Gourmet Glossary: "T"
Tabasco Sauce A hot, spicy sauce made from vinegar and red chili peppers.
Tagine An earthenware dish with a conical shaped lid. Also known as a tajine.
Tamarillo An oval, red, tropical fruit.
Tamarind A spice made from the pressed pulp of tamarind pods.
Tangerine A small orange citrus fruit. Mandarins and satsumas are varieties of tangerine.
Tarragon A herb, often with an aniseed flavor, used as a flavoring.
Tartare 1. A sauce made from mayonnaise, capers and gherkins. 2. Steak tartare raw minced beef served with egg yolk. 3. A meat served raw, as in tuna tartare, salmon tartare, etc.
Tarte Tatin An apple tart that is cooked under a lid of pastry, served upside down .
Terrine A meat pâté made in a deep dish with straight sides.
Thickening A preparation of butter and flour, egg yolks or cream used to thicken and bind soups or sauces.
Thyme A gray-green aromatic leaves and small purple flowers, used as a flavoring.
Timbale A layered dish cooked in a mold (timbale) and turned out.
Tofu A bland ingredient made from cooked soy beans.
Topside Cut of beef from the rear of the animal.
Tournedos A small round slice of the center of a fillet of beef. Also known as filet mignon.
Treacle A dark viscous sugar syrup.
Tripe The stomach of a cow, pig or sheep.
Truffle An underground rounded, irregular shaped fungus with a distinctive.
Truss To tie and skewer the wings and legs of poultry or game birds before roasting.
Turbot A flat, firm fleshed sea fish.
Turmeric A yellow spice, used as a coloring and flavoring.
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