Food and Cooking
Glossary
G
Galangal
Galangal is a member of the ginger family. It's widely used
in South-east Asian cuisine, particularly Thai cookery; it's
an important ingredient in Thai curry pastes. It can be bought
as fresh root, dried root or a dried, ground powder. The root
looks a bit like a knobbly Jerusalem artichoke.
Garam Masala
An aromatic mixture of ground spices used as a base for many
Indian dishes ('masala' means spice). The proportion of spices
changes according to the dish being cooked but the basic ingredients
are cumin, coriander, cardamom, black pepper and cinnamon. The
mixture can include other spices (such as caraway, nutmeg or
bay leaves), depending on whether the dish includes meat, vegetables
or fish. It's usually added towards the end of cooking.
Garlic
Garlic is a member of leek and onion family. There are many
varieties, differing in size, pungency and colour. The bulb
or 'head' of garlic is formed of 12 to 16 bulblets, called cloves.
Garlic has many culinary uses. The cloves are separated, peeled
and then used whole, chopped or crushed.
Gelatine
A product derived from the bones of animals, and used as a setting
agent for sweet or savoury jellies and pudding fillings. Gelatine
comes in powder form or in leaves and is tasteless.
Ghee
A form of clarified butter used in Indian cookery. The clarified
butter (the butter is slowly melted, thereby separating the
milk solids, which sink to the bottom of the pan, from the golden
liquid on the surface) is simmered until all the moisture evaporates
and the milk solids begin to brown, giving the resulting butter
a nutty, caramel-like flavour and aroma.
Ginger
A spice that comes from the rhizome (a thick underground stem)
of the Zingiber officinale plant. Ginger can be used fresh (often
called root ginger or ginger root) or dried and ground to a
powder. Ginger adds a touch of heat to both sweet and savoury
dishes and is used in cuisines throughout Asia and Europe.
Globe Artichoke
The globe artichoke is related to the thistle. Its leaves are
eaten, along with the bottom part of the flower, called the
heart (which you can also buy tinned). It makes a delicious
starter simply boiled whole and served with melted butter, mayonnaise,
hollandaise or vinaigrette for dipping the leaves into. Break
off each leaf and draw the soft fleshy base through your teeth.
Gluten
Gluten is a mixture of two proteins present in cereal grains,
in particular wheat. It's a key factor in the success in all
kinds of baking because it's gluten that absorbs liquid, giving
dough its elasticity and strength. The kneading process helps
to develop and distribute the gluten present in the flour.
Gorgonzola
An Italian blue cheese made from pasteurised cows' milk. It's
pale yellow streaked with greenish-blue veins. It has a distinct
smell and can be mild, strong or sharp in flavour depending
on its maturity. Gorgonzola is rich and creamy, generally used
uncooked. It's often eaten as a dessert cheese but is also good
in salads and dips.
Gram Flour
A flour made from ground chickpeas. It's pale yellow and powdery
and has an earthy flavour best suited to savoury dishes. Gram
flour contains no gluten and is widely used in Indian cookery.
Gratin
A gratin is any dish that's topped with cheese or breadcrumbs
mixed with knobs of butter, then heated in the oven or under
the grill until brown and crisp. The terms 'au gratin' or 'gratinée'
refer to any dish prepared in this way. Special round or oval
gratin pans and dishes are ovenproof and shallow, which increases
a dish's surface area, thereby ensuring a larger crispy portion
for each serving.
Gravy
Traditionally, 'gravy' meant simply the naturally concentrated
juices that come from meat as it roasts. The juices can also
be combined with a liquid such as chicken or beef stock, wine
or milk and thickened with flour, cornflour or some other thickening
agent to make a thicker, more sauce-like gravy.
Griddle
A flat cast-iron pan traditionally used for breads and scones.
More recently griddles tend to have a ridged surface and are
used for cooking vegetables, meat and fish. It tends to be thought
of as a healthier method of cooking as the fat from the meat
drains away down into the grooves.
Groundnut
Also known as a peanut or monkey nut. This edible nut is the
seed of a member of the pea family, so is not a true nut. The
pods mature underground and each contain two to four seeds.
Guacamole
A Mexican dish of mashed avocado mixed with lemon or lime juice
and various seasonings (usually chilli powder and red pepper).
Sometimes finely chopped tomato, onion and coriander leaf are
added. You can make it as chunky or as smooth as you like.
Gumbo
A thick, gelatinous, soupy stew from Louisiana, thickened with
okra. Made with chicken, fish, pork, turkey or seafood, it's
typically spicy in flavour, as is much Cajun cooking. It's also
a popular dish in many other southern states and in the West
Indies.
