A timbale can refer to a type of pan and food, often served from the same pan. It’s a dish made with a variety of ingredients, including spinach, mushrooms, onions, and breadcrumbs, and is often compared to a crustless quiche. It’s usually served with a lemon wedge and can be made in individual ramekins. Timbale cymbals are also used in cooking and come in a variety of shapes and materials.
In cooking, a timbale can refer to both a type of pan and a type of food, usually prepared and sometimes served from the pan of the same name. The roasting pan tends to be round and shallow, and is well designed for cooking a variety of foods, including the egg soufflé called a timbale. The timbale can be made with a variety of ingredients, although the classic dish usually includes spinach, mushrooms, onions and breadcrumbs. Some countries use the word to refer to a layered dish that incorporates multiple ingredients, which can be confusing when reading a menu. If a diner is unsure, they should ask the wait staff so there are no surprises.
The timbale is often prepared in individual ramekins so that all diners can eat an individual one. It is usually served with a lemon wedge, because the acidic citrus fruits enhance its natural flavor. Julia Child has released a popular spinach and mushroom version that is popular in many parts of the western world, since it’s quick and easy to make, as well as tasty.
This dish is much firmer than the soufflé and is often compared to a crustless quiche, because it is less likely to fall apart after being removed from the oven. A timbale is different from a soufflé in several ways; to begin with, the eggs are not separated, but beaten together. Timballo also incorporates breadcrumbs for the body and frequently uses milk instead of cream. It is made with a variety of cheeses.
Common inclusions in the timbale include ham or other meats, along with vegetables. It can make a filling meal or a great accompanying side dish and is also delicious when served cold. Like all egg dishes, it must be cooked thoroughly before serving and must be stored in proper refrigeration to prevent contamination. The timbale is usually cooked in a tray of water, because the steam helps prepare the custard.
Timbale cymbals are crafted from a variety of materials, including enamelled metal and ceramic. They are designed to be partially submerged in water during cooking and are usually able to withstand extreme temperatures since they are used in the oven. They come in a variety of shapes, though round plates are more common. Most are attractive enough to be taken straight to the table for service, though many timbales are flaked and plated so they can be topped with a creamy sauce.
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