|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. |
|tournedo ||Beefsteak cut from the tenderloin. Because they are very lean it's common to wrap them in bacon or pork fat for cooking. |
|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. |
|tripolini ||Small, bow tie shaped pasta. |
|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. |
|truss ||Term used to describe technique of sewing or wrapping a roast or poultry with string to keep it compact and secure for cooking. |
|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. |
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