Strudel dough A traditional, rich Viennese dough stretched to a large tissue-thin sheet before being filled to make a strudel. Available in specialty markets or by mail-order. Phyllo dough can be substituted to make small strudels.
Sugar syrup When equal amounts of sugar and water are mixed in a solution and brought to a boil, it forms a simple syrup. As the syrup boils, the sugar becomes more concentrated and the syrup more dense. The various stages of the cooked sugar solution can be measured with a candy thermometer. Beyond simple syrup, which is used to moisten cakes, more advanced stages of cooked sugar solution are used for fondant, buttercream, boiled icing, and Italian meringue. Sugar cooked to between 320 and 350 degrees Fahrenheit becomes caramel, which is used for glazing and making spun sugar, caramel cages, and praline paste.
Sumac A Middle-Eastern spice made from the grated skin of a dark berry. It has a slightly acidic, astringent flavor.
Sundae A dessert of ice cream with toppings, which may include flavored syrup, dessert sauce, nuts, whipped cream, and fruit. Originated in Massachusetts in response to a law prohibiting the sale of all soft beverages on Sunday. An enterprising soda jerk combined all the ingredients of an ice cream soda, except the soda, to make a law-abiding treat to eat on Sunday.
Superfine sugar Pulverized granulated sugar. Can be made at home in a blender, or bought ready-made. Also called Caster sugar.
Sweet chocolate A chocolate similar to semisweet chocolate, but with more sugar and less chocolate liquor added. Available in most grocery stores. Can be substituted for semisweet in recipes for greater sweetness without a significant change in texture.
T
Tabasco Trade name for a hot Mexican pepper condiment. The peppers are salted and cured for three years, then blended with vinegar and strained. Used in soups, sauces, salad dressings, and marinades, and by the fearless as a substitute for ketchup.
Tahini An oily paste made from ground sesame seeds. A sweetened dark variety also exists. Available in health food stores and the ethnic section of most grocery stores.
Tamarind paste A vitamin-rich, tangy, prune-like pulp from the pods of a tropical Asian tree. Used as a flavoring in curries and chutneys, drinks, jams, and sorbet.
Tarragon An aromatic herb with a tangy taste. Used in Bearnaise sauce, and egg, seafood, and poultry dishes.
Tart A shallow, straight-sided pie, usually with only a bottom crust. Baked in a pan with a removable bottom, in a flan form, or free-form on a sheet.
Thyme A rich-flavored herb. Used in seafood chowders, sauces, stocks, and meat dishes.
Toasting nuts Brings the nut oils to the surface, to enhance flavor. Useful in low-fat cooking, to provide nut flavor in smaller portions. Also facilitates removal of nut skins. To toast nuts, preheat the oven to 350 degrees Fahrenheit, spread the nuts in a single layer on an ungreased cookie sheet, and bake for six minutes. To remove the skins, immediately wrap the toasted nuts in a kitchen towel, let them steam for five minutes, then roll them in the towel until the skins rub off.
Tofu A soybean curd that comes in white cheese-like squares packed in water. May be soft, firm, or extra-firm. Used in many Asian and vegetarian recipes. Available in most grocery stores.
Tomatillos Small, green tomatoes. Enclosed in a paper-like husk that is removed before cooking. Adds acidic flavor to sauces.
Torte The Eastern European name for a cake. Plural is torten.
Tortillas Mexican pancakes that are made of either flour, or masa harina. Used as an excellent foundation for all sorts of fillings.
Toss To mix with a rising and falling action, as for pizza crust.
Triglyceride Three fatty acid molecules plus one glycerol molecule.
