noun a type of drum typically used in Latin American music
In music, a timbale is a type of percussion instrument consisting of two shallow single-headed drums of different sizes, typically played with sticks.
In culinary arts, a timbale refers to a type of dish that is cooked in a cylindrical mold and then unmolded before serving, often made with ingredients such as rice, vegetables, meat, or seafood.
In French cuisine, a timbale can also refer to a type of pastry or dessert made in a mold, such as a custard or mousse.
In Latin American cuisine, specifically in countries like Cuba and Puerto Rico, timbale can refer to a dish similar to a meat or seafood pie made with ingredients like plantains, rice, and various meats or seafood.
A timbale is a type of dish made by layering ingredients such as rice, vegetables, and meat in a mold and then unmolding it before serving.
In music, a timbale refers to a type of drum typically used in Latin American music genres such as salsa and mambo.
Timbales can also refer to a type of small savory or sweet pastry often served as appetizers at events and parties.
Caterers may offer timbales as part of their menu options for events and special occasions.
Food critics may review and critique the presentation and taste of timbales in restaurants and food establishments.