|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. |
|vanilla ||Aeromaic bean of one variety of orchid. Bean or extract are used to heighten the flavor of other ingredients. Pure vanilla is relatively expensive due to the culturing process and time consuming extraction process. |
|veal ||Meat from a young calf, generally from 1 to 3 months old. |
|vermicelli ||Pasta which is shaped in long thin strands. Much thinner that regular spaghetti. |
|vindloo ||Hottest of the Indian curry dishes. They come from central and southwestern coastal India. A complexed spice mixture made up of mustard, cumin, ginger, pepper, fungreek, cloves and coriander makes up the basic sauce. Red chilies and tamarind concentrate add heat and unique flavoring. Sauce is typically combined with meat and served over rice. |
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