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
Hoisin This Chinese mahogany-dark, thick sauce is made from fermented wheat and salted soya beans, sugar, vinegar, sesame oil and red rice for colouring. It is flavoured with five-spice powder.
It is used in marinades, as a glaze for meat or poultry.
For dipping, it is often thinned down with sesame oil and black vinegar.
And it is used for spreading on small thin coriander pancakes to wrap around crispy pieces of Beijing (once Peking) duck.
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
