C Archives | Woolworths TASTE https://taste.co.za/glossary-alphabet/c/ Wed, 01 Apr 2015 15:34:51 +0000 en-ZA hourly 1 Cutting and folding, method https://taste.co.za/glossary/cutting-and-folding-method/ https://taste.co.za/glossary/cutting-and-folding-method/#respond Tue, 24 Mar 2015 21:30:36 +0000 http://tastemag.co.za.onnet.it/glossary/cutting-and-folding-method/ Process of repeatedly moving a spatula or a spoon vertically through a mixture, lifting the ingredients then turning it over to achieve uniform distribution without over agitating the mixture.

The post Cutting and folding, method appeared first on Woolworths TASTE.

]]> Process of repeatedly moving a spatula or a spoon vertically through a mixture, lifting the ingredients then turning it over to achieve uniform distribution without over agitating the mixture.

The post Cutting and folding, method appeared first on Woolworths TASTE.

]]> https://taste.co.za/glossary/cutting-and-folding-method/feed/ 0 Cut in, method https://taste.co.za/glossary/cut-in-method/ https://taste.co.za/glossary/cut-in-method/#respond Tue, 24 Mar 2015 21:30:36 +0000 http://tastemag.co.za.onnet.it/glossary/cut-in-method/ A method, usually used in baking, where a solid fat is combined with dry ingredients until the mixture resembles small crumbs, using a fork, fingertips, palette knife or food processor.

The post Cut in, method appeared first on Woolworths TASTE.

]]> A method, usually used in baking, where a solid fat is combined with dry ingredients until the mixture resembles small crumbs, using a fork, fingertips, palette knife or food processor.

The post Cut in, method appeared first on Woolworths TASTE.

]]> https://taste.co.za/glossary/cut-in-method/feed/ 0 Cumin https://taste.co.za/glossary/cumin/ Tue, 24 Mar 2015 21:30:36 +0000 http://tastemag.co.za.onnet.it/glossary/cumin/ Although the small cumin seed looks rather unassuming, its nutty, peppery taste packs a punch when it comes to adding flavour to Mexican, Malay and Indian dishes. Cumin is usually added towards the end of cooking, during the last 10 – 15 minutes. RECIPES USING CUMIN Dhal with onions Pineapple, cumin and coconut ice cream with caramelised […]

The post Cumin appeared first on Woolworths TASTE.

]]> Although the small cumin seed looks rather unassuming, its nutty, peppery taste packs a punch when it comes to adding flavour to Mexican, Malay and Indian dishes.
Cumin is usually added towards the end of cooking, during the last 10 – 15 minutes.

RECIPES USING CUMIN
Dhal with onions
Pineapple, cumin and coconut ice cream with caramelised chilli
Spicy meatballs in tomato sauce

The post Cumin appeared first on Woolworths TASTE.

]]> Crush https://taste.co.za/glossary/crush/ Tue, 24 Mar 2015 21:30:36 +0000 http://tastemag.co.za.onnet.it/glossary/crush/ See Bruise

The post Crush appeared first on Woolworths TASTE.

]]> See Bruise

The post Crush appeared first on Woolworths TASTE.

]]> Court Bouillon https://taste.co.za/glossary/court-bouillon/ https://taste.co.za/glossary/court-bouillon/#respond Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/court-bouillon/ French term for a "quick stock". Water simmered with vegetables, seasoning and an acidic product used for simmering or poaching.

The post Court Bouillon appeared first on Woolworths TASTE.

]]> French term for a "quick stock". Water simmered with vegetables, seasoning and an acidic product used for simmering or poaching.

The post Court Bouillon appeared first on Woolworths TASTE.

]]> https://taste.co.za/glossary/court-bouillon/feed/ 0 Confit https://taste.co.za/glossary/confit/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/confit/ One of the oldest ways of flavourfully preserving food, confit is a generic term for various kinds of foods that have been immersed and cooked very slowly in fat, sugar, syrup or even alcohol. A speciality of southwestern France, confit ofduck or goose is the more traditional – and utterly delicious – option, but other fruit […]

The post Confit appeared first on Woolworths TASTE.

]]> One of the oldest ways of flavourfully preserving food, confit is a generic term for various kinds of foods that have been immersed and cooked very slowly in fat, sugar, syrup or even alcohol. A speciality of southwestern France, confit ofduck or goose is the more traditional – and utterly delicious – option, but other fruit can work equally well prepared in this way. Try our recipes for quince confit or beetroot confit.

The post Confit appeared first on Woolworths TASTE.

]]> Consommé https://taste.co.za/glossary/consomm%c3%a9/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/consomm%c3%a9/ A clarified, with the use of a raft, meat or fish broth, served hot or cold and garnish in various traditional ways. A good quality Consommé is crystal clear and flavourful. (See also Raft)

The post Consommé appeared first on Woolworths TASTE.

]]> A clarified, with the use of a raft, meat or fish broth, served hot or cold and garnish in various traditional ways. A good quality Consommé is crystal clear and flavourful. (See also Raft)

The post Consommé appeared first on Woolworths TASTE.

]]> Convection oven https://taste.co.za/glossary/convection-oven/ https://taste.co.za/glossary/convection-oven/#respond Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/convection-oven/ An oven fitted with an interior fan that circulates hot air inside the oven.

The post Convection oven appeared first on Woolworths TASTE.

]]> An oven fitted with an interior fan that circulates hot air inside the oven.

The post Convection oven appeared first on Woolworths TASTE.

]]> https://taste.co.za/glossary/convection-oven/feed/ 0 Coppa https://taste.co.za/glossary/coppa/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/coppa/ Coppa (like pancetta) is an Italian dry-cured cured meat.  For coppa, pork neck and shoulder are used while pancetta is made with pork belly. Use pancetta instead of coppa if you like, or in a pinch ribbons of rindless streaky bacon will do. TRY THESE RECIPES USING COPPA Coppa and beef medallion sandwiches with grilled green […]

The post Coppa appeared first on Woolworths TASTE.

]]> Coppa (like pancetta) is an Italian dry-cured cured meat.  For coppa, pork neck and shoulder are used while pancetta is made with pork belly. Use pancetta instead of coppa if you like, or in a pinch ribbons of rindless streaky bacon will do.

TRY THESE RECIPES USING COPPA
Coppa and beef medallion sandwiches with grilled green beans and potatoes
Rotisserie chicken and wafer-thin sliced coppa baguette
Salmon tartare and marinated prawns with coppa

The post Coppa appeared first on Woolworths TASTE.

]]> Corn syrup https://taste.co.za/glossary/corn-syrup/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/corn-syrup/ (See Glucose, liquid)

The post Corn syrup appeared first on Woolworths TASTE.

]]> (See Glucose, liquid)

The post Corn syrup appeared first on Woolworths TASTE.

]]> Coulis https://taste.co.za/glossary/coulis/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/coulis/ Smooth, thick fruit or vegetable sauce usually made by puréeing or sieving the fruit. All kinds of fruits or vegetables can be used, such as apricot, raspberry or red pepper. It can be served as it is, or used to enhance the flavour of a sauce. Here are two examples of recipes containing coulis: Easy […]

The post Coulis appeared first on Woolworths TASTE.

]]> Smooth, thick fruit or vegetable sauce usually made by puréeing or sieving the fruit. All kinds of fruits or vegetables can be used, such as apricot, raspberry or red pepper. It can be served as it is, or used to enhance the flavour of a sauce.

Here are two examples of recipes containing coulis:

Easy lemon curd and granadilla meringue

Coconut chocolate ganache tartlets with gooseberry coulis

The post Coulis appeared first on Woolworths TASTE.

]]> Couverture chocolate https://taste.co.za/glossary/couverture-chocolate/ Tue, 24 Mar 2015 21:30:35 +0000 http://tastemag.co.za.onnet.it/glossary/couverture-chocolate/ Couverture chocolate is used by professional cooks because it melts smoothly, has a glossy shine and a pleasant “snap” when broken. It usually contains a minimum of 32% cocoa butter, which allows it to form a much thinner “shell” than ordinary confectionary coating. However, it requires tempering – a fastidious process of heating and cooling. It […]

The post Couverture chocolate appeared first on Woolworths TASTE.

]]> Couverture chocolate is used by professional cooks because it melts smoothly, has a glossy shine and a pleasant “snap” when broken.

It usually contains a minimum of 32% cocoa butter, which allows it to form a much thinner “shell” than ordinary confectionary coating. However, it requires tempering – a fastidious process of heating and cooling.

It should not be confused with “covering chocolate” or “cooking chocolate”, which are usually synthetic products that contain little or no cocoa solids.

Couverture can be substituted with dark chocolate – we have found that the Lindt 80% dark chocolate works well, as does Lindt 70% dark chocolate, if you’re after a slightly sweet taste.

DREAMY CHOCOLATE INSPIRED RECIPES

Salted chocolate-cinnamon fudge

Easter egg cake

Triple-chocolate dessert

Chocolate fondant

Chocolate mousse, espresso sabayon with slow-roasted strawberries and chocolate shards

Tart au chocolat

Bitter chocolate-meringue cupcakes

The post Couverture chocolate appeared first on Woolworths TASTE.

]]>