|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. |
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.