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
GanacheGanache is either a Swiss or French invention, and suprisingly easy to make - as long as you follow the rules. Essentially it's an icing or frosting consisting of cream that is brought to boiling point, then poured over chocolate and then mixed. One part cream to three parts chocolate will result in a nice frosting - especially if little butter or oil is added. Using one part cream to two parts chocolate will create a denser, more spreadable topping. A ratio of 1:1 will result in a spreadable filling for cakes. Lemon rind, liquor and coffee, for example, can be added for flavour. Do use the best quality chocolate you can find as this makes all the difference.
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
