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
Master stockMaster stock varies from chef to chef, but is usually based on soy sauce, rice wine, rock sugar, fresh ginger and star anise. The nice thing about it is that it can be kept and used again and again, simply freshened up with some new spices. When cooking duck, strain the stock and bring it back to the boil, then cool it and store it in the fridge or freezer. Remarkably, it matures with age. In Cantonese cooking, a whole chicken is cooked in the same way.
Click for a wonderful recipe for Shanghai soy duck with master stock
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
