Term | Definition
|
stock | A strained broth made by cooking any vegetable,
meat, seafood, or poultry in water. Used for
soups and sauces.
|
sweat, to | to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored
|
Tabasco (Sauce) | Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy.
|
tapas | Appetizers popular throughout Spain.
|
Tempe | Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu.
Also spelled tempeh.
|
Teppanyaki cooking | Japanese cooking on a grill.
|
tofu | Also know as bean curd, white tofu is made from curdled soy milk. Popular in Asian cooking, tofu itself has a mild nutty flavor but will readily take on the flavor of the food in which it is cooked.
|
tomatillo | Similar to a small green tomato and from the same nightshade family, tomatillos are distinctive in their thin paper like covering. Typically used green they have a lemon herb flavor and are found in Southwestern and Mexican dishes.
|
tournedo | Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking.
|
trifle | Sponge cake or ladyfingers soaked with liquor and covered with jam, whipped cream and nuts.
|
| Next page... |