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GOURMET GLOSSARY 4
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Info
Amount Measure Ingredient -- Preparation Method
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~Sucanat a brand name sweetener made from organic
sugar can juice that has been dehydrated into a
powder, retaining all its vitamins and minerals.
~summer savory an annual herb with narrow green leaves
and an intense aroma.
~tahini a smooth, nutty-flavored paste made from raw,
ground sesame seeds.
~tamales cornmeal dough that is stuffed with
Southwestern fillings, such as seasoned black beans,
wrapped in corn husks and steamed.
~tamari a dark fermented soy sauce made without wheat.
It is the by-product of making miso.
~tamarind paste a dark paste made from the fruit of
the tamarind tree. Tastes similar to a combination of
dates and lemons with a bit of saltiness. Often used
in Indian cuisine and available in international
sections of most supermarkets.
~tarragon a green, licorice-flavored herb with a
sweet, yet pungent aroma. It is excellent for
flavoring vinegars and is frequently used in French
cooking.
~tofu a smooth, pressed, white soybean curd. It is
usually packaged in cakes and has a mild flavor and
soft consistency.
~turbinado sugar (Sugar in the Raw) coarse,
light-brown granulated sugar made from can juice which
has been steamed and refined to remove impurities.
~turmeric a bright, golden-colored powdered spice used
in many Indian and Middle Eastern dishes.
~vegetarian mincemeat a sweet mixture of chopped
apples, oranges, cinnamon and nuts usually baked in a
pie crust. It is made without the traditional addition
of suet.
~vermouth aromatic wine flavored with various herbs
and spices to achieve either a dry or sweet taste.
~walnut oil topaz-colored oil with a rich, nutty
flavor used in salad dressings and baked goods.
~watercress a delicate, mildly flavored salad green
with long stems and small round or oval-shaped leaves.
VEGETARIAN GOURMET
SPRING 1995
Posted by Michael Prothro KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
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