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
EscalopeEscalope means a thin slice of white meat. If taken from fillet, veal escalopes are tender and lean. They are usually oval in shape, are flattened before being lightly fried or sauteed. They can be slightly dry and lacking in flavour, so are often cooked in sauce, with cream or mushrooms. The classic method of preparing escalopes is to coat them with breadcrumbs.
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
