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
Tahini paste and sauceTahini paste, often used in Middle Eastern cooking, is made of ground sesame seeds - using about 5 cups of sesame seeds ground to a paste in 1 1/2 cups olive oil.
Tahini sauce is used to flavour soups and stews. Here's a quick recipe:
Combine 1/2 cup of tahini paste, 3 large fresh garlic cloves, 1 t olive oil, a pinch of fresh parsley, salt and pepper and process, blend or crush until smooth. Add equal parts of water, apple cider vinegar and fresh squeezed lemon juice slowly to the mix as you combine the ingredients. Use as much liquid as you like for taste and texture. If you prefer a creamier tahini sauce, add a tbsp. or two of either buttermilk or natural yogurt.
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
