Culinary Dictionary: Letter C
Caldo: Italian for “hot” (example: cioccolato caldo: hot chocolate). Spanish and Portuguese for “soup” or “broth”.
Cassia: cinnamon.
Chalazae: white tissue cords found in egg white. Some recipes require straining eggs from chalazae before use. The fresher the egg, the more pronounced the chalazae.
Chaurice: Creole sausage (sounds like chorizo).
Chemisé (or en chemise): French for “shirt”; refers to food that is wrapped in pastry or coated with sauce or aspic (jelly).
Chiffonade: derives from chiffon which means “rag” in French and refers to herbs and leafy greens cut into strips resembling rags.
Chinois: cone-shaped strainer with a very fine mesh.
Conti (à la): made with or garnished with lentils.
Copha: solidified coconut oil.
Crécy (à la): made with or garnished with carrots. The name comes from Crécy where the finest of French carrots come from.
Cuba Libre: rum, coke and lime juice.
Letters A, B, C, D, E , F, G, H , I , J, K, L , M, N, O, P, Q, R, S, T, U, V, W, X, Y and Z.
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tasteofbeirut — 02/19/2010 @ 3:31 am
did not know the "a la conti" meant made with lentils.
knew all the others, so I don't feel like a total ignoramus!
Cheers! J
Sasa — 02/19/2010 @ 6:38 am
Wow, what a great idea – I live in Austria and often wish someone would do that for Austrian cooking and ingredient terms as they are usually different from the German.
I spent some time in Morocco to, and I loved baghrir – I'm going to do a post on it at some point – lots of nutella, though I guess that's not traditional ;P
Fimère — 02/19/2010 @ 2:35 pm
on apprend des choses, merci pour ce partage
bonne journée
croquecamille — 02/19/2010 @ 8:06 pm
What a fun Idea! I bet we'll all learn a lot going through the alphabet with you!
Cinnamon-Girl♥ — 02/21/2010 @ 2:05 am
A new word for those white things in egg – chalazae. I always pick them out with a fork – they are kind of yukky. I like the word crecy too.
Gillian — 02/21/2010 @ 2:26 am
I recognized Cuba Libre right away.
In Cuba it is made with Cuban cola, Tu Kola!! And the most delicious Cuban rum. xo
Pam — 02/21/2010 @ 7:04 pm
Hi Nisrine, I was wondering if it would be okay to post a recipe and your book?
Many Thanks!
xoxo
C'est la vie — 02/22/2010 @ 9:16 am
wow that's so cool! i can totally whip out the different languages in the kitchen now (although probably not pronounced properly) ;)
my little expat kitchen — 02/22/2010 @ 11:29 am
Love this idea of yours for a culinary dictionary Nisrine! Good job!
Magda
Nisrine Merzouki — 02/22/2010 @ 5:34 pm
Reeni, I don't like chalazae either. I don't usually remove it. I just pretend it's not there:)
Gillian, I can't stop repeating Cuba Libre. It's such a cool name for a drink. The first time I heard it was at the Tom Cruise movie "Cocktail".
Thank you, everyone who commented on this post.
Much love,
N