|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. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.