Glossary of cooking terms

Scored: To slice the meat or fish in a noughts and crosses style way. Sautéed: Lightly fried. Diced: To get [...]

Conversions

100gms = 2 tablespoons 2 dessertspoons (spoons you normally eat off) = 1 tablespoon 250mls = approx 1 cup

A two sided electric grill, such as a sandwich press, for example, determines breakfast, lunch and dinner and you would [...]

Fresh, if possible, is always the better choice. When you are cooking any dish that requires any of these ingredients [...]

We also have a herbs and spices must have list in your kitchen at all times too. With these ingredients [...]

For every 500gms of chocolate add ¼ cup of cream. Whisk constantly while melting in the saucepan. Melt on a [...]

The best way is to strain the sauce with strainer. Whisk the sauce again until smooth. Repeat the process if [...]

Option 1:Microwave for 2 mins in bowl, mix and allow to rest for 30 sec and microwave for another 2 [...]

Regardless of which type of meat sauce it is you made that is too thick you can thin it with [...]

Red wine White wine Dark meat Chicken Chicken (light red) Fish Fish (light red) Cream pasta Tomato based pasta Salads