Here are the definitions for the letter "t"

<< Page: 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 >>

Tempering Chocolate

Tempering refers to a process of heating and cooling chocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant “snap” when bitten or broken. Chocolate that is not tempered might be cloudy, gray, lumpy, and sticky at room temperature. Tempering chocolate can be accomplished at home with a chocolate or instant-read thermometer and a double-boiler.

Temple orange

This loose-skinned orange is somewhat oval in shape and has a rough, thick, deep orange skin. Thought to be a cross between a Tangerine and an orange, the temple has a sweetly tart flesh and a goodly number of seeds. It's in season from December to March.

Tempura

A Japanese specialty of batter-dipped, deep-fried pieces of fish, seafood or vegetables. Tempura, which is usually accompanied by soy sauce, can be served as an Hors d'Oeuvre, first course or entree. As opposed to katsu, fried foods coated with bread crumbs.

Tench

a European fresh-water fish of the carp family.

Tencha tea

Considered one of the finest of the green teas, Tencha hails from Japan and is commonly used for tea ceremonies.

Tenderize

To make meat more tender by pounding with a mallet, marinating for varying periods of time, or storing at lower temperatures. Fat may also be placed into a piece of meat to make it more tender during cooking.

Tendon

A type of Donburi dish consisting of Tempura-fried shrimp and a Dashii-based broth served over boiled rice.

Tentsuyu

Japanese dipping sauce for Tempura, made of Dashi, Mirin and Soy Sauce. Tentsuyu is available in bottles or cans in Asian markets.

Tequila

the best-known Mexican spirit, is a strong, clear or golden liquid distilled from the juice of the blue agave (century) plant.

Tequila

World renowned liquor distilled from the juice of the blue agave, which only grows within 100 miles of Guadalajara.

Tequila

A colorless or pale straw-colored liquor made by fermenting and distilling the sweet sap of the Agave plant. It originated in Tequila, Mexico, hence the name. Most tequila imported to the United States range from 80 to 86 Proof, although some versions are over 100 proof. Tequila is the base liquor in the popular Margarita cocktail.

Tequila Casa Noble Gold

Warning: printf() [function.printf]: Too few arguments in /home/epicurus/public_html/Glossary/Ggloss.php on line 352

Tequila Casa Noble Reposado

Warning: printf() [function.printf]: Too few arguments in /home/epicurus/public_html/Glossary/Ggloss.php on line 352

Tequila Gold

A gold colored tequila that has usually aged between 2 to 4 years in oak casks.

Tequila Rose

A strawberry flavored cream liqueur and tequila. It is a real sweet liquor with a hint of tang to it and tastes like melted strawberry ice cream.