Kate's Cuisine

Jun 21 2009

Cooking Glossary: T

Tarragon – An herb that’s flavoured with aniseed and is used for flavouring.

Thyme – A savoury green herb that comes crushed, ground, or fresh.

Topside – A cut of beef that comes from the rear of the animal.

Truss – To tie down the legs and wings of a bird such as chicken or turkey so that they lie flat against the breasts and the centre of the bird. This is done so that protruding edges don’t get burned and so that the bird can cook more evenly.

Tumeric – A sharp yellow spice, this is used both for flavouring and for colouring.

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