Taratour
A thick mayonnaise of puréed pine nuts, garlic and lemon, used as a sauce or dip
Tare
Any thick sauce, usually soy-based and slightly sweetened
Tarhana soup
crushed wheat and yogurt soup
Taro root
A starchy, potato-like tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh. Taro is grown in tropical areas and is an important starchy food in West Africa, the Caribbean and Polynesian islands. A variety of taro grown in the southern United States since the early 1900s is called dasheen. Taro roots range in length from about 5 inches to a foot or more, and can be several inches wide. Though acrid-tasting in its raw state, the root has a somewhat nutlike flavor when cooked. It’s also extremely easy to digest. It should be noted, however, that some varieties are highly toxic unless thoroughly cooked. The taro root has large edible leaves (called callaloo in the Caribbean) which can be prepared and eaten like mustard or turnip greens. Taro root can be found in ethnic markets and some specialty produce stores. Choose roots that are firm and smooth and refrigerate up to 4 days. Much like the potato, the taro root may be prepared in a variety of ways including boiling, frying and baking. In Hawaii, it’s used to make the famous (or infamous) Poi.
Tarragon
Narrow, pointed, dark green leaves distinguish this perennial aromatic herb known for its distinctive anise-like flavor. Tarragon is widely used in classic French cooking for a variety of dishes including chicken, fish and vegetables, as well as many sauces, the best known being Béarnaise. It’s also an integral ingredient in various herbal combinations such as Fine Herbs. Tarragon is available fresh in the summer and early fall and year round in dried and powdered forms. Care should be taken when using tarragon since its assertiveness can easily dominate other flavors. Tarragon vinegar is a popular item in gourmet markets.
Tart
n. Very simply, a tart is a pastry crust with shallow sides, a filling and no top crust. The filling can be sweet (such as fruit or sweet custard) or savory (like meat, cheese or savory custard). Depending on the type of tart, the pastry shell can be baked and then filled, or filled and then baked. Tarts can be bite-sized (often served as Hors D’oeuvre), individual-sized (sometimes called tartlets) or full-sized. They can be used as appetizers, entrees or desserts. tart adj. Sharp, acidic or sour.
Tarta de Pinones
Pine nut cake, often with a custard filling.
Tarta de Santiago/de Almendra
A simple, moist cake of ground almonds, sugar and eggs (no flour), dusted with confectioner’s sugar.
Tartar sauce; tartare sauce
Based on Mayonnaise, tartar sauce is a mixture of minced capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and seasonings. It’s traditionally served with fried fish, but can also be used with vegetables.
Tartare
chopped raw meat with egg, onion, parsley and capers
Tartarian cherry; black Tartarian cherry
Large and heart-shaped, the Tartarian cherry has a dark purple, almost black, skin and flesh. Inside the thin skin the flesh is sweet, juicy and extremely flavorful. The Tartarian cherry is available from May to September.
Tartaric acid
A natural crystalline compound found in plants, especially those with tart characteristics such as Tamarind and unripe grapes. The principal acid in wine, tartaric acid is the component that promotes graceful aging and crispness of flavor. One of the by-products of tartaric acid is Cream of Tartar, which is used in baking and candy making.
Tarte au citron
A lemon tart.
Tarte Tatin
One of the wonders of French cuisine is the caramelized apple tart served upside down and familiarly called Tarte Tatin. Actually, its formal name is La tarte des Demoiselles Tatin, or the Tatin Spinsters’ Apple Tart. It was invented by the elder of two unmarried sisters who took over the running of their deceased father’s hotel in the rural town of Lamotte-Beuvron in the fertile and picturesque area known as the Loire Valley.
At the Hotel Tatin Caroline Tatin (1847-1911) greeted the customers and ran the business side of the establishment. Her older sister Stephanie Tatin (1838-1917) worked in the kitchen and her apple tart was noted for its caramel flavor and texture. According to legend, one day in 1898 when the hotel was especially busy during the hunting season, Stephanie absent-mindedly put the peeled apple quarters, butter and sugar in the pan without first lining it with pastry. Realizing her mistake, she then put the pastry on top of the simmering apples, popped it in the oven, inverted it and served the new concoction warm, possibly with a dollop of creme fraiche.
The delicious apple dessert soon became famous throughout France, and today the autumn season is welcomed with a special celebration devoted to the Tarte Tatin the first weekend in September at the town where it was invented.
There are numerous recipes on the internet, including the one, in both French and English, purported to be the original from the town of Lamotte-Beuvron. For Americans, however, the following is an easy way to approximate the genuine article in the home kitchen.
Tarte Tatin
A famous French upside-down apple Tart made by covering the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. While baking, the sugar and butter create a delicious caramel that becomes the topping when the tart is inverted onto a serving plate. Two French sisters who lived in the Loire Valley and earned their living making it created the tart. The French call this dessert tarte des demoiselles Tatin, the tart of two unmarried women named Tatin.
Tasso
Much to the disappointment of anyone who’s tasted it, this Cajun specialty is generally hard to find outside Louisiana. Tasso is a lean chunk of cured pork (usually shoulder) or beef that’s been richly seasoned with ingredients such as red pepper, garlic, File Powder and any of several other herbs or spices, depending on the manufacturer. It’s then smoked for about (again, depending on the cook) 2 days. The result is a firm, smoky and flavorfully tangy meat that is principally used for seasoning. Outside of Cajun country, tasso is available in some specialty gourmet shops and by mail order. It can be refrigerated, tightly wrapped, for up to a week. Though it’s sometimes referred to as tasso ham and is most often finely chopped and used (like ham, Prosciutto, Pancetta or Salt Pork) to flavor foods such as beans, eggs and pastas, the spicy-hot tasso most definitely isn’t ham.
Tastevin
A wine-tasting cup, usually worn on a chain or ribbon around the neck of a Sommelier.
Tat soi
This has an interesting spoon-like shape and a peppery flavor. Substitutes: mizuna.
Tataki
Grilled on the surface, then chopped or pounded
Tawny Port
Golden, blended port, produced in Portugal, that has been aged in casks for at least 6 years.
Tay
This pronunciation of the word tea may sound whimsical, as in ‘I’ll boil the kettle to wet the tay,’ but it’s actually the 18th-century pronunciation; similarly, the Irish sometimes pronounce ate, the past tense of eat, as ‘ett,’ also dating to the 18th century.
Tazuna sushi
A maki roll with diagonal strips of food across the top, often called a rainbow roll.
Te Caliente
Hot Tea
Te Helado
Iced Tea
Tea
Tea is native to China, where it grew wild until the Chinese determined that the leaves helped flavor the flat taste of the water they boiled to prevent getting sick. Tea plant cultivation in China began about 4,000 years ago but it wasn’t until the 8th century A.D. that outsiders (the Japanese) discovered it. Europeans were finally introduced to tea during the 17th century and the British (who were the true tea lovers) spread its use by implementing new growing areas such as India. In fact, the English so enjoy their tea that they developed a meal around it, High Tea. Tea also played an important role in the development of the United States — its taxation led to the Boston Tea Party, one of the issues that triggered the War of Independence. Americans further influenced tea use both by inventing tea bags and by starting the practice of drinking iced tea at the St. Louis Worlds Fair in 1904. The word tea can refer to the beverage, the leaves used to make the beverage and the magnolia-related evergreen shrub from which the leaves come. All tea plants belong to the same species but varying climates, soils, etc. combine in different ways to create a plethora of distinctive leaves. The processing of those leaves is responsible for the individual characteristics of each tea. Leaves are sorted by size — those that are young and tender are superior to older, coarser leaves. Black, green and oolong tea are the main types produced during processing, Black tea comes from leaves that have been fermented before being heated and dried. Such leaves produce a dark reddish-brown brew. Black teas are graded according to the size of the leaf; orange pekoe describes leaves that are smaller than the medium-size coarser Pekoe leaves. Although black tea flavors vary, most are more assertive than those of green or oolong teas. Among the better known black teas are Darjeeling, English Breakfast and Lapsang Souchong. Green tea, favored among Asians, is produced from leaves that are steamed and dried but not fermented. Such leaves produce a greenish-yellow tea and a flavor that’s slightly bitter and closer to the taste of the fresh leaf. Two of the more well known green teas are Tencha and Gunpowder. Scientific studies have shown that both black and green teas increase the body’s Antioxidant activity by up to about 45 percent. They are also said to have antibacterial powers against cavities and gum disease. Oolong tea is produced from leaves that are partially fermented, a process that creates teas with a flavor, color and aroma that falls between black tea and green tea. The best known oolong is Formosa Oolong, from Taiwan. In addition to these three main types of tea there are specialty teas. Such teas are flavored with various floral or spice additions such as jasmine or chrysanthemum blossoms, or orange or lemon peel. Instant tea, which dissolves quickly in cold or hot water, consists of brewed tea that is dehydrated and granulated. It often contains sugar or sugar substitutes and other flavorings such as cinnamon or lemon. Herb tea is not a true tea based on tea-shrub leaves, but rather an infusion of various herbs, flowers and spices. Both black teas (in leaf and tea bag form) and instant teas are readily available in most supermarkets. Other teas can be found in great variety in health-food stores, Asian markets and stores specializing in tea and coffee.
Tea egg
A Chinese specialty prepared by hard-cooking eggs, crushing (but not peeling) the shells, then simmering the eggs in strong tea for about an hour. The tea seeps through the cracked shell, thereby flavoring the egg and giving it a marbleized appearance. Tea eggs are usually served as an appetizer.
Tea infuser
A small, perforated, basket-like container with a hinged opening. Loose tea is placed inside the infuser, which is then closed and lowered into a teapot, whereupon boiling water is added. The tiny holes in the infuser allow the water to interact with the tea leaves. A tiny chain with a hook at one end is attached to the top of the infuser — the hook slips over the rim of the teapot so the infuser can easily be retrieved, thereby straining the tea leaves. There are also single-cup infusers, which are shaped like two perforated teaspoons that fasten together. Tea infusers are usually made of stainless or chromed steel, although there are also porcelain and silver models.
Tea melon
Also called sweet cucumber, the yellow-colored tea melon is a tiny (2-inch-long) fruit that’s shaped like a cucumber. It has a sweet, mild flavor and a delightfully crisp texture. This mini melon is most often preserved, usually in honey and spices but sometimes in soy sauce. Tea melon is not sold fresh in the United States but can be found in preserved form in Asian markets. Once preserved, it goes by many names including Chinese pickle, preserved sweet melon, sweet tea pickle and pickled cucumber. Tea melon is usually served as a condiment or pickle and is also used to flavor various Asian dishes.
Tea towel
A cloth for drying dishes; a dishtowel.
Teff
Native to northern Africa, teff is a miniscule (about 1/32 inch in diameter) Cereal Grain. It’s been a staple of Ethiopia for eons and is now being grown in the United States in Idaho. The mildly nutty-flavored teff is high in protein and carbohydrates and a good source of calcium and iron. It can be found in some health-food stores.
TEJ
Honey Wine
Tekka
Tuna, especially in a roll. See Maguro, Toro.
tekka – maki
tuna-filled maki-zushi
Tekka-don
pieces of raw tuna over rice.
Tekkappa – maki
selection of both tuna and cucumber rolls
Teleme cheese
Available mainly in northern California, Teleme cheese is similar in texture to domestic Brie. It contains about 50 percent milk fat and has a pronounced tangy flavor. When young, Teleme’s texture is soft and creamy. As it ages, it becomes runnier and stronger in flavor.
Tella
Beer
Temaki
Hand rolls, usually cone-shaped. May contain: Maguro, sake, sukimi, o-shinko, natto, negi-toro, and ume-shiso.
Temaki-Zushi
hand rolled cones of sushi rice and/or vegetables wrapped in seaweed.
Tempe
A fermented soybean cake, with a texture similar to that of soft tofu and a yeasty, nutty flavor. The high protein Tempe is popular in Asian cooking, as well as for Vegetarian diets. It’s commonly available at health-food stores.
Tempering
A technique by which chocolate is stabilized through a melting-and-cooling process, thereby making it more malleable and glossy. Commercially available chocolate is already tempered, but this condition changes when chocolate is melted. Tempering chocolate isn’t necessary for most recipes, but is often done when the chocolate will be used for candy making or decorations. Chocolate must be tempered because it contains Cocoa Butter, a fat that may form crystals after chocolate is melted and cooled. If these crystals aren’t stabilized through tempering, they can form dull gray streaks called Bloom. The classic tempering method is to melt chocolate until it reaches a temperature of 115 degrees F. Two-thirds of the melted chocolate is then spread on a marble slab and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80 degrees F. This thickened chocolate is then transferred back into the remaining one-third melted chocolate and reheated to about 89 degrees F for semisweet chocolate, about 85 degrees F for milk or white chocolate. The quick tempering method is to melt two-thirds of the chocolate to be tempered to a temperature of 115 degrees F then add the remaining one-third (finely chopped) chocolate to the melted mixture, stirring until the mixture has reached 89 degrees F and is smooth.
Temple orange
This loose-skinned orange is somewhat oval in shape and has a rough, thick, deep orange skin. Thought to be a cross between a Tangerine and an orange, the temple has a sweetly tart flesh and a goodly number of seeds. It’s in season from December to March.
Tempura
A Japanese specialty of batter-dipped, deep-fried pieces of fish,seafood or vegetables. Tempura, which is usually accompanied by soy sauce, can be served as an Hors D’oeuvre, first course or entree. As opposed to katsu, fried foods coated with bread crumbs.
Tencha tea
Considered one of the finest of the green teas, Tencha hails from Japan and is commonly used for tea ceremonies.
Tendon
A type of Donburi dish consisting of Tempura-fried shrimp and a Dashii-based broth served over boiled rice.
Tentsuyu
Japanese dipping sauce for Tempura, made of Dashi, Mirin and Soy Sauce. Tentsuyu is available in bottles or cans in Asian markets.
Tequila
A colorless or pale straw-colored liquor made by fermenting and distilling the sweet sap of the Agave plant. It originated in Tequila, Mexico, hence the name. Most tequila imported to the United States range from 80 to 86 Proof, although some versions are over 100 proof. Tequila is the base liquor in the popular Margarita cocktail.
Tequila Casa Noble Gold
A golden colored tequila produced by Casa Noble, made with 100% blue agave. 40 per cent alcohol per volume (80 proof).
Tequila Casa Noble Reposado
An aged premium tequila produced by Casa Noble, made with 100% blue agave. 40 per cent alcohol per volume (80 proof).
Tequila Gold
A gold colored tequila that has usually aged between 2 to 4 years in oak casks.
Tequila Rose
A strawberry flavored cream liqueur and tequila. It is a real sweet liquor with a hint of tang to it and tastes like melted strawberry ice cream.
Teriyaki
1 A Japanese dish consisting of food, such as beef or chicken, that has been marinated in a mixture of soy sauce, sake (or Sherry), sugar, ginger and seasonings before being grilled, broiled or fried. The sugar in the marinade gives the cooked food a slight glaze. 2. A homemade or commercially prepared sauce made with the above ingredients.
Teriyaki sauce
Teriyaki sauce is a Japanese mixture often used as a marinade. The sauce is made from soy sauce, sake (or sherry), sugar, ginger and seasonings. The sauce is typically used to marinate meats before they are grilled, broiled or fried.
Ternera
Veal
Ternera a la Extremena
Veal cooked in a sauce of onion, sweet peppers and chorizo.
Terrine
rectangular or round mould made out of porcelain, glass or enameled cast iron; often used to cook and shape pâtés.
Tex-Mex
A term given to food (as well as music, etc.) based on the combined cultures of Texas and Mexico. Tex-Mex food encompasses a wide variety of dishes such as Burritos, Nachos and Tacos.
Texmati rice
An Aromatic Rice that’s a cross between American long-grain rice and Basmati. It has more flavor and fragrance than its American parent and less than basmati. Texmati comes in both white and brown versions, with the brown having a nuttier nuance than the white.
Thai chile
Only about 1 to 1 1/2 inches long and 1/4 inch in diameter, this diminutive Chile packs a fiery punch that doesn’t dissipate with cooking. The thin-fleshed Thai Chile ranges in color from green to red when fully ripe. It’s a popular addition in many Southeast Asian dishes.
Thai coffee
Roasted sesame seed and corn kernels are added to Thai coffee for an unusual burnt flavor; served either ice cold and sweet with evaporated milk or hot with sweetened condensed milk.
Thai roasted chili paste
known as nam prik pao and available in Southeast Asian markets, is a paste made from crushed roasted chiles. Do not confuse it with Chinese chili paste, a combination of crushed red chiles and pureed fresh garlic.
Thai tea
Cinnamon, vanilla, star anise and food coloring give Thai black tea its flavor and terra-cotta coloring; served cold and very sweet or hot at the end of the meal.
Thimari
Thyme
Thimbleberry
Any of several thimble-shaped American raspberries, especially the black raspberry.
Thin
To dilute mixtures such as soups, sauces, batters, etc., by adding more liquid.
Thompson seedless grape
The best-selling grape in the United States, the Thompson seedless is medium-sized with a thin, pale green skin. It contains no seeds and has a sweet, rather bland flavor. Its peak season is from June to November.
Thousand Island dressing
A mayonnaise-based salad dressing made with Chili Sauce and finely chopped ingredients such as stuffed green olives, green peppers, pickles, onions and hard-cooked egg. Thousand Island dressing is also sometimes used as a sandwich spread.
Thread stage
A test for Sugar Syrup in which a drop of boiling syrup forms a soft 2-inch thread when immersed in cold water. On a Candy Thermometer, the thread stage is between 230 degrees and 234 degrees F.
Thuringer sausage
Any of several fresh and smoked sausages named for the former Gemian region of Thuringia. Thuringers include some cervelats and Blood Sausages. The spice Colander is integral to many of these sausages.
Thyme
There are several varieties of this mint-family member, a perennial herb native to southern Europe and the Mediterranean. Garden thyme, the most often used variety, is a bush with gray-green leaves giving off a pungent minty, light-lemon aroma. Subvarieties include the narrow-leafed French thyme and broad-leafed English thyme. The most well known sub-variety of wild thyme — a thick ground cover-is lemon thyme, an herb with a more pronounced lemon aroma than garden thyme. Whatever the variety, thyme is widely used in cooking to add flavor to vegetables, meat, poultry and fish dishes, soups and cream sauces. It’s a basic herb of French cuisine and integral to Bouquet Garni. Fresh thyme is available in some specialty produce shops and supermarkets during the summer months. Dried thyme-both leaf and powder form — is available year-round. As with all herbs, thyme should be stored in a cool, dark place for no more than 6 months.
Ti leaves
The leaves of a member of the Agave family, used in Polynesia to wrap foods to be cooked. The leaves are removed before the food is eaten. Dried ti leaves, which can be found in some ethnic markets, must be soaked to soften before using. A Hawaiian liquor called Okolehao is made from a mash of the ti plant.
Tia Maria
Based on Rum, this dark brown Jamaican liqueur has a strong coffee flavor. 26.5 per cent alcohol by volume.
Tian
A French word describing a shallow, Earthenware casserole, as well as the food that it contains. A tian can be any of various dishes, but originally referred to a Provencal dish of Gratineed mixed vegetables.
Tianjin preserved vegetable
Finely chopped salted vegetables usually come in an earthern pot. It is often used in soups, porridge and dry noodle dishes for added flavour. Needs to be rinsed to get rid of sand. The vegetables age naturally to a dark brown color. Test out a piece to determine its saltiness before use. It can be found in a Asian Market.
Tiburón
Shark
Tientsin preserved vegetable
Finely chopped salted vegetables usually come in an earthern pot. It is often used in soups, porridge and dry noodle dishes for added flavour. Needs to be rinsed to get rid of sand. The vegetables age naturally to a dark brown color. Test out a piece to determine its saltiness before use. It can be found in a Asian Market.
Tiger Lily buds
Also called golden needles and simply lily buds, the dried golden buds of the tiger lily are 2 to 3 inches long and have a delicate, musky-sweet flavor. They’re used both as vegetable and garnish in various Stir-Fried dishes. The delicate tiger lily buds are available in 4- to 8-ounce cellophane bags in Asian markets. They must be soaked in water prior to using.
Tilapia
An important food fish in Africa for eons, tilapia are Aquacultured around the world from Asia, to South America, to the United States and Canada. The low fat flesh of the tilapia is white (sometimes tinged with pink), sweet and fine-textured. It’s suitable for baking, broiling, grilling and steaming. The tilapia is also called St. Peter’s fish and, in Hawaii, Hawaiian sun fish.
Tilefish
A diet of crab and other Crustaceans gives the tilefish a marvelously delicate flavor. This Atlantic-based fish is multicolored and dotted with distinctive yellow spots. Its low fat flesh is very firm yet tender. The tilefish ranges from 2 to over 50 pounds. Atlantic tilefish is available fresh and frozen in whole (smaller ones), steak and fillet forms. It’s suitable for almost any method of cooking.
Tillamook cheese
A yellow Cheddar produced in and around the area of Tillamook, Oregon. It is made from raw milk and ranges from mild to sharp in flavor. Aged Tillamook cheese is highly prized but seldom seen anywhere but the West Coast.
Tilsit cheese
A cheese said to have originated in Tilsit, East Prussia (now part of Russia and Poland), when Dutch immigrants accidentally created it while attempting to make Gouda. Tilsit has a medium-firm texture with irregular eyes or cracks. Commercially produced Tilsit is made from pasteurized milk, ranges from 30 to 50 percent milk fat and has a pale yellow interior surrounded by a dark yellow rind. Its flavor is mild but becomes more pungent with age. A very strong version, called Farmhouse Tilsit, is made from raw milk and is aged for about 5 months, which creates a cheese approaching Limburger in aroma. Tilsit is used to flavor foods such as sauces and vegetable dishes.
Timbale
1. A mold, generally high-sided, drum-shaped and slightly tapered at the bottom and closed end, used to bake various dishes. 2. A dish-usually based on custard, Forcemeat or Risotto combined with meat, fish, vegetables, cheese, etc. — baked in such a mold. The dish is unmolded and often served as an entree (and sometimes as a first course) with a sauce such as Béchamel. 3. A pastry shell made by dipping a timbale iron first into a batter, then into deep, hot fat. When the crisp pastry is pushed off the iron and cooled, it can be filled with a sweet or savory mixture. Timbale irons come in various sizes and shapes such as hearts, stars and butterflies. They’re available in specialty cookware stores.
Timballo
in Italian timballo; in French timbale; term used for food preparations such as rice or pasta, cooked in round molds, turned over being served.
Tinolang tahong
A soup made with plump mussels steamed in ginger root, spinach and a bit of onion.
Tips
An acronym for to insure prompt service, tips are gratuities given to someone (such as a server, bellhop, etc.) for performing a service.
Tipsy Cake
a sherry-soaked pound or sponge cake with custard and cream
Tipsy parson; tipsy pudding
Similar to this old fashioned English dessert consists of several layers of Sponge Cake soaked with wine or Bandy, sprinkled with almonds and layered with whipped cream or custard. It was thought that too much of this would make one tipsy.
Tiramisu
The translation for tiramisu is carry me up, and many who taste this ethereal dessert assume the unspoken continuation must surely be to heaven. Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with Mascarpone (an ultrarich Italian cream cheese) and grated chocolate. The dessert is refrigerated for several hours before serving to allow the flavors to intermingle. Although tiramisu is sometimes referred to as an Italian Trifle, its texture is much lighter than that dessert.
Tiramisù
cold Italian dessert, literally translated as cheer me up; made with layers of ladyfingers dipped in coffee and a cream made of mascarpone, egg yolks and sugar; covered with powdered chocolate; some recipes include marsala.
Tiropita
fila stuffed with Greek cheese
Tisane
Commonly called herb tea, a tisane is a tea-like drink made by steeping any of various herbs, flowers, spices, etc. in boiling water. Such brews have long been used for their calming and rejuvenating qualities. Some of the herbs more commonly used for tisane blends are balm, chamomile, hyssop, mint and tansy. Tisanes can be found in health-food stores, often under the label herb tea.
toad in a hole
Toad in a hole is a sausage baked in a batter.
Toad-in-the-hole
This comically named British dish consists of a Yorkshire Pudding batter to which small cooked link sausages are added. The dish is baked until the batter puffs up around the sausages (making them the toads in the hole) and becomes golden brown. It’s most often served for lunch or dinner.
Tobiko
Flying fish roe.
Tocino
Bacon (sometimes salted pork)
Toddy
An alcoholic drink-usually hot-made with whiskey, rum or brandy, very hot water, sugar, spices and lemon. This drink seems to have evolved from tari, the Hindu word used for the sap or juice of a palm tree. In Asia, this sap was often fermented to create an alcoholic beverage. British sailors picked up on the idea, which eventually evolved into the toddy.
Toffee; toffy
A hard but chewy candy made by cooking sugar, water (or cream) and usually butter. Depending on the recipe, a toffee mixture may be cooked to anywhere from 260 degrees to 310 degrees F on a Candy Thermometer. Other ingredients such as nuts or chocolate are sometimes added.
Tofu
Also known as soybean curd and bean curd, custard-like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a fashion similar to cheese making. The firmness of the resulting tofu cake depends on how much Whey has been pressed out. Tofu is popular throughout the Orient, particularly in Japan. It has a bland, slightly nutty flavor that gives it a chameleon-like capability to take on the flavor of the food with which it’s cooked. Tofu’s texture is smooth and creamy yet its firm enough to slice. It’s available in health-food stores, Asian markets and many supermarkets. The cakes are sold in a variety of forms including packaged in water, vacuum-packed and in bulk (usually in large crocks or jars of water). Tofu, which is sometimes fortified with calcium, is very perishable and should be refrigerated for no more than a week. If it’s packaged in water, drain it and cover with fresh water. All tofu should be stored covered with water, which should be changed daily. Tofu can be frozen up to 3 months. Freezing will change its texture, making it slightly chewier. The versatile tofu can be sliced, diced or mashed and used in a variety of dishes including soups, stir-fries, casseroles, salads, sandwiches, salad dressings and sauces. Its easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free-all of which makes it one of today’s most healthful foods.
Togarashi
Small, hot, red Japanese Chile available fresh and in various dried forms-rounds, flakes and powder. Togarashi is also known as ichimi.
Tokay grape; Tokay wine
1. A large, oval California table grape (also called Flame Tokay) with a thick red skin and bland-tasting flesh with seeds. Tokays are available from August through December. They’re also sometimes used to make wine of the same name. 2. Tokay is also a sweet white wine from Hungary’s Tokay region, which is made primarily from the Furmint grape. Botrytis Cinerea — infected grapes from the better vintages produce marvelous Dessert Wines that rival the best from France and Germany.
Toll House cookie
This — the original chocolate-chip cookie was created in the 1930s by Ruth Wakefield, who ran the Toll House Restaurant outside of Whitman, Massachusetts. Mrs. Wakefield, in a moment of brilliant inspiration, cut up bars of chocolate to add to a basic butter-cookie dough. History was made. Today, the chocolate chip cookie is the most popular in the United States.
Tom and Jerry
Favored by skiers and cold-weather captives, the Tom and Jerry is a hot drink made with beaten eggs, hot milk or water, liquor (such as brandy, bourbon or rum), sugar and spices. It’s served in a large mug and usually sprinkled with grated nutmeg. The drink takes its name from the principal characters in the early 19th-century novel, Life in London.
tom yam gai
chicken hot and sour soup
tom yam kung
shrimp hot and sour soup
Tomalley
Considered a delicacy, tomalley is the green-colored liver of a Lobster. It may be eaten alone but is often also added to sauces.
Tomate
Tomato
Tomatillo
This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato. in fact, it resembles a small green tomato in size, shape and appearance except for the fact that it has a thin parchment-like covering. The papery husk is a clue to the fact that the tomatillo is also related to the Cape Gooseberry. 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. Tomatillos are available sporadically year round in specialty produce stores, Latin American markets and some supermarkets. 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 tomatillos flavor and softens its thick skin. Tomatillos are popular in Mexican and Southwest cooking for use in a variety of dishes including Guacamole and many sauces. 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. The tomatillo is also called jamberry.
Tomatillos
Tomatillos are also called tomates verdes. They are small green fruits resembling the tomato but related to the Cape gooseberry. Fresh tomatillos are usually encased in papery brown husks, which are easy to peel away. The flesh has a tart, lemony flavor and is often used in Mexican sauces and stews. Choose firm tomatillos with tight-fitting husks. Refrigerate in a paper bag for up to 10 days. Canned tomatillos are found in well-stocked grocery stores.
Tomato
Like the potato and eggplant, the tomato is a member of the nightshade family. It’s the fruit of a vine native to South America. By the time European explorers arrived in the New World, the tomato had made its way up into Central America and Mexico. The Spanish carried plants back home from Mexico, but it took some time for tomatoes to be accepted in Spain because it was thought that — like various other members of the nightshade family they were poisonous. Some tomato advocates, however, claimed the fruit had aphrodisiac powers and, in fact, the French called them pommes d’amour, love apples. It wasn’t until the 1900s that the tomato gained some measure of popularity in the United States. Today this fruit is one of Americas favorite vegetables, a classification the government gave the tomato for trade purposes in 1893. Dozens of tomato varieties are available today — ranging widely in size, shape and color. Among the most commonly marketed is the beefsteak tomato, which is delicious both raw and cooked. Its large, bright red and slightly elliptical in shape. Globe tomatoes are medium-sized, firm and juicy. Like the beefsteak, they’re good both raw and cooked. Another variety is the plum tomato (also called Italian plum), a flavorful egg-shaped tomato that comes in red and yellow versions. The medium-sized green tomato has a piquant flavor, which makes it excellent for frying, broiling and adding to relishes. The small cherry tomato is about 1 inch in diameter and can be red or yellow-gold in color. It’s very popular-both for eating and as a garnish-because of its bright color and excellent flavor. The yellow cherry tomato is slightly less acidic than the red and therefore somewhat blander in flavor. Though its long been popular raw in salads, the cherry tomato is gaining favor as a cooked side dish, quickly sautéed with herbs. The yellow pear tomato is slightly smaller than the cherry tomato and resembles a tiny pear. It’s used in the same manner as the cherry tomato. Currant tomatoes are the tiniest of the species, measuring only about 0.7 inches in diameter and weighing about 1/8 ounce. They come in both red and yellow varieties and have a sweet, crisp flesh. Finding a niche in some produce markets are several unique looking and flavorful Heirloom tomato varieties. Among the more interesting are the purple tomatoes (such as Pruden’s Purple, Brandywine and Cherokee Purple), the skins of which can range in color from a dusky pink with purple shoulders to a vivid dark pink. Depending on the variety, the flesh color can vary from crimson to a brownish purple-pink. Striped tomatoes (such as striped German) have an orangey skin with faint red striations. This fruit’s bicolor flesh is a brilliant yellow with a red center. Fresh tomatoes are available year-round, with the peak season from June through September. The most succulent, flavorful tomatoes are those that are vine-ripened, usually only available in specialty produce markets. Unfortunately, such tomatoes are very perishable, which is why supermarkets almost always carry tomatoes that have been picked green and ripened with ethylene gas or in special warming rooms. Such tomatoes will never have the texture, aroma and taste of the vine-ripened fruit. Choose firm, well-shaped tomatoes that are noticeably fragrant and richly colored (for their variety). They should be free from blemishes, heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated-cold temperatures make the flesh pulpy and kills the flavor. Unripe fruit can be ripened by placing it in a pierced paper bag with an apple for several days at room temperature (65 degrees to 75 degrees F). Do not refrigerate or set in the sun. Tomato skins can be removed by Blanching. Sun-dried tomatoes are, as the name indicates, dried in the sun (or by other, artificial methods). The result is a chewy, intensely flavored, sweet, dark red tomato. Sun-dried tomatoes are usually either packed in oil or dry-packed in cellophane. The dry-pack type benefits from soaking in oil or other liquid before use. Sun-dried tomatoes add their rich flavor to sauces, soups, sandwiches, salads and myriad other dishes. Canned tomatoes are available in various forms including peeled, whole, crushed, and those with herbs such as oregano and/or basil added. Tomato paste, which is available in cans and tubes, consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate. Canned tomato puree consists of tomatoes that have been cooked briefly and strained, resulting in a thick liquid. Tomato sauce is a slightly thinner tomato puree, often with seasonings and other flavorings added so that it is ready to use in various dishes or as a base for other sauces. Tomatoes are rich in vitamin C and contain appreciable amounts of vitamins A and B, potassium, iron and phosphorus. A medium tomato has about as much fiber as a slice of whole-wheat bread and only about 35 calories.
Tomato juice
extracted from fresh tomatoes, is sold canned or in bottles, unsalted or salted, and sometimes flavored with herbs and seasonings.
Tomato paste
is a commercial concentrate of puréed tomatoes commonly sold in small cans and used to add flavor and body to sauces. For superior flavor, look for tubes of imported double-strength tomato concentrate in Italian delicatessens and well-stocked food stores.
Tomato purée
made of cooked tomatoes, is available canned in most food stores and is used to add flavor and body to sauces. To make fresh tomato purée, peel and seed tomatoes, then purée in a blender or in a food processor fitted with the metal blade.
Tomato sauce
A homogeneous dark red sauce containing Tomatoes, sugar, salt, acid, spices, – much the same thing as US ketchup. In the US, a more heterogeneous concoction, served in and on more foods such as pasta.
Tomatoes
categorized botanically as fruits, are eaten as a vegetable, enjoyed for their combination of sweetness and acidity. They are at their best during summer, although fresh varieties are available all year. Colors vary from red to yellow to green and purple and shapes from the bulky beefsteak and the large common tomato to the small cherry tomato. At other times of year, plum, or Roma, tomatoes, may have the best flavor and texture. Tomatoes are sold fresh or in cans. Sweet, chewy dried tomatoes come plain or packed in oil.
Tombo
The Hawaiian name for albacore Tuna.
Tongue
Tongues of beef, veal, lamb and pork are nutritious and appetizing Variety Meats. They can be found fresh, pickled, smoked and Corned and can be prepared in a variety of ways to be served hot or cold. All tongue is tough and requires long, slow cooking to make it tender. Beef tongues weigh from 2 to 5 pounds, veal tongues from 1/2 to 2 pounds, pork tongues about 1 pound and lamb tongues around 1/4 pound. Fresh tongue should be refrigerated for no more than a day before cooking. It must be scrubbed thoroughly before using.
Tongue sausage
Available in large or small links, tongue sausage is made from Tongue and various other meats. It often contains Pistachio Nuts.
Tonic water
Also called quinine water, tonic is water charged with carbon dioxide and flavored with fruit c-m, sugar and usually a tiny amount of Quinine (a bitter alkaloid). It’s especially popular as a mixer, such as with gin to create the gin and tonic Cocktail.
Tonkatsu
A pork cutlet which is breaded, then fried. It is usually served with a sauce used specifically for tonkatsu and served on a bed of rice. It is very popular for lunch – it is quick and tasty.
Tonnato
From the Italian tonno (tuna), the word tonnato refers in cooking to dishes that are somehow prepared with or accompanied by tuna. The most well known preparation is vitello tonnato, which consists of cold, sliced, roasted veal accompanied with a sauce of pureed tuna, anchovy filets, capers, lemon juice and olive oil.
Tori
Chicken
Torigai
Cockle clam.
Tornedos
beef filet (center cut)
Toro
Fatty tuna, distinguishable as Otoro-fattest, and Chutoro-fatty. See also Maguro, Tekka.
Toronja
Grapefruit
Torrone
in French nougat; Italian type of hard or semi-hard candy; made with almonds or nuts, honey and sugar; some may be chocolate covered; every Italian region has its own recipe.
Torta
1. The Italian word for tart, pie or cake. 2. The Spanish word for cake, loaf or sandwich.
Torte
A rich cake, often made with little or no flour but instead with ground nuts or bread crumbs, eggs, sugar and flavorings. Tortes are often multi-layered and filled with Buttercream, jams, etc.
Tortelli
Italian term for a filled pasta; looks like a mini ravioli can be boiled or fried; mostly served in broth.
Tortellini
specialty of Bologna in Emilia-Romagna, this pasta can be found in different sizes and usually filled with beef and pork. Generally it is served in a broth, sprinkled with grated parmigiano. Also good with tomato sauce.
Tortilla
1. Mexico’s everyday bread, the Unleavened tortilla is round and flat — it resembles a very thin pancake. The hand shaped tortilla can be made from corn flour (Masa) or wheat flour, but is always baked on a griddle (comal). It can be eaten plain or wrapped around various fillings. Tortillas are the base for Burritos, Tacos and a multitude of other dishes. Both corn and flour tortillas are sold prepackaged in the refrigerator section of most supermarkets. 2. In Spain, the word tortilla refers to a thin Omelet.
Tortilla masa
is dried corn dough made from dried corn kernels that have been soaked in lime. This dough is used to make corn tortillas.
Tortillas
are a thin, flat, round, unleavened Mexican bread used as edible wrappers for meat, poultry, seafood, cheese, and other foods. Made from finely ground cornmeal, corn tortillas are thicker and coarser than flour tortillas, which are made from wheat flour. Commercially manufactured tortillas are widely available in food stores and ethnic markets.
Tortoni
Hailing from Italy, this rich frozen dessert consists of sweetened whipped cream (sometimes ice cream) flavored with spirits such as Sherry or Rum and combined or topped with chopped almonds or Macaroon crumbs. This dessert is often called biscuit tortoni, especially when served in small paper cups.
Toss, to
To turn pieces of food over multiple times, thereby mixing the ingredients together. The term is most often applied to salad, where various ingredients and the salad dressing are tossed together, mixing the ingredients and coating them with the dressing.
Tostada
A crisp-fried tortilla (corn or flour) topped with various ingredients such as Refried Beans, shredded chicken or beef, shredded lettuce, diced tomatoes, grated cheese, sour cream or Guacamole. Tostadas can be large or small and served as an appetizer or entree.
Toulouse sausage
A small French sausage made of coarsely diced pork flavored with wine, garlic and seasonings. Toulouse sausage is usually braised or fried and makes a good addition to many dishes such as cassoulet.
Tourage
A French term for the technique of making Puff Pastry whereby the dough is repeatedly folded into thirds, rolled out and folded into thirds again. This process creates hundreds of flaky pastry layers.
Tournedo
A beef steak cut from the Tenderloin, measuring 3/4 to 1 inch thick and 2 to 2 1/2 inches in diameter. Since tournedos are very lean, they’re sometimes wrapped in pork fat or bacon prior to grilling or broiling. Classically, they’re served on fried bread rounds and topped with a sauce, such as mushroom sauce.
Tournedos
also known as filet mignon; round slice of beef, cut from the centre of the fillet soupçon – very small quantity of an ingredient.
Trans fatty acids
A type of fat created when oils are hydrogenated, which chemically transforms them from their normal liquid state (at room temperature) into solids. During the hydrogenation procedure extra hydrogen atoms are pumped into unsaturated fat, thereby creating trans fatty acids. This process converts the mixture into a saturated fat, which obliterates its polyunsaturate benefits. Trans fatty acids can be found in a wide array of processed foods including cookies and Margarines. Any food with hydrogenated oils or partially hydrogenated oils’ on the label contains trans fatty acids. Some researchers believe such foods may actually be more damaging than regular saturated fats to those watching their cholesterol, saying trans fatty acids decrease the good (HDL) cholesterol and increase the bad LDLS. Other scientists argue that the evidence is inconclusive and that trans fatty acids are no worse than butter. In either case, it would seem that moderation is the watchword when consuming foods containing trans fatty acids.
Transparent noodles
Made from the starch of mung beans. They are translucent in color, light and slippery in texture, and bland in flavor.
Trash fish
A term for fish that fishermen generally throw away because there’s little or no commercial value. Trash fish that aren’t discarded are generally used for the manufacture of chicken feed. Occasionally, trash fish make the transition from being detritus to being in demand, as in the case of lobster (long ago) and, more recently (primarily thanks to Julia Child), Monkfish.
Trassi, Blanchan
Shrimp paste. Extreme strong smell which disappears during cooking. Essential ingredient in most Indonesian dishes. Available in blocks, which need to be sliced thinly and then toasted after which they can be ground up and used as instructed.
Treacle
A term used mainly in Great Britain for the syrupy by-product created during sugar refining. There are two types: dark treacle-which is very much like Molasses and which has a somewhat bitter taste, and light treacle, which contains fewer impurities than the dark variety, has a lighter flavor and is also called Golden Syrup.
Tree ear mushrooms
Small, dried, black fungi (about 1/2-inch across) valued for their chewy and crunchy texture and ability to absorb other flavors. They grow out of tree trunks, giving the visual impression of floppy ears, thus their name.
Trenette
Italian term dried pasta which is a narrower, thicker version of Tagliatelle. It is mostly used in Liguria (Genoa); served with potatoes and pesto.
Trifle
Originally from England, this dessert consists of Sponge Cake or Ladyfingers doused with spirits (usually Sherry), Covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruit, nuts or grated chocolate. Trifle is refrigerated for several hours before serving.
Tripe
The tripe found in most markets today is the lining of beef stomach, though that from pork and sheep also fall under the definition. There are two beef stomach chambers and three kinds of tripe, all of which are tough and require long cooking. The best tripe, from the second stomach chamber, is called honeycomb tripe because the inner side has a pattern similar to a honeycomb. It’s the most tender and subtly flavored. Pocket tripe is cut from the end of the second stomach chamber. It’s shaped like a pocket with the inside also being honeycombed. The least desirable plain or smooth tripe (with a smooth texture on both sides) comes from the first stomach. Tripe is available fresh (which is actually partially cooked by the packer) in most supermarkets. Choose tripe with a pale off-white color and store for up to a day in the refrigerator. Tripe is also available pickled and canned. The most famous French dish using this variety meat is the Norman dish called tripes a la mode de Caen — tripe braised with carrots, onions and cider. In Spanish-speaking countries, menudo (tripe soup) is a well-known favorite.
Tripe a la mode de Caen
One either loves or hates this dish. It is made by layering onions and carrots on the bottom of a casserole, then adding a halved steer’s foot with its meat, on top of which is laid beef tripe, garlic, leeks, and herbs. The whole is covered with apple cider and — since Caen is a city in Normandy — finished with a shot of Calvados. The casserole is then sealed under a paste of flour and water and baked for 10 to 12 hours. Finally, it is served cold in its terrine.
Triple Sec
A strong, clear orange-flavored liqueur very similar to Curacao. Triple See is used to make the mixed drink, Magarita.
Tripolini
Small bow tic-shaped Pasta with rounded edges.
Triticale
This extremely nutritious hybrid of wheat (Triticum) and rye (Secale) contains more protein and less gluten than wheat and has a nutty-sweet flavor. It comes in several forms including whole berry, flakes and flour and can be found in health-food stores. Triticale flour is also available in some supermarkets. Whole Triticale can be cooked and used in a variety of dishes including cereals, casseroles, Pilaf — style dishes, etc. Because triticale flour is low in gluten, bread made from it alone is quite heavy. For that reason, it’s usually combined half-and-half with wheat flour.
Trivet
A short-legged (or otherwise raised) stand used to support hot dishes and protect the surface of a table.
Trockenbeerenauslese
Germany’s highest classification for very sweet wines made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines. Trockenbeerenauslese wines are very rare and therefore even more expensive than Beerenauslese wines.
Trofie
Italian term for a fresh homemade pasta; made with flour and bran; shaped by flattening a little ball of pasta and rolling it around a thin stick; served with pesto.
Trompette de la mort mushroom
French for trumpet of death, this wild mushroom is, in fact, trumpet-shaped. Its cap is thin and gently ruffled, its color ranges from dark gray to black. The flavor of this mushroom is rich, deep and somewhat nutty. The trompette de la mort (also called black chanterelle, horn of plenty and trumpet of death) can be found fresh from about August to November. The dried form is often available in specialty produce markets and some supermarkets.
Tropico Liqueur
Tropico is a balance of premium Bacardi Gold Rum and exotic fruit juices, including mango, passion fruit, guarana, and carambola. It is similar to Alize…but, while Alize is cognac-based, Tropico is rum-based with a combination of seven different fruits.
Trout
A large group of fishes belonging to the same family as Salmon and Whitefish. Though most trout are freshwater fish, some live in marine waters. When the first European settlers arrived in North America, trout were very abundant. By the late 1860s, however, a number of factors including over fishing and pollution caused the trout population to diminish drastically. By the end of the 19th century trout hatcheries-along with other prevention and regenerative measures taken to forestall the extinction of this delicious fish-were in existence. Today trout are plentiful and vary widely in appearance and size. In general, their flesh is firm-textured with medium to high fat content. Probably the best known of the freshwater species is the rainbow trout, which, though native to California, has been transplanted to many different countries and is now one of the most popular varieties in the world. Rainbow trout can grow to up to 50 pounds, but most commercially raised fish average around 8 ounces. Brook or speckled trout are small (6 to 8 inches long) but considered by many as the best eating. Other popular species include steelhead or salmon trout (a large –up to 35 pound — subspecies of the rainbow trout), cutthroat trout and brown trout. Saltwater trout or sea trout species, which are generally available only on the East Coast, include gray trout, silver trout, spotted trout and white trout Trout are available whole-fresh and frozen-and in fillets. They’re most often fried but can also be poached, baked, steamed, grilled and broiled. Whole trout is often stuffed before being cooked. In addition to fresh and frozen, trout can also be found canned, smoked and kippered.
Truffle
it’s hard to believe that one of the rarest and most expensive foods in the world is located by pigs and dogs. This exceptional fungus grows 3 to 12 inches underground near the roots of trees (usually oak but also chestnut, hazel and beech), never beyond the range of the branches. The difficult-to-find truffle is routed out by animals that have been specially trained for several years. Pigs have keener noses, but dogs are less inclined to gobble up the prize. Once the truffle is found, the farmer (trufficulteur) scrapes back the earth, being careful not to touch the truffle with his hands (which will cause the fungus to rot). If the truffle isn’t ripe, it’s carefully reburied for future harvesting. This methodically slow and labor intensive harvesting method is what makes truffles so extremely expensive. Truffles have been prized by gourmets for centuries and were credited by the ancient Greeks and Romans with both therapeutic and aphrodisiac powers. A truffle has a rather unappealing appearance-round and irregularly shaped with a thick, rough, wrinkled skin that varies in color from almost black to off-white. Of the almost 70 known varieties, the most desirable is the black truffle, also known as black diamond, of France’s Perigord and Quercy regions and the Umbria region of Italy. It’s extremely pungent flesh is black (really very dark brown) with white striations. The next most popular is the white truffle (actually off-white or beige) of Italy’s Piedmont region, with its earthy, garlicky aroma and flavor. Fresh imported truffles are available from late fall to midwinter in specialty markets. Choose firm, well-shaped truffles with no sign of blemishes. Truffles should be used as soon as possible after purchase but can be stored up to 3 days in the refrigerator. To take full advantage of their perfumy fragrance, bury them in a container of rice or whole eggs and cover tightly before refrigerating. The truffle fragrance will permeate the ingredients they’re stored with, giving the cook a double-flavor bonus. Brush any surface dust off the truffle and peel the dark species (saving the peelings for soups). White scuffles need not be peeled. Canned truffles, truffle paste in a tube and, to a limited extent, frozen truffles are also found in specialty stores. Dark truffles are generally used to flavor cooked foods such as omelets, Polentas, Risottos and sauces, like the famous Pergueux. The more mildly flavored white truffles are usually served raw by grating them over foods such as pasta or cheese dishes. ‘They’re also added at the last minute to cooked dishes. A special implement called a Truffle Slicer can be used to shave off paper thin slivers and slices of truffle. Dishes flavored or garnished with truffles are often referred to as A LA Perigourdine.
Truffle slicer
A small kitchen device consisting of an adjustable blade mounted on a stainless-steel frame, The slicer’s blade is held at a 45-degree angle and the Truffle is pressed down and across it, allowing the blade to shave off small slivers and slices.
Truffle, chocolate
A rich confection made with a melange of melted chocolate, butter or cream, sugar and various flavorings such as liquors, liqueurs, spices, vanilla, coffee and nuts. After the mixture is cooled, it’s rotted into balls and coated with various coverings such as unsweetened cocoa powder (the classic coating), chocolate sprinkles, shaved chocolate or sugar. Some truffles are dipped in melted white or dark chocolate, which, after cooling, becomes a hard coating. These confections were so named because the original, cocoa-coated and rather misshapen truffle resembled the famous and rare fungus of the same name.
Truffles
are a highly aromatic, yet subtly flavored variety of wild fungus that adds distinction to a wide range of savory dishes. The Périgord region of France is the source of what are considered the finest black truffles. Fresh truffles are available in late autumn and winter; they are also sold in jars and cans, whole or in pieces. Select firm, plump fresh mushrooms that are not slimy or bruised. Store unwashed and lightly wrapped in paper towels or in a paper bag, never in plastic, in the refrigerator. Peel black truffles before using.
Truss
To secure poultry or other food (usually meat) with string, pins or skewers so the food maintains a compact shape during cooking.
Trussing needle
Long stainless-steel needles threaded with twine and used to Truss food. They vary in size, usually somewhere from 4 to 10 inches in length.
Tsatziki
cucumber yogurt dip
Tsubugai
Japanese ‘tsubugai’ shellfish
Tsukemono
The general name for Japanese style pickled vegetables, which are served with practically every Japanese meal, breakfast included. There are numerous pickling techniques and a wide variety of vegetables that are pickled.
Tuaca
An Italian sweet liqueur, flavored with citrus.
Tube pan
A round pan with deep sides and a hollow center tube used for baking cake, especially Angel Food or Sponge Cake. The tube promotes even baking for the center of the cake.
Tube steak
Another name for a Hot Dog.
Tubetti
Italian for little tubes, referring in cooking to tiny, hollow Pasta tubes.
Tuile
French for tile, a tulle is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed.) 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.
Tulipe
The French word for tulip, in cooking referring to a thin cookie that is gathered into a ruffled-flower shape while still warm. The ruffled cookie is usually placed into a cup mold (such as a muffin tin) until cool. It can also be draped over an inverted water glass. The crisp cookie cup is used as an edible container for berries, Mousse or ice cream.
Tuna
Found in temperate marine waters throughout the world, tuna is a member of the Mackerel family. It’s probably the most popular fish used for canning today. There are numerous varieties of tuna, the best known being albacore, bluefin, yellowfin and bonito. All tunas have a distinctively rich-flavored flesh that is moderate to high in fat, firmly textured, flaky and tender. The high-fat albacore weighs in the 10- to 60-pound range, has the lightest flesh (white with a hint of pink) and is the only tuna that can be called white. It’s mild flavor and prized white flesh make it the most expensive canned tuna. Yellowfin tunas (also called ahi) are usually larger than albacores, reaching up to 300 pounds. Their flesh is pale pink (it must be called light), with a flavor slightly stronger than that of the albacore. Among the largest tunas are the bluefin, which can weigh over 1,000 pounds. Young bluefins have a lighter flesh and are less strongly flavored, but as they grow into adulthood, their flesh turns dark red and their flavor becomes more pronounced. The small bonitos rarely exceed 25 pounds. They range from moderate- to high fat and are the most strongly flavored of the tunas. Many Japanese dishes use dried bonito, called Katsoubushi. Skipjack (also known as Arctic bonito, oceanic bonito, watermelon and, in Hawaii, aku) get their name because they seem to skip out of the water. They can weigh up to 40 pounds, but are more typically ranged from 6 to 8 pounds. Skipjack flesh is similar to that of yellowfin tuna. Depending on the variety, fresh tuna is available seasonally-generally starting in late spring and continuing into early fall. Frozen tuna is available year-round and is sold in both steaks and fillets. It may be cooked by almost any method including baking, broiling, grilling and frying. Canned tuna is precooked and is sold as albacore (or white meat) and light meat. It comes in three grades, the best being solid or fancy (large pieces), followed by chunk (smaller pieces) and flaked or grated (bits and pieces). Canned tuna is packed in either water or oil-the latter containing far more calories.
Turban squash
This family of winter squashes all have hard bumpy shells and turban-like formations at the blossom end. Buttercup Squash is one of the more popular varieties. Turban squashes come in a variety of sizes ranging from 2 to 15 inches in diameter at the base. Because they’re quite colorful, with varying bright hues of orange, green and yellow, turban squashes are often used for decoration rather than eating. They can be baked, steamed or simmered.
Turbot
. Found in European waters from Iceland to the Mediterranean, this highly prized Flatfish has firm, lean, white flesh with a deliciously mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover sole. Turbot can reach 30 pounds but are generally marketed at weights closer to 3 to 6 pounds. They’re usually imported frozen to the United States. They may be poached, steamed, baked, broiled or fried. 2. The market name used for several types of Flounder found in the Pacific.
Turducken
A Turducken is a Chicken stuffed into a Duck into a Turkey.
Tureen
Any of various deep, lidded dishes used for the table service of soups, stews and the like.
Turkey
For most families, Thanksgiving dinner would be unthinkable without this large native-American bird on the table. Long before the arrival of European settlers, wild turkeys populated the United States, Mexico and Central America and the Aztecs were busily domesticating them. The conquistadores took some of these domesticated birds back to Spain, and before long Europeans were breeding them into a much plumper version. Interestingly enough, European settlers brought some of these domesticated birds back to the New World in the 1600s and eventually began crossing them with America’s wild turkeys. Most U.S. turkeys raised today are from the White Holland variety, which has been bred to produce a maximum of white meat (a U.S. favorite). In fact, the breasts of today’s turkeys are so massive that they must rely on artificial insemination because they can’t get close enough to mate. Although male (tom) turkeys can reach 70 pounds, those over 20 pounds are becoming less and less available. The female (hen) turkey usually weighs from 8 to 16 pounds. Gaining in popularity is a smaller version of both sexes (sometimes called a fryer-roaster), which weighs in at between 5 and 8 pounds. The trend toward these compact turkeys is the result of both smaller families and the desire of turkey producers to make turkey everyday rather than exclusively holiday fare. Turkeys are available fresh and frozen year-round. They’re sold both whole and as separate parts — such as breasts or drumsticks. Some whole turkeys have had a built-in plastic thermometer implanted that pops up when the turkey is done. Self-basting turkeys have been injected with butter or vegetable oil. Smoked turkey-whole or breast-is also available, as is canned boned turkey. Turkey is very similar to chicken in many regards, including USDA grading
Turkish coffee
very strong coffee made by bringing finely ground coffee (and sometimes spices like Cardamom, Cinnamon or Nutmeg), sugar and water to a boil three times, allowing it to cool very briefly between boilings. Turkish coffee is made in a special long-handled, open, brass or copper pot called a jezve or ibrik and served in tiny cups immediately after the third boil. The bubbly froth that forms on the coffee’s surface is said to be a sign of good fortune for anyone who gets some in their cup. Allow a few moments after Turkish coffee is poured to let the grounds settle.
Turkish delight
Called rahat loukoum (rest for the throat) in Turkey, this rubbery-textured candy is extremely popular throughout the Middle East. It’s made from cornstarch or gelatin, sugar, honey and fruit juice or jelly, and is often tinted pink or green. Chopped almonds, pistachio nuts, pine nuts or hazelnuts are frequently added. Once the candy becomes firm, it is cut into small squares and coated with confectioners’ sugar. Turkish delight is available commercially in candy shops and some supermarkets.
Turmeric
Used in cooking since 600 B.C., turmeric is the root of a tropical plant related to Ginger. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. 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. Powdered turmeric is widely available in supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.
Turn
to cut vegetables into elongated shapes, traditionally with seven sides.
Turner
A utensil for lifting or removing food from a pan or baking sheet, or for turning food that’s being cooked so the second side can brown. Such foods include pancakes, bacon, ham, hamburgers, fish, potatoes, eggs and cookies. Turners come in a variety of shapes and designs in order to conveniently meet different cooking tasks. Some turners have holes or slots to allow liquids or fats to drain off the item being lifted. Others are shaped for special uses-like the Chinese turner, which has curved edges to fit Wok contours. Turners are usually made of nylon (so as not to scratch Nonstick Finishes) or stainless steel.
Turnip
Not only is this root vegetable easy to grow, but it keeps well, too. Because of this, turnips have long been popular in Great Britain and northern Europe. The white-fleshed turnip has a white skin with a purple-tinged top. The so-called yellow turnip is actually a turnip relative, the Rutabaga. Small, young turnips have a delicate, slightly sweet taste. As they age, however, their taste becomes stronger and their texture coarser, sometimes almost woody. Fresh turnips are available year-round, with the peak season from October through February. Choose heavy-for-their-size small turnips, as they are the youngsters and will be more delicately flavored and textured. The roots should be firm and the greens (if attached) bright-colored and fresh looking. Though turnips can be refrigerated, tightly wrapped, for 2 weeks, they do best in a cool (55 degrees F), well-ventilated area such as a root cellar. Before using, they should be washed, trimmed and peeled. Turnips may be boiled or steamed, then mashed or pureed. They can also be stir-fried, cubed and tossed with butter, or used raw in salads. Turnips, a Cruciferous vegetable, are a fair source of vitamin C.
Turnip greens
Long a popular soul food, turnip greens are slightly sweet when young but, as with aging turnips, can become quite tough and strong-tasting as they age. Fresh greens are available year-round, with the peak season from October through February. Choose those that are crisp looking with a good even color. Avoid greens that are wilted or off-colored. Refrigerate in a plastic bag for up to 3 days. Thoroughly wash and remove any thick ribs before preparing. Turnip greens may be cooked in a variety of ways including boiling, sautéing, steaming and stir-frying. They can be served alone as a vegetable or cooked and served with other greens. Canned and frozen turnip greens are also available in some regions. Turnip greens are an excellent source of vitamins A and C and a good source of riboflavin, calcium and iron.
Turnips
Turnips are small, creamy white root vegetables, tinged purple or green at the crown. They have firm, pungent, yet slightly sweet flesh that is generally cooked by boiling, braising, or stewing. Choose smaller turnips that feel heavy for their size and are firm to the touch.
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 entrees or desserts.
Turrón
An almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form.
Turtle
Any of several varieties of reptiles that can live in fresh water, salt water or on land and have a hard shell covering their bodies. Some turtles can grow quite large, weighing over 1,000 pounds. For cooking purposes the sea or green turtle — found in temperate marine waters is best known. It has a smooth olive green shell and green to whitish flesh; the green flesh is considered superior. These turtles are often made into a thick turtle soup that usually includes Maderia or Sherry as an ingredient. Terrapin, a small (7- to 8-inch) turtle species that inhabits fresh or brackish water, is considered by many to have the best meat. Terrapin meat is sometimes pounded and served like steak. Tortoises live on land and are considered less desirable than terrapin or sea turtles. Regardless of the species, the meat of the female is much more tender than that of the mate. Conservation measures have limited the availability of this reptile, but some turtle meat can be found in East Coast markets, along the Gulf Coast and in Chinese markets in various regions. Canned and frozen turtle meat can sometimes be found in specialty food stores.
Turunch Macunu
bitter oranges in syrup
Tutti-frutti
1. 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 ice cream or other desserts that contain a variety of minced, candied fruits. 2. A synthetic, fruity flavoring used in various gums and candies.
TVP
TVP is the Common name for Textured Vegetable Protein. You may not have heard of it but it is more common than you think. You’ve probably had TVP and didn’t even know it. Some fast food chains and canned food companies use it in their Products as a meat substitute for things such as tacos meat sauces and vegetarian dishes. This is how they can keep their food at a lower cost.
TVP is made from soy beans. The oil is removed from the bean then it is ground into flour. From the flour it can be formed into any texture or size needed, and then it is flavored. It is textured sized and flavored to be bacon bits, meat granules, or large pieces such as sausage and chicken pieces.
Txangurro
Crabmeat seasoned with onion, garlic parsley, white wine and brandy; served in crab or scallop shell.
Tybo cheese
Similar to a mild-flavored Samsoe, the Danish, loaf-shaped Tybo is made from cows’ milk. Its yellow rind encloses a cream-colored interior dotted with holes. Its mild taste makes it good for sandwiches, salads, sauces and a variety of cooked dishes. Some tybos are flavored with caraway seeds.
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 apples-all flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.