Crème fraiche A tangy, thick and rich cream. In France, fresh cream is unpasteurized and contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents need to be added. Combine one cup whipping cream and two tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70ºF) from eight to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days. An ideal addition for sauces or soups because it can be boiled without curdling. Also good on fresh fruit or desserts such as warm cobblers and puddings.
Cremini mushroom A type of wild mushroom.
Crèpe A thin pancake.
Cumin An Indian spice with a pungent flavor. Available in seed and ground form; also known as comino. Cumin is featured in Middle Eastern lentil and lamb dishes and Latin American dishes such as chili and tamales.
Curry powder Any of a number of Indian spice blends, usually containing tumeric, garlic, coriander, comino seed, and ginger in variable proportions. Used to make curries, or stews, of meat, poultry, or seafood.
Cuttlefish A rounder, thicker and chewier relative of the squid. A lean and nutritious type of seafood available in ethnic markets.
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Dacquoise A classic French cake composed of baked nut meringues layered with buttercream. One of several types of meringue-based desserts; others include succès, progrès, and japonais. The proportions, size and type of nut used varies from type to type.
Daikon Radish A long sweet tasting radish used prominently in Japanese cooking. It can be found in most produce sections.
Daube A slowly cooked French stew of meat or fish ibraised n wine and stock with vegetables and herbs.
Decantation Process of drawing off a liquid without disturbing underlying sediment.
Deglaze To add liquid such as wine, stock, or water to the bottom of a pan to dissolve the carmelized drippings so that they may be added to a sauce for added flavor.
Demi The French term for half.
Demiglace A thick, intensely-flavored, glossy brown sauce that is made by thickening a rich veal stock, enriching it with diced vegetables, tomato paste and Madeira or sherry, then reducing it until concentrated. Served with meat, poultry, or fish, or used as a base for other sauces.
Deterioration Chemical changes that may occur in oils and fats during storage, resulting in poor color and flavor. Oxidation is caused by exposure to air, and accelerated by high temperature and strong light. Hydrolysis is caused by exposure to water, and accelerated by high temperature and microbiological agents such as molds and yeasts.
Diable The French term for devil, typically used to describe spicy or hot preparation.
Dice To cut into small cubes.
Diglyceride Two fatty acid molecules plus one glycerol molecule.
Dill seed Dried fruit of the dill plant known for its pungent flavor. Often used for pickles.
Dill weed A pungent herb of the carrot family. Used in fish dishes, potato dishes, soups, and sauces.
Dock To pierce pastry dough before baking to allow steam to escape and prevent the dough from bubbling.
