Cooking Dictionary Results

C

Cantaloupe, American - a muskmelon with a raised netting over a smooth grayish-beige skin, pale orange flesh, large seed cavity with many seeds and a sweet, refreshing, distinctive flavor; also known as a netted melon or nutmeg melon.

Capellini - Italian for fine hair; used to describe extremely fine spaghetti.

Capers - the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring and condiment.

Capon - a rooster castrated before it is 8 weeks old, fattened and slaughtered before it is 10 months old; has a market weight of 4 to 10 pounds (1.8 to 4.5 kg), soft, smooth skin, a high proportion of light to dark meat, a relatively high fat content and juicy, tender, well-flavored flesh.

Cappuccino - an Italian beverage made from equal parts espresso, steamed milk and foamed milk, sometimes dusted with sweetened cocoa powder or cinnamon; usually served in a large cup.

Caramel - 1. A substance produced by cooking sugar until it becomes a thick, dark liquid; its color ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup and milk or cream.

Caramelize - to cook white sugar in a skillet over medium heat, stirring constantly, until the sugar forms a golden-brown syrup.

Carbohydrates - the food group containing sugars, starches, and cellulose.

Carbonnades - a French beef stew cooked with beer.

Carrageen / Carraghen Moss - an edible seaweed; Irish moss.