Fancy Cooking Terms I am Trying to Learn {Part 2}

Cartouche: A parchment paper lid to help in water only partially evaporating.

Clarify:  Removing solids from a mixture to get a clear liquid.

Coddle: to poach something in water that is just below the boiling point.

Consommé: A rich, clear soup or broth

Coring:  The process of taking the core out of a fruit.

Confit:  A dish in which a meat is cooked with its own fat

Cure:  To preserve something by salting, drying or smoking.

Curdle:  When a liquid separates into curds.

Cut-in:  To work two elements together using knives, forks or a pastry blender.

Dice:  To cut or chop into cubes of desired size.

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