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
EspumaEspuma is simply Spanish for foam, but has become the culinary word of choice to describe the bit of froth that's piped over, under or alongside food.
Purists will say that espuma is not merely a foam, and that using a gadget such as the iSi Gourmet Whip PLUS or iSi Thermo Whip PLUS you can make an exquisite foam (or, then, an espuma) of purées, coulis, creams, extracts or juices. It allows you to completely, or partially, do away with cream or egg as an emulsifier.
According to the celebrated Spanish Chef Ferrán Adriá, this new technique makes it possible to see and taste the “soul” of a food for the first time.
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
