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- Tamarind
- The name of a tropical tree and its fruit, which is used for condiments, sauces, etc., largely imported from the East and West Indies. The pulp is sometimes used as a laxative and was used in the past as a refrigerant.
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- Tapioca
- A farinaceous food substance. The product of a tree or plant obtained from the roots of the cassava (manioc) plant), a native of the tropical parts of Asia, America, and Africa. The roots resemble sweet potatoes, are from one to eight inches thick and from one to four feet long.
Brazil exports the most to this country. Tapioca is a starch and is one of the most easily digested farinaceous foods, and because of this quality it is often recommended to be included in the diets of babies, children, invalids and the elderly or those with digestive disorders. Tapioca is used mostly in puddings, and to thicken soups and fruit pies.
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- Tarragon
- Estragon (French). An aromatic herb used for flavoring, especially in sauces such as tartar sauce. Tarragon is also used to flavor vinegar. Russian tarragon, grown from seed, does not have the same delicate flavor as does French tarragon and should be avoided. French tarragon is propagated vegetatively by cuttings and does not come true from seed, therefore it is a more expensive plant to produce.
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- Tartar Sauce
- A cold sauce, made of egg yolks, oil, vinegar, mustard, French tarragon, capers, gherkins, etc. served with fried fish, fish cakes or cold meats.
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- Temperature in Common Foods
- It's important to use a food thermometer to ensure that food is cooked to a safe internal temperature to prevent the risk of food-borne illness. Here are some recommended internal temperatures for common foods:
Beef, pork, lamb, and veal (steaks, roasts, and chops): 145°F (62.8°C) for medium-rare, 160°F (71.1°C) for medium, 170°F (76.7°C) for well-done Ground beef, pork, lamb, and veal: 160°F (71.1°C) Whole poultry (chicken and turkey): 165°F (73.9°C) Poultry breasts: 165°F (73.9°C) Poultry thighs and legs: 180°F (82.2°C) Fish: 145°F (62.8°C) Shrimp, lobster, and crabs: Cook until they turn pink and the flesh is opaque. Clams, mussels, and oysters: Cook until the shells open. Discard any that do not open. It's important to note that these are just general guidelines, and the specific cooking time and temperature may vary depending on the size and cut of the food, as well as the cooking method. It's always best to use a food thermometer to ensure that the food has reached a safe internal temperature.
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- Thickening
- To add starch, flour, or other thickening agent to a liquid in order to increase viscosity and change the consistency of or texture of the liquid in the cooking of sauces, stews, gravies, and soups, and to produce batters and doughs for baking.
Table for Thickening 1 tablespoon of flour will thicken 1 cup liquid for soup. 1 tablespoon corn starch will thicken 2 cups liquid, or replaces 2 tablespoons flour. To use cornstarch as a thickener, combine with cold water, stirring in thoroughly, then add to hot or nearly boiling liquid. 2 tablespoons of flour will thicken 1 cup of liquid for gravies or sauces. 1 egg is used to 1 cup of milk for soft or baked custard. 1 level tablespoon of granulated gelatin will stiffen 1 pint of liquid after the mixture is ice cold.
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- To Clarify Jelly
- The white of eggs is perhaps the best substance that can be employed in clarifying jelly, as well as some other fluids for the reason that when albumen (and the white of eggs is nearly pure albumen) is put into a liquid that is muddy, from substances suspended in it, on boiling the liquid the albumen coagulates in a flocculent manner, and entangling with the impurities, rises with them to the surface as a scum, or sinks to the bottom, according to their weight.
Melted paraffin poured on top of jellies, jams, etc., also on the top of canned fruit, when the covers are discolored, will be all the covering necessary, except the cloth or paper to exclude dust. One can use the paraffin many times. Jelly, to turn out nicely, should have the mould dipped in hot water for a second.
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- To Clarify Stock
- Beat an egg, add a little cold water, and some of the hot stock; beat again and pour in the soup while boiling; then beat the whole thoroughly and long; allow it to boil up once, remove and strain.
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- Tomatillos
- Tomatillos (physalis ixocarpa) are a Mexican garden vegetable covered by a husk-like outer skin with a flavor similar to green tomatoes. Remove the husk, then wash and dry before using. Home gardeners often grow tomatillos from seed as a novelty vegetable alongside their tomatoes. Tomatillos can be served raw (usually ground in a fresh salsa), but most often they are chopped and cooked as an ingredient in stew, chili, soups, and salsas.
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- Tripe
- The inner lining of the stomach of the ox or cow. The best parts are those known as the "blanket" or "double," because it is folded with fat between the "honeycomb," and the "monkshood," which latter is deeper in color. When cooked it is very easily digested, and is said to possess great nourishing properties.
Nutritional Information for 4 oz. Tripe
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- Turducken
- A boneless chicken stuffed inside a boneless duck stuffed inside a boneless turkey.
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- Turkey Cooking Times
Estimated Turkey Cooking Times at 325°F | 8-12 POUNDS | 2 1/2 to 3 1/2 HOURS | | 12-18 POUNDS | 3 1/2 to 4 HOURS | | 16-20 POUNDS | 4 to 5 HOURS | | 20-25 POUNDS | 5 to 6 HOURS | | 25-30 POUNDS | 6+ HOURS | The White meat portion of a turkey is best cooked to a temperature of 170 degrees. The dark meat is best at 180 degrees (Fahrenheit). This means that the white meat will be done before the dark meat; it can be shielded with foil at the start of cooking to protect the breast from overcooking and becoming dry. Remove foil towards the end of cooking to allow the skin to brown.
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