| Term | Definition
|
|---|
| timbale | Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
|
| 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.
|
| tripe | Most often, the lining of beef stomach. Among other things, used in the Spanish soup Menudo.
|
| truffle | Fungus that is considered a delicacy. Prized fragrance is earthy and garlicky. Very expensive due to cultivation techniques. Pigs and dogs actually ferret out the fungi which grow several inches below the ground.
|
| tube pan | A tube pan is simply an old-fashioned angel food cake pan. A round high sided pan with a hollow center tube.
The tube helps with more even baking in the center of the cake. Another version of this type of pan is the bundt pan.
|
| turnover | Sweet or savory filled pastry squares or semi-circles. Sealed with filling inside, they are usally baked or deep fried, they can be bite sized or up to 6 inches across.
|
| unleavened | Describes baked goods that do not contain leavening agents such as baking powder, baking soda or yeast.
|
| 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.
|
| Next page... |
