Timbale
Timbale' is a culinary term with dual meanings in the realm of cooking, originating from the French word timbale, meaning "kettledrum". It refers both to a type of bakeware used in the kitchen and to the specific dish prepared within such a pan. The term timbale (French pronunciation: [tɛ̃bal]) highlights its versatility in the culinary arts, encompassing both the tool and the creation.
Pronunciation
Tim-bahl
Etymology
The name timbale is derived from the French word for "kettledrum", reflecting the pan's drum-like shape. This etymology points to the visual and functional characteristics of the timbale pan, which traditionally features a round, deep, and narrow-toward-the-bottom shape, akin to a kettledrum.
Timbale Pans
Timbale pans vary in size and shape but are unified by their design, which typically narrows toward the bottom. These pans range from large versions, capable of baking significant dishes like a panettone, to smaller variants designed for single portions, similar to a tartlet pan. While specialized timbale bakeware exists, other types of pans such as Bundt pans, angelfood cake pans, and springform pans can also serve as suitable substitutes. Timbales can be prepared through various cooking methods, including steaming or baking, often in a water bath to ensure even cooking.
Timbale as a Dish
Culinary-wise, a timbale represents a sophisticated "deep dish" recipe that is completely enclosed in a crust. This encapsulation creates a unique dining experience, where the outer crust serves as a container and complement to the filling within. The versatility of the timbale dish allows for a wide array of ingredients and fillings, ranging from savory meats, vegetables, and grains to sweet dessert concoctions.
Related Terms
See Also
External links
- Medical encyclopedia article on Timbale
- Wikipedia's article - Timbale
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