Confused about a culinary term?
Whether you want clarity on a cooking technique, recipe term or specific ingredient,
you'll find it here in our A to Z guide to epicurean wisdom. Use the keyword search
or the alphabetical index above to get to grips with culinary lingo.
Coffee with a conscience
The next time you're ordering your favourite morning cappuccino, spare a thought for the planet. Here's why.
Glossary
Bain-marie This always sounds terribly grand, and although you can buy specific equipment for the job, a bain-marie need only be a roasting tin half-filled with hot water.
It's used for protecting dishes requiring gentle heat (such as egg-based desserts) from the fierce heat of the oven. It can also refer to a double saucepan or double boiler (a bowl suspended in a saucepan half-filled with water) used for melting chocolate or thickening sauces that are prone to curdling over direct heat.
When using a bain-marie, the bowl shouldn't touch the water. Keep an eye on the level of water - it can easily evaporate even if it's kept at a simmer.
conversion table
½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml
Fahrenheit - Celsius
Subtract 32, then multiply by 0.56
Celsius - Fahrenheit
Multiply by 1.8, then add 32
