T
Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally from
the Mexican state of Tabasco. The word itself means "damp
earth." Though these peppers are now grown in parts of Louisiana,
they're not widely commercially available. Instead, they're used
specifically to make Tabasco Sauce, a trademarked name held by
the McIlhenny family since the mid-1800s. Produced since Civil
War times, this fiery sauce is made from tabasco peppers, vinegar
and salt. The peppers are fermented in barrels for 3 years before
being processed into the sauce.
Table D’Hôte - a complete meal of specific courses offered
at one set price.
Tablespoon
- a measure of volume in the U.S. system; 1 tablespoon (T.) =
3 teaspoons or 0.05 fluid ounces.
Tabooli / Taboule
- a Middle Eastern mint salad made with cracked wheat, tomatoes,
parsley, lemon juice, onion and olive oil.
Taco -
a Mexican-style sandwich consisting of a fried or soft tortilla
folded around a filling such as beef, pork, chicken, tomatoes,
lettuce, cheese, onion, refried beans and salsa.
Tagiatelle
- wide egg noodles.
Tahini
- a paste made from crushed sesame seeds and used to flavor Middle
Eastern dishes. When combined with a little oil, it is used as
a spread on bread.
Tamale
- a cornhusk spread with cornmeal and filled with chili-seasoned
chicken, beef, or cheese, then rolled and steamed.
Tamari
- a type of soy sauce.
Tangelo
- a fruit that is a cross between a grapefruit and a tangerine.
Taro -
a tropical food plant whose potato-like root is the basis for
poi, a staple of Polynesian cooking.
Tarragon -
an herb (Artemisia dracunculus) native to Siberia with narrow,
pointed, dark green leaves, tiny gray flowers, a distinctive
anise-like flavor with undertones of sage and a strong aroma;
available fresh and dried.
Tempura
- Japanese dish of vegetables and fish, including shrimp, dipped
in batter, deep fried and served with a sauce.
Terrine
- an earthenware covered dish often decorative or in animal shapes,
used for cooking meatloaf or pâté of minced meat,
poultry or liver. A dish that is often used to serve soup.
Thermometer
- a device designed to measure temperatures; can be calibrated
in Fahrenheit and/or Celsius and can be a column of mercury with
temperatures indicated on a glass tube or a stem-type thermometer
in which temperatures are noted by an arrow on a dial or a digital
readout.
Thicken
- the process of making a liquid substance dense by adding a
thickening agent (ex. flour, gelatin) or by cooking to evaporate
some of the liquid.
Thimbleberry
- 1. A wild raspberry. 2. Any of several thimble-shaped American
raspberries, especially the black raspberry
Thyme
- a low-growing herb (Thymus vulgaris) with small purple flowers
and tiny, gray-green leaves; the leaves have a strong, slightly
lemony flavor and aroma; used fresh or dried.
To taste
- to add an ingredient, such as salt and pepper, to a recipe
in an amount which indicates the personal preference of the cook.
Toad in the Hole
- an English name for meat, sausage or lamb cutlets baked in
batter. Also, an egg, sautéed in a hole cut from a piece
of bread.
Toast
- to lightly brown th surface of a food using dry heat, such
as baking or broiling in a hot oven or in a dry skillet on top
of the stove.
Toddy
- a hot alcoholic drink made of spirits, usually rum, hot water,
sugar and lemon.
Tofu -
smooth cakes of curds made from the milk-like liquid of cooked
soybeans and water.
Tomatillo
- a fruit, which is also called Mexican green tomato and jamberry.
It belongs to the same nightshade family as the tomato. It resembles
a small green tomato in size, shape and appearance except for
the fact that it has a thin parchmentlike covering. Although
tomatillos can ripen to yellow, they are generally used while
still green and quite firm. Their flavor has hints of lemon,
apple and herbs. Choose firm fruit with dry, tight-fitting husks.
Store in a paper bag in the refrigerator for up to a month. Remove
husk and wash fruit before using. Cooking enhances the tomatillo's
flavor and softens its thick skin. They can be used raw in salads
and salsas for a more acidic taste. Canned tomatillos are available
in ethnic markets. Tomatillos are rich in vitamin A and contain
a good amount of vitamin C.
Tomato
- the fleshy fruit of the Lycopersicon esculentum, a vine native
to South America and a member of the nightshade family; used
like a vegetable, tomatoes are available in a range of sizes,
from tiny spheres (currant tomatoes) to large squat ones (beefsteak
tomatoes) and colors, from green (unripe) to golden yellow to
ruby red.
Tonka Bean
- the fruit of a South American tree with a single seed that
is dried and used to make bitters or as a substitute for vanilla.
Also used in potpourris and sachets.
Top -
to place one food item or mixture on top of another.
Torte
- a round cake, sometimes made with bread crumbs instead of flour.
Tortellini
- Italian for small twists and used to describe small, stuffed
pasta shaped like a ring.
Tortilla
- a round, thin, unleavened Mexican flatbread made from masa
or wheat flour and baked on a griddle, eaten plain or wrapped
around various fillings.
Toss -
to combine ingredients quickly and gently with a lifting motion
using two utensils.
Tournedo
- a small thick slice of beef fillet, considered of the choicest
quality; often served with a sauce.
Treacle
- the British word for molasses.
Trifle
- Originally from England, a dessert made in layers with sponge
cake or ladyfingers moistened with spirits, covered with jam
and custard, topped with whipped cream and garnished with candied
or fresh fruits, nuts and/or grated chocolate and refrigerated
for several hours before serving. A footed trifle dish shows
this colorful dessert at its best with straight sides and clear
glass.
Trim -
to remove undesirable portions of a food item (ex. external fat
from a cut of beef or stems from grapes) before further preparation
or service.
Triple Sec
- a clear, orange-flavored liqueur. Used to make the alcohol
drink, Margarita.
Truffle
- any of the subterranean edible fungi of the genus tuber. Prized
in French cooking for its aroma, and used in luxury dishes, particularly
pates of goose liver.
Truffle, Chocolate
- a sweet chocolate specialty from Flanders made with hot melted
bittersweet chocolate, mixed with beaten egg yolks, butter, rum
and cream. The mixture is cooled then rolled in cocoa powder.
Tuile
- French for "tile," a tuile is a thin, crisp cookie
that is placed over a rounded object (like a rolling pin) while
still hot from the oven. (a tuile mold can be purchased) Once
cooled and stiff, the cookie resembles a curved roof tile. The
classic tuile is made with crushed almonds but the cookie can
also be flavored with orange, lemon, vanilla or other nuts.
Truss, to
- to tie or secure with string or skewers the legs and wings
of poultry or game in order to make the bird easier to manage
during cooking.
Tureen
- a large, deep bowl with a lid, used to serve soup.
Turmeric
- a spice derived from the root of a tropical plant related to
ginger. It has a bitter, pungent flavor and an intense yellow-orange
color. In Biblical times, turmeric was often used to make perfume,
a comment on its rather exotic fragrance. Today it's used mainly
to add both flavor and color to food. Turmeric is very popular
in East Indian cooking and is almost always used in curry preparations.
It's also a primary ingredient in mustard and is what gives American-style
prepared mustard its bright yellow color.
Turnover
- Pastry-dough circles or squares that are covered with a sweet
or savory filling, then folded in half to create a pastry in
the shape of a triangle or semicircle. The edges are usually
pinched or crimped to prevent the filling from leaking. Turnovers
may be baked or deep-fried. They can range from bite-size to
about 6 inches across and can be served as appetizers, luncheon
entrées or desserts.
Tutti-Frutti
- An Italian term meaning "all fruits" that refers
to a preserve made with various diced fruits mixed with sugar
and brandy. It's since been used to describe the flavor of ice
cream or other desserts that contain a variety of minced, candied
fruits.
Tzimmes
- traditionally served on Rosh Hashana, this sweet Jewish dish
consists of various combinations of fruits, meat and vegetables.
Tzimmes may include brisket of beef, sweet potatoes, potatoes,
farfel, prunes and other dried fruit, carrots or apple flavored
with honey and often cinnamon. This casserole-style dish is cooked
at very low heat so the flavors have a chance to blend.
Information Source: Some definitions
compiled here are based on information found in THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
