Glossary T

Tempero Baiano which literally means Bahian seasonings, refers to a spice mixture which got its name from the northeastern Brazilian state of Bahia, however, Tempero Baiano's popularity has spread throughout kitchens in Brazil. This spice mixture is versatile, complex, and distinctive. It is used to season fish, vegetables, and soups. It can transform a plain dish into something lively and flavorful.

There are perhaps as many variations of Tempero Baiano as there are Brazilians themselves. Like the ubiquitous Indian spice mixture Garam Masala, each cook and each family in Brazil has their own version, differs in taste due to the addition of different numbers of spices and pepper added to the recipe. some are hot, some are milder. The common elements that appear in most versions include oregano, one or more kinds of pepper, and parsley.

As with any homemade spice mixture, the fresher the spices are, the stronger the result. For the herbs, ungrinded dried leaves are preferred.

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Templers refers to a puff pastry with dulce de leche and almonds from Monzon, a small town in the autonomous community of Aragon, Spain. Templers is one of the famous confectionaries from Monzón.

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Tempura refers to a Japanese specialty food consisting of vegetables, shrimp, fish, and others that is coated in a light batter made of flour, baking powder or beaten egg whites and ice water, then deep-fried.

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Temulawak (Curcuma xanthorrhiza) (Java) is a ginger species which bears a striking similarity to Cape York Turmeric.

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Tench refers to a small dark-skinned freshwater fish, Tinca tinca, of the carp family found in European rivers. Tench has rather a muddy flavor and is generally soaked in salted water for several hours before frying or grilling.

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Deutsch: Zart / Español: Tierno / Português: Macio / Français: Tendre / Italiano: Tenero

Tender in the food context refers to the quality of food, particularly meat or vegetables, being soft, easy to cut, chew, or bite. Tenderness is a desirable characteristic in many dishes, associated with freshness, proper cooking techniques, and high-quality ingredients.

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Tenderloin refers to the tenderest part of a loin of beef, pork, or similar cut of meat.

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Deutsch: Zartheit / Español: Ternura / Português: Maciez / Français: Tendreté / Italiano: Tenerezza

Tenderness in the food context refers to the quality of a food item, particularly meat, that determines how easily it can be chewed and enjoyed. It is influenced by factors such as muscle composition, fat content, cooking methods, and marination. Tender meat or food has a soft texture and is often more desirable due to its pleasant mouthfeel and ease of digestion.

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Tepung is the Indonesian generic word for "Flour", examples are Tepung Roti (Breadmix flour) and Tepung Kanji (Tapioca flour)

Tepung Ketan is the Indonesian term for "Glutinous or Sticky Rice Flour"; a rice flour made by grinding Glutinous or sticky rice into powder form to make a Tepung Ketan. Tepung Ketan is a type of flour made from short -grained sticky rice. This variety of rice is very common in Asia. Tepung Ketan is used as a sauce thickener or as a binding agent in baked goods. Tepang Ketan or glutinous rice flour is known for its ability to withstand both refrigeration and freezing with no breakdown of the product. The flour is powdery, white and unparalleled in absorption. The chewy, elastic quality of the dough made from Tepung Ketan makes it a popular base for the creation of pastries and sweets throughout Asia, as it is able to withstand the heat and humidity common throughout the Southeast Asia and the bitter cold that can be found in the Northwest. As a gluten-free flour, it is gaining popularity in the Western world, particularly for those who are required to maintain a wheat-free diet. Tepung Ketan which is known Glutinous rice flour is also known as sweet flour or waxy rice flour. It is frequently used in Asian recipes to thicken sauces or bind ingredients. Tepung Ketan is in Asian markets across the United States, this flour is known for its ability to absorb any liquid it comes into contact with, resulting in the creation of a slightly rubbery, clay-like ball of dough. The flour is created by crushing whole grains of rice and processing them until they have reached the consistency of a fine powder that is ultra white in color and slightly sweet. Glutinous rice flour is the choice of many for a number of reasons. It is easy to digest and is therefore a common ingredient in baby food or for dishes to be given to the elderly or infirm. Because it contains no wheat, it can be used to create products for those who follow a gluten-free diet. It is also used to bind ingredients in rice-based, lactose-free ice cream. Additionally, while the flour is known for its ability to take up moisture, it is also well-known for its ability to retain it, making it a wise choice for products that need to be frozen and then thawed, as these processes generally result in an overall loss of moisture when products are made with traditional flour.

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