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TermDefinition
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.
tart Pastry shell with shallow sides and no top crust that is filled with a savory or sweet filling.
Tempe Fermented soy beans, like tofu. Used in Indonesian cooking. Quite a distinct taste, as opposed to tofu. Also spelled tempeh.
tempering Process of heating and cooling chocolate which improves the malleability and gloss. Typically used for chocolate candy dipping or decorations.
tempura Japenese style of batter dipped and deep fried fish or vegetables.
Teppanyaki cooking Japanese cooking on a grill.
Tex-Mex Food derived from the combined cultures of Texas and Mexico. Burritos, nachos and tacos are considered Tex-Mex dishes.
thyme Herb of the mint family that is native to southern Europe. It is a basic herb of the French cuisine where its minty, light-lemon aroma enhances vegetables, meat, poultry, fish, soups and cream sauces.
timbale Describes both the drum-shaped, high sided cooking mold and the custard, vegetable and meat casserole that is baked in the mold.
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.
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.

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