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Butter that has had the milk solids and water removed from it. This is typically done by boiling the butter slowly and skimming the impurities of the top. After a period of time the butter becomes very clear it is then slowly poured off so as to leave the water at the bottom of the pot. The end result is a butter with a higher smoking point. read more
Cocotte Definition: Small , ovenproof earthenware, porcelain, or metal dish used for baking individual egg dishes , mousses, or souffles. More info : Poach Egg In Tomato Sauce? read more
Cooking Term Definition: Cranberry: Founded by the first settlers on the east coast of the U.S.A. in 1620. Approximately the size of a blueberry, this deep garnet cherry colored colored fruit has medicinal qualities. Today it is mainly used in a coulis or sauce form as a side with oranges or pineapple for Thanksgiving turkey and Roasted Ham lunches, juice, in cocktails as a mixer, pies, tarts and treatments for sufferers of kidney infections and numerous stomach related ailments. Spanish: grosella French: airelle ( cranberry... read more
The term for what sausages are stuffed in. They are either natural casings, which come from the intestines of sheep, hogs, or cattle; or be synthetic. The natural casings are technically edible, but the larger ones are too tough to eat. Synthetic casings are not edible. Learn more : Sausage casings read more
