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.
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Glossary
Manchego
Manchego cheese is a hard cheese from the La Mancha region in Spain, made from the milk of Manchega sheep
It is ivory-coloured with a firm, buttery texture and a distinctive creamy, slightly piquant flavour.
Known for herringbone-like patterns on the rind which are formed by the surface of the press that is used during manufacture.
Try it over pastas such as fresh wholewheat pasta tossed with panfried mushroom, ripe avo and cream.
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
