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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition soft crack stage In candy making, the test for sugar syrup describing the point at which a drop of boiling syrup dropped in cold water separates into hard though pliable threads. On a candy thermometer, this is between 270 degrees and 290 degrees. spiedini Italian for small pieces of meat and other foods grilled on a skewer (i.e. shish kabob which is Turkish). stick of butter one stick or cube of butter equals 1/2 cup. stock A strained broth made by cooking any vegetable, meat, seafood, or poultry in water. Used for soups and sauces. sweat, to to cook (usually vegetables) over low heat, causing their juices to be released and their sweetness enhanced while becoming translucent rather than colored T. In a recipe T. is the abreviation for 1 tablespoon as in 1 tablespoon of lemon juice.¨ Tabasco (Sauce) Sauce made from the tabasco pepper, vinegar and salt and trademarked by the McIlhenny family since the mid-1800s. It's very hot and spicy. tahini Sesame seed paste used in Middle Eastern cooking. 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. tapas Appetizers popular throughout Spain. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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