Cooking Dictionary Results

G

Gazpacho - an iced soup made with fresh ripe tomatoes, cucumbers, sweet peppers, onions, and seasonings, marinated overnight. Mexican in origin.

Gefilte Fish - a traditional Jewish dish of poached stuffed fish, whole or in balls, served hot of cold.

Gelatin; Gelatine - a colorless, odorless and flavorless mixture of proteins from animal bones, connective tissues and other parts as well as from certain algae (agar agar); when dissolved in a hot liquid and then cooled it forms a jelly-like substance used as a thickener and stabilizer in molded desserts, cold soups, chaud-froid creations and the like and as a fining agent in beer and wine.

Genoese - a light cake made of eggs, sugar, butter and cake flour. Genoese is known for its versatility. It can be used for baked alaska, lady fingers, an iced birthday cake.

Ghee - clarified butter used in Asian cooking. (see Clarified Butter). Click here for making your own Ghee.

Gherkin - small cucumber species 1 1/2 inches long, for pickling.

Giblets - the heart, liver, gizzard and neck of fowl and small game, used to make stews, soups and specialty dishes.

Gigot - French term for a leg of lamb.

Ginger Beer - a milky alcoholic drink that is effervescent and ginger flavored. Made with gingerroot.

Ginger, Ginger root - the gnarled, bumpy rhizome (called a hand) of a tall flowering tropical plant (Zingerber officinale) native to China; has a tan skin, ivory to greenish-yellow flesh, a peppery, fiery, slightly sweet flavor with notes of lemon and rosemary and a spicy, pungent aroma; used to flavor beverages and in sweet and savory dishes in Asian and Indian cuisines; available fresh, powdered, preserved in sugar, crystallized, candied or pickled.