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
1/2 fluid ounce.
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.
