What Is a Timbale?
Timbale is a word for a particular type of baking pan, as well as a dish with characteristic ingredients that is prepared in a timbale pan. Timbales are popular in a number of cultures as the dish nicely accommodates many different variations and ingredients.
The Baking Dish
A timbale baking dish can be made from a number of different metals, including ceramic, enameled metals and aluminum. Since timbales are normally served to each diner individually, the timbale dish is small and round or oval, with sides that taper slightly to the bottom. Timbale pans are often referred to as tartlet molds.
Timbale Base Ingredients
Although timbales can include a wide variey of ingredients, all require a base ingredient to help the timbale hold its shape when baked or chilled, and unmolded. The most common base ingredients include custard, pasta, rice, risotto, bread crumbs or mashed potatoes. Thoroughly beaten eggs are often used to help bind the together.
Additional Ingredients
After the base ingredient of the timbale has been prepared, any number of additional ingredients, flavorings, or spices can be added. Cheese, bits of meat such as ham or chicken, fish, or any type of vegetable are all common additions.
Baked, Chilled or Steamed
Depending on the sort of timbale being prepared, the dish can be baked, simply chilled and served, or cooked slowly in a steaming tray of water. Most timbales that contain meat or fish and cheese mixed with risotto or breadcrumbs are baked. Timbales that use custard as their base are often steamed since this method helps the custard to set appropriately.
Sauces
Timbales are traditionally served unmolded on each diner's plate with a cream-based sauce poured over the top. While the type of sauce depends on the ingredients included in the timbale, the most common and versatile timbale sauces are Bechamel sauce (a traditional French white sauce made from milk, flour and butter) or simple cheese sauces.
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