Glossary

Molasses

A thick, dark, heavy syrup that is a by-product of sugar refining. Molasses has a slightly tart flavour that is favoured into the making of rich fruit cakes, gingerbread and treacle toffee.

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Cooking pasta

When cooking pasta the golden rule is to have the water rolling and boiling. This prevents the pasta sticking together. Also add plenty of salt to the cooking water. Drop in pasta, stir once then cook for 7 minutes (for fresh pasta) or according to packet instructions for dried pasta.

Glossary

Charcuterie

A collective term in French cuisine meaning "cooked meat" such as rillettes, terrines, pate, confit, and saucisson.

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Molasses

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