breakdown, cooking temperatures for, 272, 585
in chicken skin, 585
in connective tissue, 180, 239
conversion to gelatin, 182, 239, 272, 585
in meat connective tissue, 527
in veal, 527
Collard greens, preparing, for soups, 190
Compound Butters
about, 325, 325
Blue-Cheese Butter Seasoning, 326
Garlic-Chile Butter Seasoning, 326
Lemon-Parsley Butter Seasoning, 326
Master Recipe for, 326
Comté cheese
Cheesy Hasselback Potato Gratin, 467, 469
flavor of, and best uses for, 718–19
Conduction, heat transfer through, 30–31
Convection, heat transfer through, 31
Convection ovens, 31, 584–85
Cooking
definition of, 28
heat energy, 28–30
heat transfer through conduction, 30–31
heat transfer through convection, 31
heat transfer through microwaves, 32
heat transfer through radiation, 31–32
temperature measurements, 28–30
Coriander, for chili, 256
Corn
chowder, best cooking methods, 210–11
nandana
(Nandana)
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