Wednesday, 2 November 2011

COOKING TERMS – T

COOKING TERMS – T

Tabasco Sauce -  (1) A brand of sauce made from small, hot, red tabasco peppers, vinegar, and salt. Tabasco Sauce is used in a wide variety of dishes. (2) an american sauce consisting of chilli peppers marinated in spirit vinegar and salt.
Tabbouleh – a Lebanese salad of bulgur (cracked) wheat, mint, tomatoes, onions and parsley – sometimes with peppers and onions. It is traditionally wrapped in cos lettuce and eaten with the hands.
Taco - A Mexican “sandwich,” tacos are filled corn tortillas. Typical fillings may include meat, poultry, tomatoes, lettuce, cheese, onion, guacamole, refried beans and salsa.
Tahini – (1) A paste of ground sesame seeds and a flavor similar to peanut butter.  (2) a paste made from sesame seeds used in Hummus and also in Middle Eastern sweets. Can be light or dark if toasted.
Tamale - Tamales are filled softened corn husks. The filling may contain a wide variety of ingredients, which are wrapped in a masa dough then placed within a softened corn husk. The husks are then tied and steamed until the filling is cooked. Only the filling (not the husk) is eaten.
Tagine – a spicy vegetable or meat stew. The traditional method of cooking inNorth Africa– Tagine–has been used for centuries to slow cook with these spices. Very little water is needed to keep foods moist, and the unique design of the Tagine lid locks in the combination of flavors. The base in this model, made of cast iron, works with any heat source: gas, electric radiant or solid plates, ceramic, halogen, induction, and Aga-Rayburn-type stoves. The tall, inverted cone shape keeps the top far from the heat source and from absorbing the heat, and thus stays cool to the touch.
Tapenade – a condiment originally from Provence made with capers, stoned black pitted olives, and desalted anchovies pounded in a mortar with lemon juice and herbs. There are numerous variations but the name comes from tapeno which means caper! Used as accompaniment to grilled fish, meat or served with cruditées or on toast.
Tapioca - A starch from the root of the cassava plant, tapioca comes in several forms including granules, pellets (pearl tapioca), and flour. The pellets–also called pearl tapioca–are used mainly to make puddings. Instant tapioca and tapioca flour are often used to thicken dishes such as fruit fillings, glazes, soups, and stews.
Taro – refers to  the corms and tubers of several plants in the family Araceae Taro is native to southeast Asia.[2] It is a perennial, tropical plant primarily grown as a root vegetable for its edible starchy corm, and as a leaf vegetable and is considered a staple in African, Oceanic and Asian cultures.
Tarragon - An aromatic herb with dark green leaves and an anise-like flavor. Tarragon is used in a variety of dishes, including chicken, vegetables, fish, and sauces.
Tasso - A lean and highly-seasoned piece of cured pork or beef, tasso is hard to find outside of Louisiana. It’s used like ham or salt pork to flavor pastas, beans, and other dishes.
Tempering – The process of melting and cooling chocolate to specific temperatures in order to prepare it for dipping, coating, or molding.
Terrine - A deep covered baking dish, a terrine is often made of earthenware.
Texas Toast – Thickly sliced (1-inch) French/Italian bread spread with butter on both sides and browned under broiler or on the grill.
Thicken – To make a liquid more thick by reducing or adding a roux, starch, or eggs.
Thin – To dilute a mixture by adding more liquid.
Thyme - A grayish green herb, thyme has minty, light flavor.
Toffee - A chewy candy made with water, sugar or cream and butter, and sometimes nuts or chocolate. Toffee is cooked to 260° to 310° depending on the recipe.
Tofu - A cake made of bean curd, which is made from soybeans. High in protein, tofu is often used as a meat substitute in vegetarian dishes.
Torte - German word for various types of cakes, usually layer cakes. It is  decorated cake with several layers. The layers of a torte are often made with ground nuts or breadcrumbs, and very little flour.
Tortilla - An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour).
Truss - To hold a food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.
Toss – To mix ingredients lightly.
Tronçon – A slice of a large flat fish cut through the bone.
Tripe – The stomach tissue of ruminant (chewing animals) usually beef. There are two main types of tripe: “blanket” or ridged from the first stomach and “honeycomb” from the second stomach.
Truffle – An edible fungus which is found underground. It is round and can be black, white, dark brown or grey in color. The scarcity and decline in truffles has led this once widely used item becoming an expensive garnish. Probably the best and most expensive truffle is the black Périgord truffle. There are some 70 varieties of truffle. Truffles are also sold in jars and cans, truffle oil can also be bought and used to finish dishes with.
TulipeA thin, crisp cookie molded into a cup shape.
Turmeric – (1) A yellow spice with a warm and mellow flavor, turmeric is related to ginger. Turmeric is used in prepared mustard and curry powder, and it’s a popular ingredient in Middle Eastern cooking. (2) A spice made from the powdered stem of a plant, it is an yellow/orange coloured powder that imparts a bright yellow color to food and has a distinctive yet delicate flavour. Known as Haldi in Indian Cookery. It is used in American Mustard, in Picalilli and in many curries to give colour and flavour. Turkey - A farm bird raised for its delicate flesh. Originally an American game bird from the pheasant family that has been domesticated. The flesh of turkey cocks is drier and requires barding and basting.
Turnip Greens - A strong-flavored green, turnip greens have long been popular in the South. Turnip greens may be boiled, steamed, or stir-fried. In the South, they’re often cooked with salt pork or ham hocks and are almost always served with cornbread.
Tunneling - A condition of muffin products characterized by large, elongated holes; caused by overmixing.
Turning - Cutting a vegetable into barrel shapes
Turntable – A pedestal with a flat, rotating top, used for holding cakes while they are being decorated.
Turtle Bean - A small black bean, also known as “black bean.” The beans have long been popular in Mexico, the Caribbean, and the Southern U.S..
Two-Stage Method -  A cake mixing method, beginning with the blending of flour and high-ratio shortening, followed by the addition of liquids. Also called the high-ratio method.

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