Cooking Dictionary Results

C

Court Bouillon - a seasoned broth made with water and meat, fish or vegetables, and seasonings.

Couscous -small, spherical bits of semolina dough that are rolled, dampened and coated with a finer wheat flour; a staple of the North African diet.

Cradle - a wicker basket used to decant wine.

Crayfish - a freshwater crustacean similar to lobster but smaller. The salt water variety is know as spiny lobster.

Cream - a component of milk with a milkfat content of at least 18%; has a slight yellow to ivory color, is more viscous and richer tasting than milk and can be whipped to a foam; rises to the top of raw milk; as a commercial product it may be pasteurized or ultrapasteurized and may be homogenized.

Cream, to - to blend together, as sugar and butter (or shortening), until mixtures takes on a smooth, creamy texture.

Cream Cheese - a fresh, soft, mild, white cheese made from cow's cream or a mixture of cow's cream and milk (some goat's milk cream cheese are available); used for baking, dips, dressings, confections and spreading on bread products; must contain 33% milkfat and not more than 55% moisture and is available, sometimes flavored, in various-sized blocks or whipped.

Cream Puff - A small, hollow puff made from Choux Pastry (cream-puff pastry) filled with sweetened whipped cream or custard.

Cream, Whipped - cream that has been whipped until it is stiff.

Creme de Cacao - a chocolate-flavored liqueur.

Cream of Tartar - Cream of tartar is a fine white powder used mainly used to improve the stability and volume of beaten egg whites. It is also used to give some candies and frosting a creamier consistency. An interesting fact is its origin, cream of tartar is actually derived from crystalline acid deposits on the inside of wine barrels.