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
StockA flavoured liquid base for making a sauce, stew or braised dish. Made by simmering beef, chicken or fish with vegetables, aromatic ingredients and water. Vegetable stock is made exclusively with vegetables.
Fresh stocks, stock cubes and powders can be bought from most supermarkets. There are many varieties but the main ingredients of stock cubes and stock powders are herbs and spices, yeast extract, caramel, sugar, salt, onion, celery, fat and monosodium glutamate (MSG).
If you want to avoid MSG, check the product ingredients before you buy, because there are some powders and cubes without it. Stock cubes and powders are good to use when there's no time to make fresh stock but be cautious with your seasoning because they can be quite salty.
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
