Cooking Dictionary Results

T

Tortilla - a round, thin, unleavened Mexican flatbread made from masa or wheat flour and baked on a griddle, eaten plain or wrapped around various fillings.

Toss - to combine ingredients quickly and gently with a lifting motion using two utensils.

Tournedo - a small thick slice of beef fillet, considered of the choicest quality; often served with a sauce.

Treacle - the British word for molasses.

Trifle - Originally from England, a dessert made in layers with sponge cake or ladyfingers moistened with spirits, covered with jam and custard, topped with whipped cream and garnished with candied or fresh fruits, nuts and/or grated chocolate and refrigerated for several hours before serving. A footed trifle dish shows this colorful dessert at its best with straight sides and clear glass.

Trim - to remove undesirable portions of a food item (ex. external fat from a cut of beef or stems from grapes) before further preparation or service.

Triple Sec - a clear, orange-flavored liqueur. Used to make the alcohol drink, Margarita.

Truffle - any of the subterranean edible fungi of the genus tuber. Prized in French cooking for its aroma, and used in luxury dishes, particularly pates of goose liver.

Truffle, Chocolate - a sweet chocolate specialty from Flanders made with hot melted bittersweet chocolate, mixed with beaten egg yolks, butter, rum and cream. The mixture is cooled then rolled in cocoa powder.

Tuile - French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (a tuile mold can be purchased) 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.