|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. |
|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. |
|tureen ||Deep-sided, covered dishes used in serving soups and stews at the table. |
|tutti-frutti ||Refers to Italian preserve made from mixed, diced fruits in sugar and brandy. Also considered as fruity flavoring in gums and candies. |
|udo ||Japanese vegetable of the ginseng family. Asparagus like, it's used raw in salads or cooked for soups and other dishes. |
|varak ||Extremely thin sheets of gold or silver that are applied to food to add rich coloring. Flavorless and odorless the sheets can be found in Indian markets. |
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