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Tamari
Tamari is a type of soy sauce, usually used in Japanese food.
You can easily substitute with Chinese Light Soy or regular Japanese
soy sauce.
Tamarind
Fruit of a tall shade tree native to Asia and North Africa. The large brown pods contain small seeds and sweet-sour pulp. This pulp is a common flavoring in Indian and Middle Eastern cuisines; use like lemon juice.
Tangelo
Citrus fruit cross of a tangerine and a pomelo. Larger than
a mandarin and a little smaller than an average-size orange. Skin
colour is a bright tangerine and they mature during the late mandarin
season. Mandarins, Tangerines or Oranges may be used instead.
Tempura
Japanese batter-dipped, deep-fried fish or vegetables. Cold water in the batter allows food to steam within hot oil-sealed batter. Creates a puffy coating and makes food cook faster.
Terasi
A kind of pungent shrimp paste, used in very small
quantities. May be crushed with spices, grilled or fried before
adding to other ingredients.
Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi
(Burma).
Timbale
A high-sided, drum-shaped mold that can taper toward the bottom. The food baked in the mold is usually a custard-based dish. It's unmolded before serving.
Tomato paste
Tomatoes that have been cooked several hours and strained, then reduced to a thick concentrate. Used for thickening and flavoring.
Tomato puree
Tomatoes that have been briefly cooked and strained. Used as a thickener.
Tomato Sauce
In UK/NZ/Australia, a homogeneous dark red sauce
containing (typically) tomatoes, sugar, salt, acid, spices, sometimes
apple - much the same thing as US tomato ketchup. In the US,
a more heterogeneous concoction, served in and on foods such as
pasta.
Tripe
From the lining of beef cattle stomachs. Smooth or flat tripe is from the first stomach, and honeycomb and pocket tripe are from the second stomach. Tripe is tough, requiring long cooking in stews or casseroles.
Triple Sec
A clear, strong, orange-flavored liqueur.
Turmeric
The root of a tropical plant related to ginger with a bitter flavor and bright orange-yellow color. Turmeric adds flavor and color to many foods, including American-style yellow mustard.
Twiglets
A stick-shaped cracker-textured snack. Taste mostly of
yeast extract, but also contain cheese as an ingredient. Have 4
calories each and 11.4g fat per 100g.
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