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
Marinate To steep fish, meat or vegetables in a highly seasoned and flavoured liquid (the marinade) usually containing oil, wine or lemon juice, herbs and spices, in order to tenderise and add flavour.
Marinating can transform bland, cheap or tough cuts of meat. It can be cooked or uncooked and can take as little as half an hour or as long as a couple of days depending on the recipe. After the food is marinated you can add the strained liquid to an accompanying sauce, but always cook it thoroughly before serving.
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
