|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. |
|veloute sauce ||One of five basic sauces. It's made from chicken, veal or fish stock and thickened with white roux. Basis for other sauces. |
|verjuice (verjus) ||Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback. |
|verte sauce ||French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes. |
|vichyssoise ||Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz |
|vinaigrette ||A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste. |
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