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.
Japanese dish of batter-dipped, fried seafood or vegetables.
The ideal degree of doneness for many vegetables, especially green vegetables. Cook them until they are just tender but still retain some texture.
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.
[Spanish] tepary beans.
[Spanish] a dried chile; chile tepin; wild form of the pequÃn, 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 pequÃns 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!
[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.
[French] finely ground meats or fish, etc. See "PÃ¢tÃ©" for description; an earthenware pot used in cooking and serving pasta.
A dish used for the cooking and molding of coarse-ground meat loaves or pÃ¢tÃ©s. Also the meat itself. The dishes are found in many styles and materials.