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
Italian meringueSometimes known as seven-minute icing, a smooth, it's a creamy meringue made by beating hot sugar syrup (as opposed to granulated sugar) into stiff egg whites and used to ice cakes or pastries.
Because of its stability, Italian meringue can be used to ice cakes and pastries, to make really stable butter-cream icing and can also be used in soufflés.
A regular meringue, however, has to be cooked, or blended in batter and then cooked, to prevent it from deflating quickly.
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
