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Galangal - A
root spice related
to ginger, which has
a musky flavor
reminiscent of
saffron. It is found
dried whole or in
slices, and also in
powder.
Galantine -
[French] A paté-like
dish made of the
skin of a small
animal, most often
chicken or duck,
which is stuffed
with a forcemeat of
this animal.
Additional strips of
meat, blanched
vegetables, and
truffles are also
layered with the
forcemeat. This is
then wrapped or tied
and poached in
broth. Galantine are
always served cold
with their aspic,
whereas ballottines
may be hot or cold.
These terms are
often used
interchangeably.
Galette -
[French] pancake;
usually sweet, made
of batters, doughs,
or potatoes.
Brioche-type dough
or puff pastry are
often used. Small
short butter cookies
were once also
called galettes. The
term has now been
stretched to include
preparations made of
vegetables or fish.
Different from a
croquette, these
cakes are not
breaded.
Gallina -
[Italian and
Spanish] chicken;
hen; fowl.
Gandules -
[Spanish] pigeon
peas.
Gans - [German]
goose
Garam Masala -
An Indian spice
mixture with a more
complex flavor and
aroma than curry.
The mixture is
always made fresh by
the Indian cook,
never purchased
pre-ground. The
mixture may include
cumin, fennel,
coriander, cardamom,
cinnamon, saffron,
pepper, chiles, and
caraway. Garam
Masala is also used
as a condiment,
being added to a
dish at the end of
cooking.
Garbanzo beans -
Also known as ceci
or chickpeas. Very
popular legume
utilized in
Mediterranean and
Mexican cuisine.
Garbanzo flour -
Flour ground from
dried garbanzo
beans. Also called
ceci flour.
Found in
delicatessens,
Italian specialty
shops, health food
stores and some
supermarkets.
Garbanzos -
Chickpeas;
originally from
Spain; round, beige
beans with a nutty
flavor.
Garlic - Known
as the stinking
rose. A member of
the onion (and thus
of the lily) family
is available year
round. One of the
most important
seasonings and a
delicious tasting
cooked vegetable.
Look for hard bulbs
that have not
sprouted and each
clove is firm. Size
and color are
unimportant.
Garlic, Mexican
- Mexican garlic has
a dark pink-blue hue
to the husk and is
sharper than white
garlic; usually
mashed or roasted
for Southwestern
cooking.
Garlic and Red Chili
Paste - Very hot
Chinese sauce made
of red peppers and
garlic. Good
condiment for other
Asian cuisines as
well. Found in
Oriental markets
some finer
supermarkets or
substitute garlic
and Tabasco.
Garlic chives -
Light green in
color, long thin
stalks with a small
bud on the tip. Find
fresh is some Asian
markets.
Garnacha -
[Spanish] round
antojito of tortilla
dough; tartlets of
fried masa filled
with black bean
paste and ground
beef, covered with
tomato sauce, and
sprinkled with
cheese; usually
served as an
appetizer.
Garni -
Garnished.
Garnish - You
can garnish for
appearance, flavor,
or both. A sprig of
parsley next to a
sautéed chicken
breast does little.
A small handful of
parsley sprinkled
over the same meat
adds great flavor
and lends color
contrast.
Garnitures -
Garnishes
Gâteau -
[French] cake
Gazpacho - A
cold spicy vegetable
soup served
throughout all of
the Spanish
countries. The most
common version is
one made with a
coarse purée of
fresh tomatoes
flavored with
vinegar and olive
oil, embellished
with diced raw
vegetables like
onions, cucumbers,
and peppers. A light
gazpacho is made
with a purée of
cucumber, and served
with an array of
garnishes for the
diner to choose
from. Roasted
almonds, avocados,
and croutons are
common garnishes.
Geflügel -
[German] poultry.
Gefüllte -
[German] stuffed/
Gehackte -
[German] chopped.
Gelati -
[Italian] ice cream.
Gelatin, gelatine
- A protein
produced from
animals, used to gel
liquids. It is
odorless,
flavorless, and
colorless. It is
found in granular
and sheet form. It
is found available
also in fruit
flavored form. Fruit
flavor gelatin has
sugar and flavors
added.
Gelato - An
Italian frozen
dessert made of
whole milk and eggs.
This gives richness
without flavors
becoming masked by
the fat from cream.
The flavors are very
intense and the
texture is soft and
silky.
Gelé - [French]
jellied; iced.
Gem - A muffin.
Gem irons - Cast
iron muffin pans.
Gem pan - Muffin
pan.
Gemüse -
[German] vegetables.
Genevoise - A
sauce for fish made
from a special white
roux.
Génoise - A cold
mayonnaise sauce
made with nuts and
cream.
Genoise -
[French] a very rich
sponge cake made
with eggs and
butter. This may be
eaten as is with
whipped cream or
fruit, but also used
as the foundation
for many other cake
preparations.
Ghee - [India]
cooking fat. Most
commonly used is
clarified butter
made from the milk
of buffalos and
yaks. In regions
where milk is
unobtainable,
mustard and sesame
oil are used.
Gianduia - a
classic Italian
combination of
chocolate and
hazelnuts.
Giblets - The
cleaned gizzard,
liver, and heart
(sometimes the neck
too) of poultry,
generally used to
flavor gravy.
Gill - Liquid
measure equal to 1/4
pint.
Ginger - A root
originally grown in
the Asian tropics;
Southwestern recipes
usually call for
ground dried ginger.
Glacé - [French]
a highly reduced
stock used as an
essence in flavoring
sauces and enriching
soups and stews.
Veal glace is used
for all meat
preparations and
stands up the best
to the long
reduction required.
Fish and shellfish
glacés are used, but
their flavor can
become dirty tasting
and bitter from too
long of a reduction.
Glacé de Viande
- [French] Meat
glaze or residue in
the bottom of a pan
after roasting or
frying meat;
concentrated meat
stock.
Glass Noodles -
See "Cellophane
Noodles"
Glaze - To coat
with a food with a
thin liquid, such as
aspic, jelly, egg
wash or chocolate
topping, that will
be smooth and shiny
after setting.
Glucosa -
[Spanish] corn
syrup.
Gluten - The
protein found in
wheat flours.
Gluten (also called
vital gluten) is one
of several
components of the
wheat berry that is
milled to make
flour. It is high in
protein and
contributes to a
lighter bread,
higher rise, and for
those at high
altitude, an elastic
quality that reduces
the likelihood of a
rising loaf falling.
Gluten gives the
dough more stretch.
Developing the
gluten is the result
of mixing and
kneading that
results in the
elastic properties
described above
being developed in
dough from gluten in
it. By hand
kneading, or by
kneading in an
automatic
breadmaker, the
elasticity develops
only to the extent
that gluten is
present in the
flour.
Various flours have
more or less gluten
present. All flour
has some gluten
(vital gluten).
Bread flour has
considerably more
gluten than, for
example, all-purpose
flour. Flour with a
more gluten is good
for bread making,
but should not be
used for cake
making.
Gluten (vital
gluten) can be added
to all-purpose flour
to give it the
amount of gluten
already in bread
flour. All-purpose
flour with gluten
added is often
cheaper than bread
flour. It is added
to bread flour to
give extra rise and
consistency (which
is why bakers use
it). It is added at
high altitudes to
provide extra
elasticity. The
chemical reason has
to do with reduced
density at high
elevations which
causes the rising
bread to fall if the
dough lacks extra
elasticity.
Gluten (vital
gluten) is available
at health food
stores. Many health
food stores have it
in bulk and in
boxes.
Gnocchi -
[Italian] pronounced
"nyo-kee." Soft,
delicate Italian
dumplings that melt
in your mouth.
Contrary to what you
may often find in
the United States,
they're not "lead
bellies'' and should
never be chewy or
gummy. Homemade
gnocchi are easy to
make, and once you
get the knack, you
can whip up a batch
in no time. Because
they freeze well,
you can double the
recipe and have an
extra batch on hand
for a quick meal.
Traditional gnocchi
are made from white
potatoes; however,
creative cooks use
ricotta cheese,
spinach, sweet
potatoes, chopped
herbs, semolina,
squash and even
polenta instead of
potatoes. Once the
gnocchi are made
they are cooked in
boiling water, and
then sauced or
tossed with melted
butter. Experiment
with your favorite
winter squash or
organic sweet
potatoes and
whole-wheat flour
for a perfect,
healthy food.
Finished with a
simple sauce of
garlic, herbs and
olive oil, these
tender morsels are
irresistible.
Gnocchi is also the
name of a pasta with
a similar shape.
Goat cheese -
Also packaged as
"chèvre," goat's
milk cheese is pure
white with a
distinctive tart
flavor. It can range
from creamy and
moist to dry and
semi-firm, and is
packaged in a wide
variety of shapes,
from cylinders to
discs.
Golden beets -
Yellow ocher-colored
beets. Sweeter
vegetable than red
beet varieties.
Golden syrup -
[Great Britain]
Light Karo syrup is
the U.S. equivalent.
Gonch - Hook
used to lift lids
from Dutch ovens.
Gorditas -
[Spanish] little fat
ones; corn flour
patties, usually
slit, then stuffed;
often found unslit,
with the filling
served on top or
between two of them.
Gorgonzola -
[Italian] cheese
made from cow's milk
cheese that is white
or yellow and
streaked with blue.
It has a distinct
aroma and can have a
mellow, strong, or
sharp flavor,
depending on its
degree of maturity.
Similar to American
blue and French
Roquefort cheeses.
Gouda cheese -
[Dutch] cheese made
from cow's milk with
a firm, smooth
texture similar to
cheddar. Available
in both young and
aged varieties.
Gougere - A
savory pastry made
of choux paste
flavored with
cheese. This may be
made in individual
puffs or piped into
a ring of puffs,
which is served with
a pool of sauce in
the center of the
ring.
Goujon -
[French] Gudgeons -
small fish fried and
served as a garnish.
Goulash - A
Hungarian soup/stew
made with beef and
liberally seasoned
with paprika. Some
versions add
gremolata at the
very end of cooking
or sprinkled over
the top.
Granadilla -
[Spanish] passion
fruit.
Grand Marnier -
[French]
Orange-flavored,
cognac based liqueur
produced in France.
Grande -
[Spanish] large.
Granita -
[Italian] water ice;
a coarse fruit ice
similar to sorbet,
without the
meringue, which is
often flavored with
liqueurs.
Graniti -
[French] sorbet,
grained and flavored
ice.
Grano de elote -
[Spanish] corn
kernel.
Granola - A
combination of
assorted toasted
grain (oats), dried
fruits and nuts
usually served as a
breakfast cereal.
Some blends are
sweetened with honey
and/or brown sugar.
Granulated Garlic
- A dried form of
garlic that has been
ground into granules
rather than powder.
Granulated garlic
can be used much the
same as garlic
powder, but has
about half the
flavoring power as
the same measure of
garlic powder and
like powder, the
granules lack in
providing the garlic
texture of a fresh
garlic. 1 teaspoon
of granulated garlic
equals 1/2 teaspoon
of garlic powder.
Granulated sugar
- This is the basic,
refined "white
sugar" for daily use
and most baking.
Grape Leaves -
The leaves of the
grapevine, often
used in Greek and
Middle Eastern
recipes to wrap food
for cooking. Pickled
in jars in brine.
Find in finer
supermarkets and
delicatessens. May
use fresh grape
leaves, but blanch
them first in
boiling water for
one minute.
Gras - [French]
fat.
Grasa -
[Spanish]
shortening.
Gratin, au -
[French] dishes
cooked in the oven
which form a crust
on the surface. This
is expedited by
placing the dish
under the broiler.
Bread crumbs and
cheese are often
sprinkled on top of
these dishes to help
form the crust.
Gratinados -
[Spanish] au gratin.
Gratinée -
Served with a bread
crumb or cheese
topping.
Grav Lax, Gravad
Lax - Whole
salmon fillets that
have been cured with
salt, sugar, and
pepper, then
flavored with dill.
The salmon is then
sliced paper thin
and served with
pumpernickel bread,
sour cream, capers,
onion, and lemon.
Other spellings for
this are gravadlax
and gravlax.
Gravy - Gravy is
simply a sauce made
from meat juices.
It's usually diluted
with water, milk,
wine, or stock, and
thickened with flour
or cornstarch.
Greaseproof paper
- wax or waxed
paper.
Greasy sack outfit
- Used packouts on
mules instead of a
chuck wagon.
Grecque - Foods
that are prepared in
the style of Greece.
This is usually used
for dishes with
lemon, garlic, and
olive oil. But the
addition of
tomatoes, peppers,
and fennel often
allows a dish to be
called a la grecque.
Green and red leaf
lettuce - These
basic salad greens
are distinctive,
pleasantly biter
loose leaf,
bunching, or cutting
lettuces.
Green beans -
These may be one of
any number of beans
that are eaten
fresh, such as
string bean, the
thin haricot vert,
the yard long bean,
the wax or yellow
bean, and the
romano. All can be
eaten raw, briefly
cooked, so they
remain crunchy, or
cooked to complete
tenderness. Buy
beans that snap
rather than fold
when you bend them.
Green onions -
Long green herb,
like a large chive.
Also known commonly
in some parts of the
world as a
scallions.
Greens - A
variety of
vegetables are
classified as
greens, broccoli
raab, kale, mustard
or turnip greens,
spinach, collards,
chard, dandelions,
escarole, and so on.
Look for bright,
crisp, firm leaves
with no wilting,
dry, or yellowing
leaves.
Gremolata - A
mixture of chopped
parsley, garlic, and
lemon peel. This is
added to stews at
the end of their
cooking time to add
a pungency to the
dish. Used in some
recipes for osso
buco a la Milanese,
and Hungarian
goulash.
Grenadine -
Syrup flavored with
pomegranates, used
as flavoring and
sauce.
Grenouilles -
[French] frogs,
frogs' legs.
Griddle - A flat
metal surface with a
handle, for making
pancakes, etc.
Grill - To
broil.
Grillade - An
individual serving
of round steak,
usually top round,
and usually broiled.
Grissini -
[Italian] bread
sticks.
Grits - The
dried kernels of
white hominy (made
from corn); eaten as
a cereal that is
similar in texture
to pudding.
Groats - The
dried kernels of
wheat or oats.
Ground beef -
Simply beef that has
been finely chopped,
ground beef is sold
fresh or frozen. The
USDA recommends
cooking to the well
done stage (165°F).
Ground red chiles
- When finely
ground from dried
red chiles, it is
pure chile powder,
which is different
from blended chili
powder.
Ground red pepper
(cayenne pepper)
- made from ground
dried cayenne
chiles.
Grouper - There
are hundreds of
varieties of this
excellent
all-purpose fish
with delicious,
meaty, lobster-like
texture. Has white,
tender, mildly
flavored flesh that
pulls off the bones
easily. Fillets are
great for grilling
or deep-frying. Can
also be "kababed."
Grubpile - A
call from the cook
to "come 'n' get
it."
Grunt - Ranch
term for dough
pudding.
Grunt and cluck
- In cowboy lingo,
ham and eggs.
Gruyere - A
moderate-fat cow
milk cheese with a
rich, sweet, nutty
flavor that is
prized for both
out-of-hand eating
and cooking. It is
usually aged for 10
to 12 months and has
a golden brown rind
and a firm,
pale-yellow interior
with well-spaced
medium-size holes.
Guacamole -
[Spanish] a dip made
of mashed avocadoes
seasoned with
onions, tomatoes,
garlic, chiles, and
cilantro. This is
mostly eaten as a
dip for fried corn
chips, but it is
also very good with
raw vegetables and
as a topping for
various dishes.. You
may also use it as a
filling for burritos
and tacos.
Guajillo chiles
- Also known as
chili gauque; fresh
guajillo chiles are
known as mirasol
chiles; medium-hot
Mexican orange-red
chiles; skinny and
about four to six
inches long; used in
stews, soups,
sauces; go well with
chicken and pork
dishes, blackberry
and apple flavors,
and grassy herbs
such as marjoram and
thyme; New Mexico
chiles may be
substituted.
Guajalote -
[Spanish] turkey;
wild turkey.
Guava - A fruit
cultivated in Peru
and Brazil for over
500 years; it is
very sweet but has a
strong odor and many
abrasive seeds; it
is acid when unripe
and ripens at room
temperature, at
which time it has a
sweet aroma; bright
yellow to hot pink
flesh; best in
sorbets, beverages
and sauces because
of the abundance of
pithy seeds.
Guayaba -
[Spanish] guava; a
yellow-green fruit
with pale, faintly
pink flesh, about
the size of a plum;
extremely fragrant
when ripe; Guava
paste is often
served with cream
cheese as dessert;
the fruit is cooked
with sugar until
thick, then canned
or shaped into
blocks.
Güero chiles - A
fresh chile; blond
or light skinned; a
generic term applied
to a variety of
yellow chiles;
generally refers to
long tapered
varieties such as
banana peppers,
Hungarian wax chiles
and Santa Fe
grandes; mildly
sweet to slightly
hot, with a waxy but
tart texture; used
in yellow moles,
salads, salsas and
escabeches.
Gugelhopf -
[German] a sweetened
yeast coffee cake
baked in a fluted
ring mold.
Guiche -
[French] Alsatian
open tart with
savoury filling on
top of cream and
eggs. Equivalent to
quiche.
Guineítos -
[Spanish] green
bananas.
Guiso -
[Spanish] stew.
Gumbo - A thick
Southern style
soup/stew made with
meat, poultry, fish,
shellfish or
vegetables. Served
over plain white
rice. Okra, filé
powder, and roux.
All methods are
acceptable, and all
are considered
traditional.
Gut robber - In
Western United
States lingo, the
cook; also known as
bean master or
biscuit roller.
Gyros -
[Grecian] a
sandwich; pronounced
"YEAR-os." A blend
of lamb, beef and
seasonings, seared
and stuffed in a
pita topped with
diced tomatoes,
onions and tzatziki
(pronounced "za-ZEE-kee"),
a savory yogurt
sauce loaded with
garlic and
cucumbers.
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