Cooking Dictionary Results

T

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 the 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.