T

We currently have 114 entries that begin with this letter.

Temper (Cooking Terms) [Cutting Terms] Print in friendly format Send this term to a friend 


To heat food gently before adding it to a hot mixture so it does not separate or curdle. Often eggs are tempered by mixing with a little hot liquid to raise their temperature before they are stirred into a hot sauce or soup.



Tempura [Cutting Terms] Print in friendly format Send this term to a friend 


Japanese dish of batter-dipped, fried seafood or vegetables.



Tender-crisp (Cooking Terms) [Cutting Terms] Print in friendly format Send this term to a friend 


The ideal degree of doneness for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.



Tenderloin [Cutting Terms] Print in friendly format Send this term to a friend 


That portion of the beef between the sirloin and the ribs; also known as short loin. Steaks from the tenderloin include the Porterhouse and the T-bone.



Tenedor [Cutting Terms] Print in friendly format Send this term to a friend 


[Spanish] fork.



Tepari [Cutting Terms] Print in friendly format Send this term to a friend 

[Spanish] tepary beans.



Tepin [Cutting Terms] Print in friendly format Send this term to a friend 

[Spanish] a dried chile; chile tepin; wild form of the pequín, it grows along the Mexican and U.S. border; round, measuring about 1/2 inch across; have a searing, dry heat; used in sauces, salsas and stews; Substitute pequíns if these are not available.

Also called Chiltecpin, Chiltepin, Chile mosquito, Chile de pajaro, Chile silvestre or Tecpintle. A Bird Pepper variety often claiming the title as the world's hottest pepper. Grown in the mountains of northern Mexico and southern Arizona. Pods are round, 1/4" across, turns red when ripe. One ounce of this dried pepper with seeds removed will produce a detectable hotness in 30,000-50,000 ounces (over 300 gallons) of salsa!



Tequila [Cutting Terms] Print in friendly format Send this term to a friend 


[Spanish] a pale, sharp-tasting liquor distilled from the agave plant (maguey cactus); the stem of the agave, known also as the century plant, is used in making tequila; it is produced near Tequila in the state of Jalisco, Mexico.



Terrine [Cutting Terms] Print in friendly format Send this term to a friend 


[French] finely ground meats or fish, etc. See "Pâté" for description; an earthenware pot used in cooking and serving pasta.



Terrine (Cooking Terms) [Cutting Terms] Print in friendly format Send this term to a friend 


A dish used for the cooking and molding of coarse-ground meat loaves or pâtés. Also the meat itself. The dishes are found in many styles and materials.



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