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Cooking
Glossary
G
Galanga: Used in Thai
cooking, galanga is a
rhizome similar to
ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses
galanga,
chicken, green chilies, lemon grass and lime juice as well as coconut
milk.
Garbanzo beans: Also called
chickpeas.
Garnish:
Decorate food for eye and taste appeal.
Giblets: Edible internal
organs of poultry
and game including
the liver, heart and gizzard.
Glaze: Give food a shiny
coating of sauce
before serving (by
brushing with beaten egg, milk, syrup or melted preserves.
Grate:
To reduce food to small particles by rubbing against a grater.
Green onions: Same as
spring onions or
scallions, also called
green shallots (an inaccurate but occasionally used description for
spring
onions).
Grill: In the UK, the same
as US broiler;
in the US, a device
for cooking food over a charcoal or gas fire.
Grind:
To crush in a food chopper.
Grits: Usually a breakfast
item in the US
Southern region. Made
from the kernel of corn. When corn has been soaked in lye and the
casing
has been removed it becomes Hominy. The lye is rinsed out very well and
the corn is left to harden. Then the swollen hominy is ground up to the
texture of tiny pellets. When boiled with water, milk and butter it
becomes
a cereal similar to cream of wheat. It's used as a side dish for a good
old fashioned Southern breakfast. Sometimes you can make it with cheese
and garlic for a casserole.
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