Cooking Dictionary Results

T

Truss, to - to tie or secure with string or skewers the legs and wings of poultry or game in order to make the bird easier to manage during cooking.

Tureen - a large, deep bowl with a lid, used to serve soup.

Turmeric - a spice derived from the root of a tropical plant related to ginger. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in curry preparations. It's also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color.

Turnover - Pastry-dough circles or squares that are covered with a sweet or savory filling, then folded in half to create a pastry in the shape of a triangle or semicircle. The edges are usually pinched or crimped to prevent the filling from leaking. Turnovers may be baked or deep-fried. They can range from bite-size to about 6 inches across and can be served as appetizers, luncheon entrées or desserts.

Tutti-Frutti - An Italian term meaning "all fruits" that refers to a preserve made with various diced fruits mixed with sugar and brandy. It's since been used to describe the flavor of ice cream or other desserts that contain a variety of minced, candied fruits.

Tzimmes - traditionally served on Rosh Hashana, this sweet Jewish dish consists of various combinations of fruits, meat and vegetables. Tzimmes may include brisket of beef, sweet potatoes, potatoes, farfel, prunes and other dried fruit, carrots or apple flavored with honey and often cinnamon. This casserole-style dish is cooked at very low heat so the flavors have a chance to blend.