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.
An SA first: Free-from-lactose dairy products
In a first for South Africa, Woolworths has introduced a new fresh free-from-lactose range of milk and yoghurt products
Glossary
Anchovy essenceBurgess Anchovy essence, a thick, oily sauce, is a natural concentrate of
anchovy that’s brilliant for adding a punch of fishy flavour to seafood meals or a savoury tang to meaty dishes. The product you mention is pinkish in colour and made in Britain by a company established in 1760.(The sauce was very popular in the late 19th century.)
Used sparingly, anchovy essence can substitute Asian fish sauce. Find it at Thrupps in Johannesburg, tel: (011) 268-0298, www.thrupps.co.za; or Giovanni’s Deliworld in Cape Town, tel: (021) 434-6893.
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
