Glossary T

Tintenfische is the German word for "Squids".

English: Pork blood stew / Deutsch: Blutwurst / Español: Estofado de sangre de cerdo / Português: Ensopado de sangue de porco / Français: Ragoût de sang de porc / Italiano: Stufato di sangue di Maiale /

Tinumis refers to the Nueva Ecija's version of Diniguan (Blood Stew) . The only difference is that in Nueva Ecija they use tamarind young leaves as a souring agent instead of the usual vinegar (Suka) used in other places in the Philippines when cooking the Dinuguan (Blood Stew)

English: Steamed meatloaf / Deutsch: Gedämpfter Hackbraten / Español: Estofado al vapor de Carne / Português: Bolo de carne cozido a vapor / Français: Terrine de viande cuite à la vapeur / Italiano: Polpettone al vapore /

Tinumok refers to a dish from the Philippines, particularly from the Bicol Region made from Gabi known in English as Taro leaves filled with mixture of shrimps, flaked fish or fish, young coconut ,onion, shrimp paste and boiled in coconut milk spiced with ginger, chili and lemon grass.

Tinumok can also be made using meat (pork or chicken) rolled in Taro (Gabi in Filipino) leaves and cooked with coconut milk. This dish is almost similar to Laing and Pinangat which is also made from the leaves of Taro.

Tinumok, like any other Philippines dishes has many variations, considering that the Philippines is made up of many Regions and each Region has its own version of the dish. Tinumok is called Tinuktok and Pinangat in some Visayan Regions, like Iloilo.

Read more …

Tinürü refers to the name of the old ovens where traditional breads were mostly baked at home in the earlier times. Tinürü is now called "Tandir". Based on Turkey's historical records, assorted flavored breads were created with the addition of butter, spices and fragrant herbs during the feast days of the olden days. Flavorings used were usually spices and herbs, such as salt, cumin, nigella seed, fennel, saffron, sesame, mustard and watermelon seeds. Delicious flavored breads, sesame, watermelon, sunflower and poppy seeds are still being used nowadays in Germany, Bread with watermelon seeds is my favorite, especially when it is freshly baked, even the watermelon seeds are crispy. I can not resist these breads, one of my favorite things in Germany.

Read more …

Tio refers to a Maori term for crab

Tip Khao is a term in Laos which refers to a simple but attractive woven bamboo container where cooked sticky rice (Khao Niaw ) is served.

In Laos, there are traditions to follow when it comes to the use of Tip Khao and one of them is to always replace the lid on top of the Tip Khao every end of the meal as it is considered a bad luck when the lid is not put back in its proper place.

While cooking any green-leafy vegetables, add a pinch of sugar. This will help maintain the bright green color of the leaves.

For cooking with fresh herbs, there are some basic rules:

Fresh herbs are more delicate than dried ones and can lose some of their flavor when cooked too long. For slow cooked sauces and

Read more …

Tips & Hints: Beef Cuts and How to Cook Them :

Beef Cuts and How to Cook Them

Cooking Technique: Braiser

Meat Cuts:

1. Blade Roast

2. Chuck cross rib roast

3. Shank

Cooking Technique: On the grill/in the skillet

Meat Cuts:

1. Club steak

2. Deboned sirloin steak

3. Inside round steak

4. Rib steak

5. Rib-eye steak

6. Sirloin tip steak

7. Strip loin steak

8. T-Bone steak

9. Tenderloin steak

10.Top sirloin butt steak

11. Tournedos

Cooking Technique: In the Oven

Meat Cut:

1. Rib roast

Always note that the cut of a piece of meat dictates the technique on how it should be cooked. Some cuts are very tender and has to be cook for s short time, while others, like blade roast is cook for a long time. The list above are three (3) various cooking techniques of cooking beef depending on the cut.

Tips & Hints: Choosing pie pans

The following are some of the few things and tips to consider when choosing the right pie pan that can improve the quality of the pie:

1. Choose heat-resistant pie pans or dull-finish aluminum non-stick pie pans; avoid pie pans with shiny finishes as they reflect rather than absorb heat resulting in soggy bottom crust.

Read more …