Category: T

Tin, once a commonly used material for manufacturing cooking utensils, is no longer as prevalent in modern times.  

A cylindrical and drum-shaped vessel, commonly known as a mold, is utilized for preparing a variety of food items such as meat, fish, or cheese, which are cooked and served in the mold. Additionally, a pastry shell is also baked within the confines of this mold. A mold with straight or sloping sides, made from…

A type of fish that is found in abundance along the coast of Maine, and is typically sold in the form of steaks, is commonly referred to as a bluefish. This fish species can weigh anywhere between fifteen to thirty pounds, and is available for consumption throughout the year. Bluefish possesses a rich and flavorful…

A light meal consumed during the middle of the day is commonly referred to as luncheon, or simply lunch. In some cases, the term may also be used to describe a mid-morning coffee break, commonly referred to as “elevenses.” The Anglo-Indian term for a light mid-day meal that is not used very much today is…

In the process of cooking candy syrup, there is a stage referred to as the short thread stage. This stage is reached when a small quantity of the syrup is dropped from a fork and spins a short thread before breaking apart.  

Eggs that have been beaten until frothy and strained, are gently poured into a pot of boiling consommé. The heat of the consommé causes the eggs to coagulate into delicate and wispy threads, which are then carefully extracted and used as a garnish for clear soups. This particular technique is commonly referred to as egg…

A type of dressing that originated in Russia, commonly known as Russian dressing, is prepared by blending together mayonnaise, chili sauce, and a variety of seasonings such as minced celery, pimento, and green pepper. This delectable dressing is further enriched by the addition of whipped cream, resulting in a rich and creamy flavor profile.  

A peculiar plant, first mentioned by Alexis Soyer in his notable publication “Soyer’s Cookery Book” which was published in England in 1854, is characterized by a plethora of small heads, emerging from a singular root system, occasionally covering an area of up to one square yard. These plant heads were typically prepared in a manner…

A diminutive and seedless variety of green grapes, characterized by their pale-green hue and delectable taste, are immensely popular for raw consumption, and for use in a variety of fruit salads and cocktails. These grapes are typically available during the late summer and early fall months, and are known for their exquisite flavor. However, due…

A type of apple that is suitable for consumption either in its raw state or as an ingredient in various culinary preparations, is typically available during the winter months, from November to February.