Good Cooking since 1995

Good Cooking's Food & Cooking Dictionary

(T) Definitions

Tacchino, Italian for Turkey.

Tamago, Japanese for Egg.

Tamatar, Indian for Tomato.

Tasajo, Puerto Rican dry cured beef.

Tempering - raising the temperature of a cold or room-temperature ingredient by slowly adding hot or boiling liquid, often referring to eggs.

Tempura, Vegetables, fish, or seafood dipped in a batter and deep-fried.

Thon, French for Tuna

Timo, Italian for Thyme.

Tomate, French for tomato.

Tortue, French for turtle.

Tourner -to cut ingredients such as carrots or potatoes into a barrel-like shape that form six or seven sides on the length of the item being cut, using a Tourner knife or a paring knife

Truss, To secure tightly with twine.

Trussing - to tie meat or poultry, such as turkey with a string, woven through the bird parts by using a needle, in order to create a more compact shape before cooking.

Special thanks to my late mother Julia Rauscher Vyhnanek for her food knowledge which was the source for many of the definitions. She was a retired school teacher who was a real "Foodie"! If it were not for her, I many not have become a Chef.