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Cooking Terms

Chiffonade

Another member of the family of classical cuts, chiffonade is similar to a julienne cut except that it is reserved for leafy vegetables and herbs. Often this type of cut is used on basil and the result is then used as a garnish.

Cherry Stone Clams

Part of the hard-shell or quahog clam family. It's shell is grayish white in color, has an oval shape, and a purplish border around it's ventral margin. Typically it is around 21/2 to 3 inches in width. Often used for clam fritters or stuffed clams.

Chinese Black Forbidden Rice

A premium medium-grain rice grown in China and once the exclusive grain of Chinese emperors. When cooked it is not sticky like other black rices and has a nutty taste and rich purple color.

Chipotle

A smoked jalapeno chile with a distinctive taste sold dried or canned.

Cioppino

A classic Italian fish stew that typically consists of tomatoes, white wine, clams, shrimp, crab, and swordfish. It is finished with fresh basil and garnished with a garlic crouton. Believed to have originated in Genoa, it was first served in the United States in the city of San Francisco.

Clam Chowder

A thick and nourishing clam soup indigenous to the East coast. There are 2 types of clam chowder. New England chowder is made with clams, bacon (or salt pork), potatoes, milk or cream thickened with some flour. Manhattan Clam Chowder is a chowder intensely flavored with tomato.

Clarified Butter

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.

Compound butter

The French view this as a sauce. It is simply a flavored butter most often made by mixing liquid and/or solid ingredients into softened butter. This butter is then rolled into a log shape and refrigerated until needed. To serve, cut slices from the roll and place directly on a hot piece of meat, fish, or vegetable. Serve immediately; the melting compound butter will make a sauce.

Concasse/concasser(French)

Tomatoes that have been peeled and, seeded and chopped. To prepare tomato concasse:
  1. Remove core and insert two slits in the bottom of the tomato with a paring knife to form an X.
  2. Plunge the tomatoes into a pot of boiling water for no longer than 5 seconds.
  3. Remove the tomatoes and place into ice water to cool.
  4. Remove skin with a paring knife and then cut in half an remove the seeds.
  5. Chop to desired size.

Cold Smoking

The term used to smoke salt cured products. The smoker never should be hotter than 80 degrees. The smoke is used to color and flavor the item being smoked and not thermally cook it.
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