|tamarin ||French for the tamarind, a tropical tree and its acid, pod-like fruit.
The leaves and flowers are eaten as a vegetable; the pulp used to make preserves, sauces and chutneys largely in Eastern cooking.
The seeds are ground into a meal and baked as cakes. The fruit has laxative properties. |
|tart ||Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling. |
|tempering ||Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations. |
|tempura ||Japenese style of batter dipped and deep fried fish or vegetables. |
|Tex-Mex ||Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes. |
|thyme ||Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces. |
|timbale ||Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold. |
|tripolini ||Small, bow tie shaped pasta. |
|truss ||Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking. |
|tulipe ||French term for a thin cookie that has ruffled edges. These are typically crispy and used as edible dishes for ice cream or fruit. |
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