Glossary C
Cuisses is the French word for "thighs" or "legs", as in Cuisses de Volaille (legs/thighs of poultry) or Cuisses de Grenouille (frog's legs ), Cuisse de Canard (duck leg), Cuisse de Poulet (leg of chicken), etc which used for food, as in Cuisses de Volaille à la Jardinière among many others.
Cuisse in the singlular form and Cuisses is pronounced as "kweess"
Cuitlacoche refers to a fungus (maize smut fungus) which grows naturally on ears of corn (Ustilago maydis). The fungus is harvested and treated as a delicacy. Cuitlacoche which has an earthy and somewhat smoky is used to flavor Quesadillas, Tamales, soups and other specialty dishes from Mexico. It is considered as a Mexican delicacy.
Cuitlacoche is also spelled Huitlacoche. Also known in English as Corn Smut or Mexican Corn Truffle
Deutsch: Kulinarische Verwendung / Español: Uso culinario / Português: Uso culinário / Français: Usage culinaire / Italiano: Uso culinario
The term Culinary Use refers to the application of ingredients, techniques, and tools in the preparation, cooking, and presentation of food for consumption. It encompasses both traditional practices and innovative approaches that define the sensory and nutritional qualities of dishes. Culinary use is not merely about functionality but also about cultural expression, sustainability, and the interplay between science and art in gastronomy.
Deutsch: Kultivar / Español: Cultivar / Português: Cultivar / Français: Cultivar / Italiano: Cultivar
Cultivar is a term used in agriculture and horticulture to describe a plant variety that has been produced in cultivation by selective breeding. It is derived from the words "cultivated" and "variety." Cultivars are maintained through propagation to ensure consistent characteristics across generations.