Glossary T
In the food context, thorax refers to the chest portion of certain animals, particularly seafood like crabs, lobsters, and other Crustaceans, where a significant amount of edible meat can be found. In these animals, the thorax is part of the main body section that includes the head and the legs. This area is often rich in flavour and contains meat that can be more challenging to extract compared to the claws or legs but is nonetheless prized in many culinary traditions.
Deutsch: Tandoori / Español: Tandoori / Português: Tandoori / Français: Tandoori / Italiano: Tandoori
Tandoori refers to a style of Indian cooking that involves marinating meat, vegetables, or paneer (Indian cheese) in a mixture of yoghurt and spices and then cooking them in a tandoor, a cylindrical clay oven that is heated with wood or charcoal. The term "tandoori" can describe both the cooking method and the dishes prepared using this technique. Tandoori dishes are known for their smoky flavour, tender texture, and vibrant red or orange colour, often achieved using spices like turmeric, Paprika, and cayenne pepper.
Deutsch: Tapey / Español: Tapey / Português: Tapey / Français: Tapey / Italiano: Tapey
Tapey (also spelled "tapuy" or "tapuy") is a traditional fermented rice wine or rice paste from the mountainous regions of the Philippines, particularly among the indigenous Igorot people of the Cordillera region in Northern Luzon. Made from glutinous rice (sticky rice) and a natural fermentation starter called bubod (rice wine yeast), tapey is known for its mildly sweet, tangy flavour and can be consumed as either a thick, semi-solid fermented rice or a clear alcoholic drink.
Deutsch: Tres Leches / Español: Tres Leches / Português: Tres Leches / Français: Tres Leches / Italian: Tres Leches
Tres Leches is a rich, moist sponge cake that is soaked in three types of milk: evaporated milk, condensed milk, and heavy cream. This dessert is a beloved staple in Latin American cuisine, known for its sweet, creamy flavour and luscious texture.
Deutsch: Temperieren / Español: templado / Português: têmpera / Français: tempérage / Italiano: temperaggio
Tempering is a process used in cooking and baking to carefully control the temperature of ingredients, particularly chocolate, to achieve desired properties such as smooth texture, shine, and stability.
Deutsch: Tatar / Español: tártara / Português: tártaro / Français: tartare / Italiano: tartaro
Tartare is a dish consisting of finely chopped or minced raw meat or fish, typically seasoned and served with various accompaniments. It is a delicacy that emphasizes the quality and freshness of its ingredients.