Cooking Dictionary Results

C

Coconut Milk (and Coconut Cream) - Are sometimes called for in recipes, particularly in curried dishes. Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. 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 is made in the same manner, but enriches the mix by 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. Coconut milk and cream also come canned and may sometimes be found frozen in Asian markets and some supermarkets. Do not confuse sweetened "cream of coconut", used mainly for desserts and mixed drinks, with unsweetened coconut milk or cream.

Cod - a large family of saltwater fish, including Atlantic cod, Pacific cod, pollock, haddock, whiting and hake; generally, they have a milk, delicate flavor, lean, white flesh and a firm texture and are available fresh, sun-dried, salted or smoked.

Coddle - to gently poach in barely simmering liquid.

Coleslaw - a salad of Dutch origin made from shredded cabbage and sometimes onions, sweet peppers, pickles and/or bacon bound with a mayonnaise, vinaigrette or other dressing and sometimes flavored with herbs.

Collard Greens - a leafy, dark green vegetable with paddle-like leaves that grow on tall tough stalks; the leaves have a flavor reminiscent of cabbage and kale.

Combine - to mix two or more ingredients together.

Compote - mixed fruit, raw or cooked, usually served in “compote” dishes.

Condiments - seasonings that enhance the flavor of foods with which they are served.

Confectioners' Sugar - refined sugar ground into a fine, white, easily dissolved powder; also known as powdered sugar and 10X sugar.