Mindblown: a blog about philosophy.
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Texture
Properties of food that deal with roughness, smoothness, graininess, etc. The organizational configuration or alignment of individual particles or components, resulting in a cohesive and unified entity, is commonly referred to as texture. Texture can also refer to the perception of touch, which can be characterized as smooth, rough, fine, coarse, slimy, and so on.…
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Tempura
A method of cooking raw fish, meat, or vegetables by coating them-in a thin cold batter and quickly deep frying them in hot oil. Any culinary preparation consisting of a food item that is coated with batter and deep-fried in hot oil is commonly referred to as a fritter. This term is primarily utilized in…
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Tempeh
A fermented (Rhizopus odigosperm a mold) soybean product. A wheat-soybean mold modified and fermented food used traditionally in Asia. The quality of protein in tempeh is close to that of casein.
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Taste panel
A selected group of people (Observers, Judges) who perform organoleptic evaluations of food products.
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Taste bud
Receptors found in the mouth. The receptor organs for taste. A tiny sensory receptor in the vallate and fungiform papillae of the tongue and in part of the back of the mouth. Sensory cells on the surface of the tongue, soft palate, cheeks, and throat. Any of numerous special sensory nerve endings located on the…
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Tartaric acid
An organic acid found in fruit, particularly grapes. A substance obtained from byproducts of wine fermentation. It is widely used in industry in the manufacture of carbonated drinks, flavored gelatins, dyes, and metals. It is also used as a reagent. It is thought to be an allergen. A gentle acidic compound, either directly extracted or…
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Tart
Sharp or pungent taste. Imagine three families with the surnames Saunders, Sanders, and Sander all washing ashore on a desert island, and then trying—five centuries later—to sort out their family trees. That genealogical confusion would pale in comparison to the twisted etymological histories of the words tart, tartine, torte, tourte, torteau, tourtiere, tortilla, tortellini, and…
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Tarragon
A spice from the leaves of an Astor plant that are dried, ground and used to flavor fish, meats, salads, etc. A sweet, mint-like flavor. The leaves of the tarragon plant were once thought to cure snakebites; this notion may have led to the herb’s name, which derives from a Greek source meaning little dragon.…
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Tare
Generally means the weight of the empty container or package. The weight of an empty container. That weight is subtracted from the total weight of the vessel and substance added to it in order to determine the precise weight of the material added to the container.
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Taffy
A confection made from brown sugar or molasses and repeatedly stretched or pulled until porous and light-colored. This is a type of chewy candy that is crafted by boiling molasses or brown sugar until it reaches a very thick consistency. It is then pulled to give the candy its signature texture and gloss. This confection…
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