Glossary of Culinary Terms

A	B	C	D	E	F	G	H	I
J	K	L	M	N	O	P	Q	R
S	T	U	V	W	X	Y	Z

Click on a letter for links to glossary of culinary terms.

g
GALANGAL - Used in Thai cooking, galangal is a rhizome similar to ginger
in many ways. Tom ka gai (chicken in coconut milk soup) uses galangal,
chicken, green chilies, lemon grass and lime juice as well as coconut
milk.

GARBANZO BEANS - see Chickpeas

GRAHAM CRACKERS - A wholemeal biscuit (cookie) with honey and soda
taste. Can be substituted for Digestive Biscuits but are not exactly
the same thing.

GRAVLAX - Also called gravad lax. Scandinavian cured salmon. 'Gravad'
literally means 'buried'. Originally, salmon and other fish was
'buried' in the ground, or under snow and ice, to preserve it and to
keep it cool. Now, the salmon is cured in salt-sugar-pepper-dill mixture
while under refrigeration.

GREEN ONIONS - see Scallions

GREEN SHALLOTS - an inaccurate but occasionally used name for Scallions.

GRILL - In the UK, the same as US broiler; in the US, a device for
cooking food over a charcoal or gas fire, outdoors. Also see Broiling.

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. Grits are cooked very much like rice, i.e.
boiled in water, usually with some salt (except you must stir grits).
Butter is most commonly added after cooking. It's used as a side dish
for a good old fashioned Southern breakfast. Eggs are frequently mixed
in with the grits (after having been served separately). Sometimes they
are made with cheese and garlic for a casserole. They are also served
with gravy, shrimps, etc.

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Last updated :09 Jun 2008