Ingredients
What’s the difference between Manchego cheese and halloumi cheese? Do you know the best way to cook langoustines? And what about samphire – what even is it? In our Ingredients section, we explain every ingredient you’ll ever find on the shelves, and how to cook with each one.
Vacherin
Vacherin mont d'or is a cheese made from cow's milk with a creamy, rich texture. It's best eaten warm – after being baked – with a spoon.
Butterfly
To butterfly is a French technique used when a piece of meat is too thick to cook through without it drying out, or simply to reduce the cooking time of the meat.
Acidulated water
What is acidulated water? Find out in our delicious. cook's dictionary
Blanching
Blanching is a cooking technique in which vegetables are boiled briefly before being plunged into cold water to halt the cooking process.
Emulsion
An emulsion involves whisking two liquids, that normally can't be combined, quickly in order for them to mix or blend, as very small droplets of each are dispersed in each other.
Piri piri
Piri piri is the name of both the African bird’s eye chilli and the marinade, made from oil, cayenne pepper and salt, for the Portuguese chicken dish.
Jalapeño chilli
Jalapeño chillies are commonly used in Mexican cooking and praised for their slightly sweet and smoky flavour. They are often used in salsas or sliced and used to top nachos and pizzas.
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