pan is also available in cookware shops. It has ten 3-inch long indentations with a slight hourglass curve in the middle.
Caviar– [KA-vee-ahr; KAH-vee-ahr] - This elegant and expensive appetizer is simply sieved and lightly salted fish roe (eggs). Sturgeon roe is premium and considered the "true" caviar. The three main types of caviar are beluga, osetra (ossetra) and sevruga. The best (and costliest) is from the beluga sturgeon that swim in the Caspian Sea, which is bordered by Russia and Iran. Caviar production is a major industry for both countries. Beluga caviar is prized for its soft, extremely large (pea-size) eggs. It can range in color from pale silver-gray to black. Next in quality is the medium-size, gray to brownish gray osetra, and the smaller, gray sevruga caviar. The small, golden sterlet caviar is so rare that it was once reserved for Russian czars, Iranian shahs and Austrian emperors. Other popular (and much less expensive) types include lumpfish caviar (tiny, hard, black eggs), whitefish caviar (also called American Golden) with its small yellow-gold eggs and or red caviar (medium-size, pale orange to deep red eggs). The word on the label doesn't describe the type of caviar but rather the fact that the roe is preserved with a minimum amount of salt; malossol is Russian for "little salt." Caviar is extremely perishable and must be refrigerated from the moment it's taken from the fish to the time it's consumed. Pasteurized caviar is roe that has been partially cooked, thereby giving the eggs a slightly different texture. It's less perishable and may be stored at room temperature before opening. Once opened, refrigerate for no more than 3 days. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It's specially treated, salted and pressed, and can in no way be compared to fresh caviar. Be sure to read the label for information on how to handle the caviar you purchase. In general, store unopened fresh caviar in the refrigerator for up to a month; consume within 3 days of opening. Although only a spoonful of caviar supplies the adult daily requirement of vitamin B, it's also high in cholesterol and loaded with salt. Serve caviar very cold, preferably in a bowl surrounded by ice. Because silver and steel bowls may alter the flavor of caviar, it's classically served in containers made of mother-of-pearl, wood, horn or gold. Caviar should be presented simply, with toast points and lemon wedges. If desired, it may be accompanied by sour cream, minced onion and hard-cooked egg whites and yolks, garnishes purists deem unnecessary. Two classic caviar accompaniments are iced vodka and Champagne. Cooking greatly diminishes the flavor and texture of caviar, so add it to a hot dish just before serving, stirring gently to keep the eggs from breaking. Caviar has long been touted as a hangover cure due to its inherent acetylcholine content, which is linked to increased alcohol tolerance.
Cayenne Chile [KI-yehn] – A bright red, extremely hot, pungent chile that ranges from 2 to 5 inches long and about ½ inch in diameter. Cayennes are generally sold dried and used in soups and sauces. The majority of these chiles are used to make cayenne pepper.
Cellophane noodles– [SEHL-uh-fayn] Also called bean threads, these gossamer, translucent threads are not really noodles in the traditional sense, but are made from the starch of green mung beans. Sold dried, cellophane noodles must be soaked briefly in hot water before using in most dishes. Presoaking isn't necessary when they're added to soups. They can also be deep-fried. Cellophane noodles can be found in the ethnic section of many supermarkets and in Asian grocery stores. Other names for cellophane noodles include bean thread vermicelli¯ı, Chinese vermicelli, glass noodles and harusame.
Celsius [SEHL-see-uhs]– A temperature scale (also called centigrade) in which 0° represents freezing and 100° represents the boiling point. The scale was devised by the Swedish astronomer Anders Celsius. To convert Celsius temperatures to Fahrenheit, multiply the Celsius figure by 9, divide by 5 and add 3(2)
Cha [CHAH]– The word for "tea" in many Asian languages including Chinese, Japanese and Korean.
Chalupa [chah-LOO-pah]– Spanish for "boat" or "launch," a chalupa is a corn tortilla dough formed into a small boat shape and fried until crisp. It's then usually filled with shredded beef, pork or chicken, vegetables, cheese or a combination of these, and served as an appetizer.
Champ– A traditional Irish dish made by combining mashed potatoes and green onions with plenty of butter.
Cheesecloth – a thin cotton linen used in straining. Cheesecloth is used in cooking to bundle up herbs, strain liquids, and wrap rolled meats. Look for it among cooking supplies in supermarkets and specialty cookware shops.
Champagne [sham-PAYN]– This most celebrated sparkling wine always seems to signal "special occasion." Though bubbling wines under various appellations abound throughout the world, true Champagne comes only from the Champagne region in northeast France. Most countries bow to this tradition by calling their sparkling wines by other names such as spumante in Italy, Sekt in Germany and vin mousseux in other regions of France. Only in America do some wineries refer to their bubbling wine as "champagne." Dom Perignon, 17th-century cellarmaster of the Abbey of Hautvillers, is celebrated for developing the art of blending wines to create Champagnes with superior flavor. He's also credited for his work in preventing Champagne bottles and corks from exploding by using thicker bottles and tying the corks down with string. Even then, it's said that the venerable Dom Perignon lost half his Champagne through the bottles bursting. French Champagne is usually made from a blend of chardonnay and pinot noir or pinot blanc grapes. California "champagnes" generally use the same varieties, while those from New York more often are from the pressings of catawba and delaware grapes. Good Champagne is expensive not only because it's made with premium grapes, but because it's made by the méthode champenoise. This traditional method requires a second fermentation in the bottle as well as some 100 manual operations (some of which are mechanized today). Champagnes can range in color from pale gold to apricot blush. Their flavors can range from toasty to yeasty and from dry (no sugar added) to sweet. A sugar-wine mixture called a dosage added just before final corking determines how sweet a Champagne will be. The label indicates the level of sweetness: brut (bone dry to almost dry — less than (1)5 percent sugar); extra sec or extra dry (slightly sweeter — (1)2 to 2 percent sugar); sec (medium sweet — (1)7 to 3.5 percent sugar); demi-sec (sweet — 3.3 to 5 percent sugar); and doux (very sweet — over 5 percent sugar). The last two are considered dessert wines.
Chardonnay [shar-dn-AY; shar-doh-NAY]–Chardonnay is a top-rate, easy-to-grow versatile white wine grape from which a broad spectrum of wines is produced. It is one of the grapes used in making fine French Champagne and white Burgundy. In California, the wine produced from this grape is referred to simply as Chardonnay. These dry, complex wines can be buttery, creamy, nutty or smoky, depending on where the grapes are grown and how the wine is made. Their fruit descriptors include apple, lemon, melon and pineapple. Hundreds of American wineries produce Chardonnay; excellent wines also hail from Australia, as well as New Zealand, Italy and Spain. Chardonnay is also called Beaunois, Gamay Blanc, Melon d'Arbois and Pinot Chardonnay. It's sometimes mistakenly referred to as Pinot Blanc, a different variety. Chardonnay is perfect with shellfish, roast chicken and rich comfort food.
Chasseur sauce [shah-SUR]–(1) French for "hunter," chasseur sauce is a hunter-style brown sauce consisting of mushrooms, shallots and white wine (sometimes tomatoes and parsley). It's most often served with game and other meats. (2) Dishes prepared in a chasseur style are garnished with sautéed mushrooms and shallots.
Chiffonade– In cooking, this French word, meaning "made of rags," refers to thin strips of fresh herbs or lettuce.
Cheese wire– A long, thin wire with wooden handles at each end, used to cut large rounds or wedges of cheese.
Chef’s salad– An entrée salad of tossed greens topped by cold julienned cheeses and meats (such as chicken and ham), thinly sliced vegetables and slices of hard-cooked egg. The salad may be topped with any one of a variety of dressings.
Chemisé [shuh-mee-ZAY; ahn shuh-MEEZ]– The word chemise is French for "shirt" or "vest," and the term refers culinarily to a food that is wrapped or coated—such as wrapped in pastry, or coated with a sauce or aspic.
Cherries jubilee –A dessert of pitted Bing or other dark red cherries, sugar and kirsch or brandy, which are combined, flambéed and spooned over vanilla ice cream. The cherries are usually prepared in a chafing dish at the table and flamed with great flourish.
Chess pie– This is one of the South's favorite pies, with a simple filling of eggs, sugar, butter and a small amount of flour. Chess pie can be varied by adding flavorings such as lemon juice or vanilla, or substituting brown sugar for granulated sugar.
Chicken-fried steak– Particularly popular in the South and Midwest, this dish is said to have been created to use inexpensive beef. It refers to a thin cut of steak that has been tenderized by pounding. It's dipped into a milk-egg mixture and seasoned flour, then fried like chicken until crisp and brown, and served with country gravy.
Chickpea– A round, irregular-shape, buff-colored legume that's slightly larger than the average pea. Chickpeas (also called garbanzo beans and, in Italy, ceci) have a firm texture and mild, nutlike flavor. They're used extensively in the Mediterranean, India and the Middle East for dishes such as hummus. They've also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They're most commonly used in salads, soups and stews.
Chiffon [shih-FAHN] –An airy, fluffy mixture, usually a filling for pie. The lightness is achieved with stiffly beaten egg whites and sometimes gelatin.
Chili–One of the wonders that Christopher Columbus brought back from the New World was a member of the Capsicum genus, the Chile. Now this pungent pod plays an important role in the cuisines of many countries including Africa, China (Szechuan region), India, Mexico, South America, Spain and Thailand. There are more than 200 varieties of chilies, over 100 of which are indigenous to Mexico. They vary in length from a huge 12 inches to a ¼-inch peewee. Some are long, narrow and no thicker than a pencil while others are plump and globular. Their heat quotient varies from mildly warm to mouth-blistering hot. A chili’s color can be anywhere from yellow to green to red to black. Dried chilies are available year-round. The availability of fresh chilies varies according to the variety and season. Choose those with deep, vivid colors; avoid chilies with any sign of shriveling or soft spots. Fresh chilies can be stored in the vegetable drawer of the refrigerator. As a general rule, the larger the chili the milder it is. Small chilies are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes can contain up to 80 percent of a chili's capsaicin, the potent compound that gives chilies their fiery nature. Since neither cooking nor freezing diminishes capsaicin's intensity, removing a chili’s seeds and veins is the only way to reduce its heat. After working with chilies, it's extremely important to wash your hands thoroughly; failure to do so can result in painful burning of the eyes or skin (wearing rubber gloves will remedy this problem). Chiles are used to make a plethora of by-products including chili paste, tabasco sauce, cayenne and the dried red pepper flakes commonly found in pizzerias. Chiles are cholesterol free and low in calories and sodium.
Chili con carne [CHIHL-ee kon KAHR-nay; CHIHL-ee kon KAHR-nee]– Spanish for "chili with meat," this dish is a mélange of diced or ground beef and chills or chili powder (or both). It originated in the Lone Star State and Texans, who commonly refer to it as "a bowl of red," consider it a crime to add beans to the mixture. In many parts of the country, however, beans are requisite and the dish is called "chili con carne with beans."
Chili oil – Vegetable oil in which hot red chilies have been steeped to release their heat and flavor. This spicy-hot oil is red-colored (from the chilies) and is a mainstay of Chinese cookery. It will keep 6 months at room temperature, but will retain its potency longer if refrigerated. A fiery oil, flavored with chili peppers, that's used as a seasoning.
Chili paste –A condiment, available in mild or hot versions, that's made from chili peppers, vinegar, and seasonings.
Chili powder –A powdered seasoning mixture of dried chilies, garlic, oregano, cumin, coriander and cloves.
Chill – To cool food to below room temperature in the refrigerator or over ice. When recipes call for chilling foods, it should be done in the refrigerator.
Chimichanga [chee-mee-CHAN-gah] –This specialty of Sonora, Mexico, is actually a burrito that is fried or deep-fried. It can contain any number of fillings including shredded chicken, beef or pork, grated cheese, refried beans and rice. To prevent the filling from spilling out during frying, the flour tortilla must be rolled around it, with the ends tucked in. Chimichangas are often garnished with salsa, guacamole, sour cream and shredded cheese.
Chipolata [chee-poh-LAH-tah; chih-poh-LAH-tah]–Sometimes called "little fingers," these tiny (2- to 3-inch-long), coarse-textured pork sausages are highly spiced with thyme, chives, coriander, cloves and sometimes hot red-pepper flakes. The French term à la chipolata refers to a garnish of chipolata, chestnuts and glazed vegetables used to accompany roasts.
Chipped beef– These wafer-thin slices of salted and smoked, dried beef are usually packed in small jars and were once an American staple. Chipped beef is also referred to simply as dried beef. "Shit on a shingle," known in polite society as SOS, is military slang used for creamed chipped beef served on toast.
Chitterlings [CHIHT-lihnz; CHIHT-lingz] –Popular in American Southern cooking, chitterlings are the small intestines of freshly slaughtered pigs. The word itself comes from the Middle English a derivative of the Old English cieter ("intestines"). And, although properly called "chitterlings," the more common usage is chitlins, the casual version of which is chitts; slang terms include Kentucky oysters and wrinkled steak. Chitlins must be thoroughly cleaned in order to remove all fecal matter and bacteria. This labor-intensive process, which requires turning the intestines inside out, can take hours. Once cleaned, chitterlings must be simmered until tender (2 to 3 hours), a process that emits a detestable stench. They can then be broiled, barbecued, added to soups, battered and fried or used as a sausage casing. Chitlins have a chewy texture and an extremely high fat content (24 grams per 3-ounce serving).
Chives –Related to the onion and leek, this fragrant herb has slender vivid green hollow stems. Chives have a mild onion flavor and are available fresh year-round. Look for those with a uniform green color and no signs of wilting or browning. Store in a plastic bag in the refrigerator up to a week. Fresh chives can be snipped with scissors to the desired length. They're delicious in many cooked dishes but should be added toward the end of the cooking time to retain their flavor. Both chives and their edible lavender flowers are a tasty and colorful addition to salads. Frozen and freeze-dried chives are also available in most supermarkets. Chives are a good source of vitamin A and also contain a fair amount of potassium and calcium.
Chocolate – In general, six types of chocolate are available at the supermarket: Milk chocolate is at least 10-percent pure chocolate with added cocoa butter, sugar, and milk solids. Semisweet and bittersweet chocolate can be used interchangeably. They contain at least 35-percent pure chocolate with added cocoa butter and sugar. Sweet chocolate is dark chocolate that contains at least 15-percent pure chocolate with extra cocoa butter and sugar. Unsweetened chocolate is used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added. Unsweetened cocoa powder is pure chocolate with most of the cocoa butter removed. Dutch-process or European-style cocoa powder has been treated to neutralize acids, making it mellower in flavor. White chocolate, which has a mild flavor, contains cocoa butter, sugar, and milk solids. Products such as white baking bars, white baking pieces, white candy coating, and white confectionery bars are sometimes confused with white chocolate. While they are often used interchangeably in recipes, they are not truly white chocolate because they do not contain cocoa butter.
Chokecherry – Any of several varieties of wild cherries native to North America. These small cherries turn from red to almost black when mature. They're very astringent and, though not good for out-of-hand eating, make excellent jams and jellies. Chokeberries are the inedible fruit of an ornamental shrub.
Chop– Chopping implies Using quick, heavy blows in cutting foods with a knife, cleaver, or food processor into smaller irregular pieces. Chopped food is more coarsely cut than minced food. n. A small cut of meat taken from the rib section and including part of the rib. Pork, veal and lamb chops are the most popular.
Chorizo [chuh-REE-zoh] – A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in Mexican and Spanish cuisine. Spanish chorizo is made with smoked pork, and Mexican chorizo is made with fresh pork it’s widely used in Mexican and Spanish cookery. The casing should be removed before cooking. Chorizo makes a tasty addition to many dishes including casseroles, soups, stews and enchiladas.
Chutney – A condiment often used in Indian cuisine that's made of chopped fruit (mango is a classic), vegetables, and spices enlivened by hot peppers, fresh ginger, or vinegar.
Clarified butter– Sometimes called drawn butter, clarified butter is best known as a dipping sauce for seafood. It is butter that has had the milk solids removed. Because clarified butter can be heated to high temperatures without burning, it's also used for quickly browning meats. To clarify butter, melt the butter over low heat in a heavy saucepan without stirring. Skim off foam, if necessary. You will see a clear, oily layer on top of a milky layer. Slowly pour the clear liquid into a dish, leaving the milky layer in the pan. The clear liquid is the clarified butter; discard the milky liquid. Store clarified butter in the refrigerator up to 1 month.
Chop suey [chop SOO-ee]– Dating back to at least the mid-19th century, this Chinese-American dish includes small pieces of meat (usually chicken) or shrimp, mushrooms, bean sprouts, water chestnuts, bamboo shoots and onions. These ingredients are cooked together and served over rice. Chop suey doesn't exist as a dish in China.
Chopsticks– Thin, tapered eating utensils used throughout Asia. They normally range from 10 to 12 inches long (as short as 5 inches for children) and can be made from a variety of materials, including wood, bamboo and plastic. Chopsticks used for cooking or serving can be up to 20 inches long. Japanese chopsticks are pointed at the eating end, whereas Chinese chopsticks are blunt. To use chopsticks for eating, hold them about two-thirds of the distance from the pointed end, with the upper stick between your index finger and the tip of your thumb, much as you would a pencil. The bottom chopstick should remain stationary while the upper stick is moved in an up-and-down, pincerlike motion. Always keep the tips of the chopsticks even.
Chow mein [chow MAYN] – A Chinese-American dish that consists of small pieces of meat (usually chicken) or shrimp and vegetables such as bean sprouts, water chestnuts, bamboo shoots, mushrooms and onions. The ingredients are usually fried separately, then combined at the last minute and served over crisp noodles.
Chowder–A thick, chunky seafood soup, of which clam chowder is the most well-known. The name comes from the French chaudiere, a caldron in which fishermen made their stews fresh from the sea. New England-style chowder is made with milk or cream, Manhattan-style with tomatoes. Chowder can contain any of several varieties of seafood and vegetables. The term is also used to describe any thick, rich soup containing chunks of food (for instance, corn chowder).
Chuck– An inexpensive beef cut taken from between the neck and shoulder blade. The most popular cuts of chuck are roasts and steaks. Chuck roasts usually include a portion of the blade bone, which is why they're sometimes referred to as blade pot roasts. For maximum tenderness, chuck cuts must be cooked slowly, as in stewing or braising.
Churn–To agitate cream briskly so that the fat separates from the liquid, thereby forming a solid (butter). The old-fashioned butter churn consisted of a container fitted with wooden blades that, when a crank was rotated, would whirl the cream inside until it turned to butter. The modern household substitute for a butter churn is the food processor.
Cider–Apple cider was a highly popular early American beverage. Cider is made by pressing the juice from fruit (usually apples). It can be drunk straight or diluted with water. Before fermentation, it's referred to as "sweet" cider. It becomes "hard" cider after fermentation, and can range widely in alcohol content. Apple cider is also used to make vinegar and brandy.
Cinnamon [SIH-nuh-muhn]–Once used in love potions and to perfume wealthy Romans, this age-old spice comes in two varieties — Cinnamomum zeylanicum (Ceylon cinnamon) and Cinnamomum cassia (cassia). Cinnamon is the inner bark of a tropical evergreen tree. The bark is harvested during the rainy season when it's more pliable. When dried, it curls into long quills, which are either cut into lengths and sold as cinnamon sticks or ground into powder. Ceylon (or tree) is buff-colored and mildly sweet in flavor; cassia cinnamon is a dark reddish-brown color and has a more pungent, slightly bittersweet flavor. Cassia cinnamon is used and sold simply as "cinnamon" in many countries (including the United States). Cinnamon is widely used in sweet dishes but also makes an intriguing addition to savory dishes such as stews and curries. Oil of cinnamon comes from the pods of the cinnamon tree and is used as a flavoring, as well as a medicinal.
Citric acid [SIHT-rihk] –A white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the fermentation of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as borscht.
Clabber–(verb) To curdle milk. n. (1) Milk or cream that has curdled and thickened. (2) A popular dish of the Old South, clabber is naturally clabbered raw milk. Depending on its thickness, icy-cold clabbered milk was (and sometimes still is) enjoyed as a drink. It may also be eaten with fruit, or topped with black pepper and cream or simply sprinkled with sugar.
Clambake–An informal beachfront meal where clams, corn-on-the-cob and other foods including lobsters, mussels, potatoes and onions are cooked in a pit of hot rocks topped with seaweed, all of which is covered with wet canvas. Clambakes are sometimes replicated indoors by simply steaming all the ingredients in a large pot complete with seaweed.
Claret [KLAR-eht]–(1) A term used by the English when referring to the red wines from Bordeaux. (2) Elsewhere, the word claret is sometimes used as a general reference to light red wines. Even though "claret" sometimes appears on labels it has no legal definition.
Clarify [KLEHR-ih-fi]–To clear a cloudy liquid by removing the sediment. The most common method is to add egg whites and/or eggshells to a liquid (such as a stock) and simmer for 10 to 15 minutes. The egg whites attract any particles in the liquid like a magnet. After cooling for about an hour, the mixture is poured through a cloth-lined sieve to strain out all residue. Rendered fat can be clarified by adding hot water and boiling for about 15 minutes. The mixture is then strained through several layers of cheesecloth and chilled. The resulting top layer of fat should be almost entirely clear of residue.
Cleaver– Used mainly by butchers and Chinese cooks, a cleaver is an axlike cutting tool. Its flat sides can be used for pounding, as in tenderizing meat. Cleavers are usually heavy for their size, but evenly weighted. A good cleaver can cut through bone just as easily as it can chop vegetables. The butt end can be used as a pestle (see mortar and pestle) to pulverize seeds or other food items; the flat side is also great for crushing garlic.
Clotted cream– This specialty of Devonshire, England (which is why it's also known as Devonshire or Devon cream) is made by gently heating rich, raw milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed. Clotted cream can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to 4 days.
Clove– (1) Considered one of the world's most important spices, cloves are the dried, unopened flower bud of the tropical evergreen clove tree. Reddish brown and nail-shaped, their name comes from clavus, the Latin word for nail. Cloves are sold whole or ground and can be used to flavor a multitude of dishes ranging from sweet to savory. (2) The term clove also refers to a segment of a bulb, such as in garlic clove.
Club sandwich– A double-decker sandwich consisting of three slices of toast or bread between which are layers of chicken or turkey, bacon, lettuce, tomato and whatever else pleases the sandwich maker.
Club soda–Water that has been highly charged with carbon dioxide, which gives it effervescence. Soda water, also called club soda or just plain carbonated water, contains a small amount of sodium bicarbonate, which, because it's alkaline, can help neutralize an acidic stomach. Soda water is combined with sweeteners and flavorings to produce a variety of soft drinks. Many cocktails also use soda water as an ingredient.
Coat, to–In cooking, this term refers to covering food with an outer "coating." It can mean dipping or rolling food (such as chicken) in seasoned breadcrumbs or flour. The food can be dipped into beaten eggs before being coated with the dry mixture. Coating food in this manner usually precedes frying. A semiliquid, such as mayonnaise or sauce, can also be used to coat food.
Coconut milk –A product made from water and coconut pulp that's often used in Southeast Asian and Indian cooking. The mixture is then strained through cheesecloth, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk. Coconut cream can be prepared in the same manner, using 1 part water to 4 parts coconut. Milk can be substituted for water for an even richer result. Discard the coconut meat after making these mixtures. Canned coconut milk (regular and reduced-fat versions) and cream are available in Asian markets and most supermarkets. Do not confuse sweetened cream of coconut. Coconut milk and coconut cream are sometimes called for in recipes such as curried dishes, drinks, salad dressings and so on. Coconut milk is not the clear liquid in the center of the coconut, nor should it be confused with cream of coconut, a sweetened coconut concoction often used to make mixed drinks such as piña coladas.
Cobb salad– Hollywood's Brown Derby Restaurant made this salad famous in the 1920s, when restaurant manager Bob Cobb invented it as a way to use leftovers. It consists of finely chopped chicken or turkey, bacon, hard-cooked eggs, tomatoes, avocado, scallions, watercress, cheddar cheese and lettuce tossed with a vinaigrette dressing and topped with an ample portion of crumbled Roquefort or other blue cheese.
Cobbler–(1) A baked, deep-dish fruit dessert topped with a thick biscuit crust sprinkled with sugar. (2) An old-fashioned punch made by mixing liquor (usually brandy, rum or whiskey) or wine with fruit juice and sugar. Cobblers are served over crushed ice, garnished with mint and slices of citrus.
Cocktail–(1) A beverage that combines an alcohol (such as bourbon, gin, rum, scotch or vodka) with a mixer (such as fruit juice, soda or liqueur). Popular cocktails include martini, old fashioned and Tom Collins. (2) This term also applies to an appetizer served before a meal such as a "seafood" or "fruit" cocktail, which would be a dish of mixed seafood or mixed fruit respectively.
Cocktail sauce – A combination of ketchup or chili sauce with prepared horseradish, lemon juice and tabasco sauce or other hot red pepper seasoning. Cocktail sauce is used with seafood and as a condiment for hors d'oeuvres, etc.
Cocoa butter– [KOH-koh] - The natural, cream-colored vegetable fat extracted from cocoa beans during the process of making chocolate and cocoa powder. It's used to add smoothness and flavor in some foods (including chocolate) and in making cosmetics and soaps.
Coddle– A cooking method most often used with eggs, though other foods can be coddled as well. There are special containers with tight-fitting lids called "egg coddlers" made specifically for this purpose. Coddling is usually done by placing the food in an individual-size container that is covered, set in a larger pan of simmering water and placed either on stovetop or in the oven at very low heat. The gentle warmth of this water bath slowly cooks the food. Coddling can also be done by gently lowering the food into water that's come to a boil and removed from the heat.
Cognac –[KON-yak]- Hailing from in and around the town of Cognac in western France, this potent potable is the finest of all brandies. Cognac is double-distilled immediately after fermentation. It then begins its minimum three-year aging in Limousin oak. Stars on a cognac label denote the following oak-aging: one star — aged three years; two stars — aged at least four years; three stars — aged at least five years. Older cognacs are labeled V.S. (very superior), V.S.O.P. (very superior old pale) and (very, very, superior old pale). A cognac label can no longer legally claim more than seven years aging. It's been difficult for authorities to accurately keep track of Cognacs aged longer than this, so they've limited what producers may claim. Label terms X.O., Extra and Reserve usually indicate a Cognac is the oldest a producer distributes. Fine Champagne on the label indicates that 60 percent of the grapes came from a superior grape-growing section of Cognac called Grande Champagne. One designating Grande Fine Champagne proclaims that all the grapes for that cognac came from that eminent area.
Colander [KAWL-an-der; KUHL-an-der]– Used for draining liquid from solids, the colander is a perforated, bowl-shaped container. It can be metal, plastic or ceramic.
Colby [KOHL-bee] - Invented in 1885 by Joseph Steinwand in his father's cheese factory near Colby, Wisconsin, this cheese may be made with raw or pasteurized cow's milk. It's similar to cheddar but has a milder flavor and a softer, springier texture. These characteristics can be attributed to the fact that Colby is produced with a washed-curd technique whereby the drained curds are stirred with water, a process that removes all traces of lactose that natural bacteria might convert to acid. Longhorn is a Colby-style cheese that's sold in thick half-moon shapes. A popular hybrid is a mixture of Colby and Jack cheese, often called Colby Jack or CoJack. It's a blend of yellow-orange and ivory cheeses, the combination of which produces a marbled effect. See also cheese.
Colcannon [kuhl-KAN-uhn] –A delicious Irish peasant dish of milk- and butter-moistened mashed potatoes mixed with finely chopped cooked onions and kale or cabbage. See also champ.
Cold cuts–Slices of cold meats like bologna, ham, liverwurst, roast beef, salami, turkey and often various cheeses.
Coleslaw –From the Dutch koolsla, meaning "cabbage salad"—("cabbage") plus sla ("salad"). Coleslaw is a salad of shredded red or white cabbage mixed with a mayonnaise, vinaigrette or other type of dressing. Other ingredients such as chopped onion, celery, sweet green or red pepper, pickles, bacon or herbs may be added. There are probably as many variations of coleslaw as there are cooks.
Collard greens –Long a staple of soul food, collard (also called collard greens and just plain collards) is a variety of cabbage that doesn't form a head but instead grows in a loose rosette at the top of a tall stem. It's often confused with its close relative kale and, in fact, tastes like a cross between cabbage and kale. Collard's peak season is January through April, though it's available year-round in most markets. Look for crisp green leaves with no evidence of yellowing, wilting or insect damage. Refrigerate collard in a plastic bag three to five days. The Southern style of cooking the greens is to boil them with a chunk of bacon or salt pork. They can be prepared in any manner suitable for spinach or cabbage. Collard is an excellent source of vitamins A and C, calcium and iron.
Comal [koh-MAHL]–A round, flat griddle on which tortillas are cooked. In Mexico, comals used over open fires are usually made of unglazed earthenware. Those intended for use with electric and gas heat are more often made of a light metal, such as tin. The earthenware and thin metal allow fast heat penetration, thereby cooking the tortillas quickly—important so they don't become dry and brittle.
Compote [KAHM-poht]–(1) A chilled dish of fresh or dried fruit that has been slowly cooked in a sugar syrup (which may contain liquor or liqueur and sometimes spices). Slow cooking is important for the fruit to retain its shape. (2) Also called compotier, a deep, stemmed dish (usually of silver or glass) used to hold fruit, nuts or candy.
Compound butter– Butter creamed with other ingredients such as herbs, garlic, wine, shallots and so on. The French term for compound butter is beurre composé.
Conching [KAHNCH-ing]–A manufacturing technique used to give chocolate a smooth texture. See chocolate for a more complete description of this process.
Condensed milk –A mixture of whole milk and sugar, 40 to 45 percent of which is sugar. This mixture is heated until about 60 percent of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as evaporated milk. Store unopened sweetened condensed milk at room temperature for up to six months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within five days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.
Condiment [KAHN-duh-ment]– A savory, piquant, spicy or salty accompaniment to food, such as a relish, sauce, mixture of spices and so on. Ketchup and mustard are two of the most popular condiments.
Confection [kuhn-FEHK-shuhn] –A piece of candy or sweetmeat; also a sweet dish. A confectionery is a candy shop.
Congee– [KAHN-jee] - A gruel of boiled rice and water, which serves as a background for a host of other foods including fish, shrimp, chicken, peanuts, sesame seed and eggs. In China, where it's also known as jook or juk, congee is particularly popular for breakfast. In Thailand this dish is known as khao tom gung.
Consommé–[KON-suh-may; kon-suh-MAY] - A clarified meat or fish broth. Consommé can be served hot or cold, and is variously used as a soup or sauce base. A double consommé has been reduced until it is half the volume (and has twice the flavor) of regular (or single) consommé. See also madrilène.
Continental breakfast–A light breakfast that usually consists of a breadstuff (such as toast, croissants, pastries, etc.) and coffee, tea or other liquid. The continental breakfast is the antithesis of the hearty English breakfast.
Convection oven–A special gas or electric oven equipped with a fan that provides continuous circulation of hot air around the food, thereby cooking it not only more evenly, but also up to 25 percent faster. For most foods, the oven temperature can be reduced 25°F as well. Because convection ovens heat up so fast, there's usually no need for preheating. Convection ovens, unlike microwave ovens, do not require special cookware or major adjustments in cooking time or technique. There are also microwave-convection oven combinations, which combine the even cooking of convection with the speed of microwaving.
Cookie–A cookie can be any of various hand-held, flour-based sweet cakes—either crisp or soft. The word cookie comes from the Dutch koekje, meaning "little cake." The earliest cookie-style cakes are thought to date back to 7th-century Persia, one of the first countries to cultivate sugar. There are six basic cookie styles, any of which can range from tender-crisp to soft. A drop cookie is made by dropping spoonfuls of dough onto a baking sheet. Bar cookies are created when a batter or soft dough is spooned into a shallow pan, then baked, cooled and cut into bars. Hand-formed (or molded) cookies are made by shaping dough by hand into small balls, logs, crescents and other shapes. Pressed cookies are formed by pressing dough through a cookie press (or pastry bag) to form fancy shapes and designs. Refrigerator (or icebox) cookies are made by shaping the dough into a log, which is refrigerated until firm, then sliced and baked. Rolled cookies begin by using a rolling pin to roll the dough out flat; then it is cut into decorative shapes with cookie cutters or a pointed knife. Other cookies, such as the German springerle, are formed by imprinting designs on the dough, either by rolling a special decoratively carved rolling pin over it or by pressing the dough into a carved cookie mold. In England, cookies are called biscuits; in Spain they're galletas; Germans call them keks; in Italy they're biscotti and so on.
Cooking oil–Liquids at room temperature made from vegetables, nuts, or seeds. Common types for general cooking include corn, soybean, canola, sunflower, safflower, peanut, and olive. For baking, cooking oils cannot be used interchangeably with solid fats because they do not hold air when beaten.
Cooking spray–A nonstick blend that typically consists of vegetable oil and lecithin (or other emulsifier) packaged in an aerosol can. Such sprays prevent food from sticking to a pan, make cleanup easy and are a boon to health-conscious cooks who want to control fat. They come in several varieties, including canola oil, olive oil and butter-flavored oil. When spraying a pan, keep the surrounding area clean by doing so over the sink or open dishwasher door, both of which will be cleaned in the normal course of the day. Besides coating pans, use cooking sprays on any utensil or kitchen tool to keep foods from sticking — for example, a cheese grater, knife blade, kitchen shears, a food processor interior, cookie cutter, and so on. The only caveat is never to use the spray near an open flame, which will cause it to ignite and flare up. Also called nonstick spray and vegetable cooking spray.
Cooking wine–A wine labeled "cooking wine" is generally an inferior wine that would not be drunk on its own. It typically lacks distinction and flavor and is sometimes adulterated with salt. The rule of thumb when cooking with wine is only to use one you'd drink and to be sure the wine's flavor complements the food with which it's paired.
Coppa [KOHP-pah] –(1) A cured meat taken primarily from the neck (and sometimes shoulder) portions of the hog. Coppa di Piacenza has protected designation of origin status—in fact, the entire area around Piacenza is devoted to coppa production. The meat must come from animals bred in Emilia and Lombardy. The trimmed flesh is massaged and flavored with a mixture of salt, pepper, sugar and various spices such as cloves, cinnamon and laurel seed. After a week's resting period, coppa is encased in a hog's diaphragm and aged for a minimum of 6 months. Coppa is most often served as part of an antipasto plate. See also salumi. (2) Italian for "cup."
Cordon bleu [kor-dohn-BLUH]–A French term (literally translated as "blue ribbon") that referred originally to an award given to women chefs for culinary excellence. The term term now can apply to any superior cook. (2) The term also refers to a dish -- chicken (or veal) cordon bleu -- in which a thin scallop of veal or chicken is topped with a thin slice each of prosciutto or other ham and Gruyère or other Swiss cheese, then another meat scallop. The stacked meats and cheese are then breaded and sautéed until golden.
Core– n. The center of a fruit such as an apple, pear or pineapple. Cores may contain small seeds, or they may be tough and woody, or both. Core– v. To remove the core from a fruit.
Corkscrew–A tool used to withdraw corks from bottles. Typically, a corkscrew has a pointed metal spiral with a transverse handle at one end. There are many varieties of corkscrews, however, including one that holds the bottle while a crank handle drives the screw into the cork and then extracts it.
Corn dog– Created in 1942 by Texan Neil Fletcher for the State Fair, a corn dog is a frankfurter or other sausage dipped in a heavy cornbread batter and fried or baked. Corn dogs are often served on a stick for easy eating.
Corn flour–Finely ground cornmeal, corn flour comes in yellow and white and is used for breading and in combination with other flours in baked goods. Corn flour is milled from the whole kernel, while cornstarch is obtained from the endosperm portion of the kernel. In British recipes the term "corn flour" is used synonymously with the U.S. word cornstarch. Masa harina is a special corn flour that's the basic ingredient for corn tortillas.
Corn oil –High in polyunsaturates, this odorless, almost tasteless oil is obtained from the endosperm of corn kernels. It has a high smoke point, and is therefore good for frying. It's also used in baking, for salad dressings and to make margarine. See also fats and oils.
Corn pone–Extremely popular in the southern United States, corn pone is an eggless cornbread that is shaped into small ovals and fried or baked.
Corn syrup– A thick, sweet syrup created by processing cornstarch with acids or enzymes. Corn syrup comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness; dark corn syrup, which has caramel flavor and coloring added to it, has a deeper color and stronger flavor. Because it inhibits crystallization, corn syrup is particularly popular as an ingredient in frosting, candy, jams and jellies. It's also used as a pancake syrup, either maple-flavored or plain. Opened or unopened, corn syrup may be stored indefinitely at room temperature. It may also be refrigerated, though that will thicken the syrup. Over time, light corn syrup may begin to yellow, but that's not a detriment.
Corn whiskey –Still called moonshine and white lightning in some rural areas of the South, corn whiskey is distilled from a fermented mash of not less than 80 percent corn. It's distilled at less than 160 proof (80 percent alcohol). See also whiskey.
Cornbread –An all-American quick bread that substitutes cornmeal for most (or sometimes all) of the flour. It can include various flavorings such as cheese, scallions, molasses and bacon. Cornbread can be thin and crisp or thick and light. It can be baked Southern style in a skillet or in a shallow square, round or rectangular baking pan. Some of the more popular corn breads are hushpuppies, johnnycakes and spoon bread.
Corned beef –Beef (usually brisket, but also round) cured in a seasoned brine. Sometimes the brine is pumped through the arterial system. The term "corned" beef comes from the English use of the word corn, meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic.
Cornet –[kor-NAY; kor-NEHT] - French for "horn," a cornet can be any of several horn- or cone-shaped items including pastry (filled with whipped cream), a thin slice of ham (filled with cheese), or a paper cone (filled with candy or nuts).
Cornichon [KOR-nih-shohn; kor-nee-SHOHN]– French for "gherkin," cornichons are crisp, tart pickles made from tiny gherkin cucumbers. They're a traditional accompaniment to pâtés as well as smoked meats and fish.
Cornmeal–Dried corn kernels that have been ground in one of three textures — fine, medium or coarse. There are two methods of grinding. The old-fashioned water-ground (also called stone-ground) method — so named because water power is used to turn the mill wheels — retains some of the hull and germ of the corn. Because of the fat in the germ, water-ground cornmeal is more nutritious but won't keep as long and should be stored (up to four months) in the refrigerator. Water-ground cornmeal is available at natural food stores and some supermarkets. The newer style of milling is done by huge steel rollers that remove the husk and germ almost completely. The product can be stored almost indefinitely in an airtight container in a cool, dry place. Water-ground or stone-ground cornmeal is usually so labeled; steel-ground cornmeal rarely carries any designation on the package. Cornmeal is either yellow, white or blue, depending on the type of corn used. Yellow cornmeal has slightly more vitamin A than white. Blue cornmeal is available in specialty markets and some supermarkets. An increasing number of blue-corn products is also available, such as blue-cornmeal flakes (breakfast cereal) and chips.
Cornstarch –A dense, powdery "flour" obtained from the endosperm portion of the corn kernel. Cornstarch is most commonly used as a thickening agent for puddings, sauces, soups, etc. Because it tends to form lumps, cornstarch is generally mixed with a small amount of cold liquid to form a thin paste before being stirred into a hot mixture. Mixing it with a granular solid like granulated sugar will also help it disperse into a liquid. Sauces thickened with cornstarch will be clear, rather than opaque, as with flour-based sauces. However, they will thin if cooked too long or stirred too vigorously. Cornstarch is also used in combination with flour in many European cake and cookie recipes; it produces a finer-textured, more compact product than flour alone. In British recipes, cornstarch is referred to as cornflour.
Cosmopolitan –A cocktail made by shaking together vodka, cointreau, cranberry and lime juices and ice, then straining it into a cocktail glass, which may be rimmed with sugar.
Cotechino [koh-teh-KEE-noh] –A specialty of several of Italy's Emilian provinces, this fresh pork sausage is quite large—usually about 3 inches in diameter and 8 to 9 inches long. It's made from pork rind and meat from the cheek, neck and shoulder, and is usually seasoned with nutmeg, cloves, salt and pepper. The best cotechino is delicately flavored and has a soft, almost creamy texture. It's a traditional ingredient in bollito misto.
Cottage cheese–A fresh cheese made from whole, part-skimmed or skimmed pasteurized cow's milk. "Sweet curd" cottage cheese—by far the most popular—has a rather mild (sometimes bland) flavor because the curds are washed to remove most of the cheese's natural acidity. The texture of cottage cheese is usually quite moist. If the curds are allowed to drain longer, pot cheese is formed; longer yet and the firm farmer's cheese is created. Cottage cheese comes in three forms: small-curd, medium-curd and large-curd (sometimes called "popcorn" cottage cheese). Creamed cottage cheese has had 4 to 8 percent cream added to it, low-fat cottage cheese has from 1 to 2 percent fat (check the label), and nonfat cottage cheese has, of course, zero fat. Cottage cheese is sold plain and flavored, the most popular additions being chives and pineapple (but not together). Because it's more perishable than other cheeses, cartons of cottage cheese are stamped on the bottom with the date they should be pulled from the shelves. Store cottage cheese in the coldest part of the refrigerator for up to 10 days past the stamped date.
Cotton candy –A fluffy, cottony confection made from long, thin spun sugar threads, which are wound onto a cardboard cone for easy eating. Cotton candy is often tinted with food coloring, most commonly pink, and is sometimes also flavored. It dates back to the early 1900s, and has been a favorite at amusement parks, county fairs and circuses ever since.
Cottonseed oil–A viscous oil obtained from the seed of the cotton plant. Most of the cottonseed oil produced is used in combination with other oils to create vegetable oil products. It's used in some margarines and salad dressings, and for many commercially fried products. See also fats and oils.
Country gravy –A gravy made from pan drippings, flour and milk. It can be thick to thin, depending on the amount of milk added. Country gravy is a popular accompaniment to chicken-fried steak.
Coupe [KOOP]–Ice cream or sherbet with a topping of fruit, whipped cream and, traditionally, glazed chestnuts (marrons glacés). Classically, the dessert is served in a coupe dish, which is stemmed, and has a wide, deep bowl.
Couscous [KOOS-koos]–A granular pasta popular in North Africa that's made from semolina. A staple of North African cuisine, couscous is granular semolina. Cooked, it may be served with milk as porridge, with a dressing as a salad or sweetened and mixed with fruits for dessert. Packaged precooked couscous is available in Middle Eastern markets and large supermarkets. The name couscous also refers to the famous Maghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussière, while chunks of meat (usually lamb or chicken), various vegetables, chickpeas and raisins simmer in the bottom part. In lieu of a couscoussière, a colander set over a large pot will do. The cooked semolina is heaped onto a platter, with the meats and vegetables placed on top. All diners use chunks of bread to scoop the couscous from this central platter. Couscous varies from country to country — Moroccans include saffron, Algerians like to add tomatoes and Tunisians spice theirs up with the hot-pepper-based harissa.
Crab cake –A mixture of lump crabmeat, breadcrumbs, milk, egg, scallions and various seasonings, formed into small cakes and fried until crisp and golden brown.
Crab Louis [LOO-ee]–A cold dish in which lump crabmeat on a bed of shredded lettuce is topped with a dressing of mayonnaise, chili sauce, cream, scallions, green pepper, lemon juice and seasonings. The crab can be garnished with a quartered tomato and hard-cooked egg. Credit for the origin of crab Louis depends on to whom you talk. Some attribute this dish to the chef at Seattle's Olympic Club, while others say it was created in San Francisco—either by the chef at Solari's restaurant or the one at the St. Francis Hotel. Whatever the case, today there are about as many versions of this favorite as there are cooks.
Cracklings – Delicious, crunchy pieces of either pork or poultry fat after it has been rendered, or the crisp, brown skin of fried or roasted pork. Cracklings are sold packaged in some supermarkets and specialty markets. "Cracklin' bread" is cornbread with bits of cracklings scattered throughout.
Crappie– Found mainly in the Great Lakes and Mississippi regions, crappies are large, freshwater sunfish that are about 12 inches long and range from 1 to 2 pounds. There are both black and white crappies; the latter is also called chinquapin. Crappies have lean flesh that is particularly suited to broiling or sautéing.
Cream –To beat a fat, such as butter or shortening either alone or with sugar, to a light, fluffy consistency. May be done by hand with a wooden spoon or with an electric mixer. This process incorporates air into the fat so baked products have a lighter texture and a better volume.
Cream puff –A small, hollow puff made from choux pastry (cream-puff pastry) filled with sweetened whipped cream or custard.
Crécy, à la [KREH-see; kray-SEE]–A French term referring to dishes cooked or garnished with carrots. The name comes from Crécy, France, where the finest French carrots are cultivated.
Crème fraiche–A dairy product made from whipping cream and a bacterial culture, which causes the whipping cream to thicken and develop a sharp, tangy flavor. If you can't find crème fraîche in your supermarket, you can make a substitute by combining 1/2 cup whipping cream (do not use ultra-pasteurized cream) and 1/2 cup dairy sour cream. Cover the mixture and let it stand at room temperature for two to five hours or until it thickens. Cover and refrigerate for up to one week.
Creole cooking [KREE-ohl]–In the 18th century, the Spaniards governing New Orleans named all residents of European heritage Criollo. The name, which later became Creole, soon began to imply one of refined cultural background with an appreciation for an elegant lifestyle. Today, Creole cookery reflects the full-flavored combination of the best of French, Spanish and African cuisines. Its style, with an emphasis on butter and cream, is more sophisticated than Cajun cooking (which uses prodigious amounts of pork fat). Another difference between the two cuisines is that Creole uses more tomatoes and the Cajuns more spices. Both cuisines rely on the culinary "holy trinity" of chopped green peppers, onions and celery, and make generous use of filé powder. Probably the most famous dish of Creole heritage is gumbo.
Crêpe [KRAYP; KREHP]–The French word for "pancake," which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crêpes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable mixtures—sometimes topped with a complementary sauce—and served as a first or main course.
Crêpes suzette [KRAYPS (KREHPS) soo-ZEHT]–Prepared in a chafing dish, this illustrious dessert consists of an orange-butter sauce in which crêpes are warmed, then doused with grand marnier (or other orange liqueur) and ignited to flaming glory.
Crimp –(1) To pinch or press two pastry edges together, thereby sealing the dough while forming a decorative edge with fingers, fork or other utensil. The pastry for a single-crust pie is crimped by turning it under to form a ridge, then shaping (or fluting) the raised edge into a fancy pattern. A raised crimped edge not only seals the pastry but acts like a dam to contain the filling during cooking. (2) To cut gashes at 1- or 2-inch intervals along both sides of a freshly caught fish. The fish is then soaked in ice water for up to an hour. Crimping a fish creates a firmer-textured flesh and skin that quickly becomes crisp when
Crisp –v. To refresh vegetables such as celery and carrots by soaking them in ice water until they once again become crisp. Other foods, such as crackers that have lost their snap, may be heated in a moderate oven until their crispness returns. Crisp –n. A dessert of fruit topped with a crumbly, sweet pastry mixture and baked until browned and crisp.
Crisp-tender –A term that describes the state of vegetables that have been cooked until just tender but still somewhat crunchy. At this stage, a fork can be inserted with a little pressure.
Croissant [kwah-SAHN; KWAH-sawn; kruh-SAHNT]–The origin of this flaky, buttery-rich yeast roll dates back to 1686, when Austria was at war with Turkey. In the dead of night a group of bakers, hearing Turks tunneling under their kitchens, spread the alarm that subsequently led to the Turkish defeat. In turn, the vigilant bakers were awarded the privilege of creating a commemorative pastry in the shape of the crescent on the Turkish flag. Croissant is the French word for "crescent." Originally, the croissant was made from a rich bread dough. It wasn't until the early 1900s that a creative French baker had the inspiration to make it with a dough similar to puff pastry . . . and so a classic was born. Croissants can be made with buttered layers of yeast dough or puff pastry. They're sometimes stuffed (such as with a stick of chocolate or cheese) before being rolled into a crescent shape and baked. Croissants are generally thought of as breakfast pastries but can also be used for sandwiches and meal accompaniments.
Croquette –[kroh-KEHT] - A mixture of minced meat or vegetables, a thick white sauce and seasonings that is formed into small cylinders, ovals or rounds, dipped in beaten egg and then breadcrumbs, and deep-fried until crisp and brown.
Crouton [KROO-tawn] –A small piece or cube of bread that has been browned, either by sautéing or baking. Croutons are used to garnish soups, salads and other dishes. They're available packaged either plain or seasoned with herbs, cheese, garlic and so on.
Crumble–n. A British dessert in which raw fruit is topped with a crumbly pastry mixture and baked. Crumble –v. To break food up (usually with the fingers) into small pieces, such as "crumbled" bacon.
Crumbs–Fine particles of food that have been broken off a larger piece. Crumbs are often used as a coating, thickener, or binder, or as a crust in desserts. Recipes usually specify either soft or fine dry bread crumbs, which generally are not interchangeable.
Crush–To smash food into smaller pieces, generally using hands, a mortar and pestle, or a rolling pin. Crushing dried herbs releases their flavor and aroma. To reduce a food to its finest form, such as crumbs, paste or powder. Crushing is often accomplished with a mortar and pestle, or with a rolling pin.
Crumpet [KRUHM-piht] –Hailing from the British Isles, crumpets are small, yeast-raised breads about the size of an English muffin. They're made in crumpet rings (also called english muffin rings), which are 4 inches in diameter and about 1 inch deep. The rings are made of stainless steel and typically sold in packages of four at gourmet kitchenware shops. If you can't find them, substitute scrupulously clean 61⁄8-ounce tuna cans with tops and bottoms removed. The unsweetened crumpet batter is poured into the crumpet rings (which have been arranged on a griddle), then "baked" on a stovetop. The finished crumpet has a smooth, brown bottom and a top riddled with tiny holes. Crumpets are toasted whole (unlike english muffins, which are split) and spread with butter or clotted cream and jam, as desired.
Cube–(1) To cut food (such as meat or cheese) into ½-inch cubes. Cubes of food are larger than diced or mirepoix. (2) A term also used to describe tenderizing meat with an instrument that leaves cube-shaped imprints on the surface.
Cuisine [kwih-ZEEN; kwee-ZEEN]–A French term pertaining to a specific style of cooking (as in Chinese cuisine), or a country's food in general. Haute cuisine refers to food prepared in a gourmet or elaborate manner.
Cumin [KUH-mihn; KYOO-mihn; KOO-mihn] –Also called comino, this ancient spice dates back to the Old Testament. Shaped like a caraway seed, cumin is the dried fruit of a plant in the parsley family. Its aromatic nutty-flavored seeds come in three colors: amber (the most widely available), white and black (both found in Asian markets). White cumin seed is interchangeable with amber, but the black seed has a more complex, peppery flavor. Cumin is available in seed and ground forms. As with all seeds, herbs and spices, it should be stored in a cool, dark place for no more than six months. Cumin is particularly popular in Middle Eastern, Asian and Mediterranean cooking. Among other things, it's used to make curries, chili powders and kümmel liqueur.
Cupcake–A small, individual-size cake that's usually baked in a muffin pan. Sometimes the cupcake mold is lined with a crimped paper or foil cup. After baking, the paper or foil is simply peeled off before the cupcake is eaten.
Curd – (1) When it coagulates, milk separates into a semisolid portion (curd) and a watery liquid (whey). It's the addition of rennet to the milk that makes the individual milk protein (casein) cells clump together to form the curd mass, from which cheese is made. (2) A creamy mixture made from juice (usually lemon, lime or orange), sugar, butter and egg yolks. The ingredients are cooked together until the mixture becomes quite thick. When cool, the lemon (or lime or orange) curd becomes thick enough to spread and is used as a topping for breads and other baked goods. Various flavors of curd are available in gourmet markets and some supermarkets.
Curdle –To coagulate, or separate into curds and whey, as in cheese making. Soured milk curdles, as do some egg- and milk-based sauces when exposed to prolonged or high heat. Acids such as lemon juice also cause curdling in some mixtures.
Cure –To treat food (such as meat, cheese or fish) by one of several methods in order to preserve it. Smoke-curing is generally done in one of two ways. The cold-smoking method (which can take up to a month, depending on the food) smokes the food at between 70° to 90°F. Hot-smoking partially or totally cooks the food by treating it at temperatures ranging from 100° to 190°F. Pickled foods are soaked in variously flavored acid-based brines. Corned products (such as corned beef) have also been soaked in brine—usually one made with water, salt and various seasonings. Salt-cured foods have been dried and packed in salt preparations. Some of the more common cured foods are smoked ham, pickled herring and salted fish. See also preserve; ripening.
Curry paste–A blend of herbs, spices, and fiery chilies that's often used in Indian and Thai cooking. Look for curry paste in Asian markets. Curry pastes are available in many varieties and are sometimes classified by color (green, red, or yellow), by heat (mild or hot), or by a particular style of curry (such as Panang or Masaman).
Cush [KOOSH; KUHSH]– (1) A sweetened, mush-like cornmeal mixture, fried in lard and served as a cereal with cream or clabber and sugar or cane syrup. (2) A Southern cornmeal pancake. 3. A Southern soup of cornmeal, milk, onion and seasonings.
Custard–A pudding-like dessert made with a sweetened mixture of milk and eggs that can be baked or stirred on stovetop. Two of the most popular and well-known custards are crème caramel and flan. Custards require slow cooking and gentle heat in order to prevent separation (curdling). For this reason, stirred custards are generally made in a double boiler; baked custards in a water bath. A safeguard when making custard is to remove it from the heat when it reaches 170° to 175°F on a candy thermometer. Custards may be variously flavored with chocolate, vanilla, fruit, and so on. Stirred custards are softer than baked custards and are often used as a sauce or as an ice cream base.
Cut in–To work a solid, cold fat (such as butter or shortening) with dry ingredients (such as a flour mixture) until the combination is in the form of small particles. This technique can be achieved by using a pastry blender, two knives, a fork or fingers (which must be cool so as not to melt the fat). A food processor fitted with a metal blade does an excellent job of cutting fat into dry ingredients, providing the mixture is not overworked into a paste.
Cutlet–(1) A thin, tender slice of meat (usually from lamb, pork or veal) taken from the leg or rib section. Cutlets are best when quickly cooked, such as sautéed or grilled. (2) A mixture of finely chopped meat, fish or poultry that's bound with a sauce or egg mixture and formed into a cutlet shape. Such a formed cutlet is often dipped into beaten egg and then into breadcrumbs before being fried.
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