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Cooking Dictionary
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Tabasco pepper; Tabasco Sauce - A very hot, small red pepper originally
from the Mexican state of Tabasco. The word itself means "damp
earth." Though these peppers are now grown in parts of Louisiana,
they're not widely commercially available. Instead, they're used
specifically to make Tabasco Sauce, a trademarked name held by
the McIlhenny family since the mid-1800s. Produced since Civil
War times, this fiery sauce is made from tabasco peppers, vinegar
and salt. The peppers are fermented in barrels for 3 years before
being processed into the sauce.
Table D’Hôte - a complete meal of specific courses
offered at one set price.
Tablespoon - a measure of volume in the U.S. system;
1 tablespoon (T.) = 3 teaspoons or 1/2 fluid ounce.
Tabooli / Taboule - a Middle Eastern mint salad made with
cracked wheat, tomatoes, parsley, lemon juice, onion and olive
oil.
Taco - a Mexican-style sandwich consisting of a fried
or soft tortilla folded around a filling such as beef, pork,
chicken, tomatoes, lettuce, cheese, onion, refried beans and
salsa.
Tagiatelle - wide egg noodles.
Tahini - a paste made from crushed sesame seeds and used
to flavor Middle Eastern dishes. When combined with a little
oil, it is used as a spread on bread.
Tamale - a cornhusk spread with cornmeal and filled with
chili-seasoned chicken, beef, or cheese, then rolled and steamed.
Tamari - a type of soy sauce.
Tangelo - a fruit that is a cross between a grapefruit
and a tangerine.
Taro - a tropical food plant whose potato-like root
is the basis for poi, a staple of Polynesian cooking.
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