Glossary C

Carabeef refers to the meat obtained from Carabao. In the Philippines, Carabeef is already used in various dishes, as a substiture for cow's meat. Beef from a cow is very expensive in the Philiipines, hence a cheaper substite is needed. It is hard to find the difference in taste, if no one will say, no one will know if the dish is made from Carabeef or Cow's beef. Based on my experience, when still raw, Carabeef has a darker color than, the reddish color of cow's beef. I have tasted a dish using Carabeef long time ago, and I did not like the though that I am eating a meat from a Carabao as I see them as a farm animal and not as a source of food.

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Caracol is the Spanish word for "Snails" or Conch. In Spain, it is made inot various dishes and one of the outstanding dish in Madrid, for example is made from Caracol called Caracoles a la Madrileña Caracol is pronounced "kah-rah-kohl".

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Caracoles Sofregit refers to stewed snails. It is one of the typical Tapas prepared in Spain, particularly in Ibiza.

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Deutsch: Carajay / Español: Carajay / Português: Carajay / Français: Carajay / Italiano: Carajay

Carajay is a traditional cooking pot used in Filipino cuisine. It is similar to a wok but has a flat bottom, which makes it versatile for various cooking methods like frying, sautéing, and simmering. The carajay is typically made from cast iron or stainless steel, and its wide, shallow shape allows for even heat distribution, making it ideal for preparing many Filipino dishes.

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Carajillo is a Spanish word that refers to black coffee with a splash of Spanish brandy.

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Carambolo is a Spanish word for star fruit

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Deutsch: Karamellkuchen / Español: Pastel de caramelo / Português: Bolo de caramelo / Français: Gâteau au caramel / Italiano: Torta al caramello

Caramel Cake in the food context refers to a dessert that typically features layers of moist, buttery cake with a rich and sweet caramel icing or frosting. This classic treat is beloved for its deep, toasty flavors and the perfect balance of sweetness, making it a favorite for celebrations, holidays, or as a comforting homemade delight.

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Carameliser is a French term which means to caramelize, to coat a mold with cooked sugar, to cook sugar until dark for use in other preparations (to coat or to make a sauce )

Carameliser is pronounced "kare-a-mel-lee-zay

Deutsch: Karamellisierung / Español: Caramelización / Português: Caramelização / Français: Caramélisation / Italiano: Caramellizzazione

Caramelization in the food context refers to the process by which sugars in food are heated, causing them to Break down and transform into complex compounds that give food a distinctive brown colour, rich flavour, and sweet aroma. Caramelization is a type of non-enzymatic browning that occurs when sugars are exposed to high temperatures, typically above 160°C (320°F), and is a key technique in both savoury and sweet cooking.

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Caramelized Sugar refers to a variety/type of sugar that has been cooked until it reaches a caramel color. The new flavor it attains works nicely in desserts.

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