licorice or anise. Used fresh or dried to flavor vinegar; used in small amounts to flavor pickles, prepared mustard, and sauces, aspices, chicken, egg and meat dishes. Tenderize Marinate, pound, use commercial tenderizer on meat. Thyme Leaf of herb plant of mint family. Used fresh or dried for its warm, armonatic flavor as seasoning in clam chowder and juice, in tossed salads, in dressing for fruit salads, and other dishes. Tilsit Cheese, origin East Prussia, Germany. Yellowish outside, white to yellow inside. Use for eating, sometimes cooking. Toast To brown by direct heat. Usually bread or bread products browned in oven or electric toaster. Tomalley Fatty, soft, "liver" of lobster, greenish gray in color when raw, turning bright green when cooked. Used to thicken sauces for lobster. Cannot be boiled after tomalley is added or sauce will curdle. Torte A rich cake, usually in layers, topped with fruit and whipped cream. It usually is rich in eggs and may contain crumbs, nuts, and fruits. Toss To mix with a light, quick motion without crushing or tearing the ingredients. Trim To cut away excess fat, dangling ends of meat, before or after cooking. Also applied to vegetables. Truss Method of preparing dressed chicken or other fowl for roasting pan. Tie wings and legs of bird to body by skewers and string so bird holds shape during roasting. Turmeric Aromatic root of plant of ginger family. Has clean, fresh odor and distinctive flavor. Not like ginger except in origan. Sold whole and ground. Used in curry powder, prepared mustard, mustard pickle, and other pickle and relish mixtures. May be used to replace saffron as coloring agent. Attractive when used lightly in creamed egg dishes. |
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