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Cooking Dictionary
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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.
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