Cooking Dictionary Results

G

Granola - a mix of grains, nuts and dried fruits, sometimes coated with oil and honey, eaten for breakfast or as a snack.

Grappa - a brandy distilled from the stalks and grape skins that remain after the wine has been pressed. See eau-de-vie.

Grapes - smooth-skinned, juicy berries (with or without seeds) that grow in clusters; members of the genus Vitis, they are used for wine-making, raisins and eating out of hand.

Grate - to reduce a larger piece of food to smaller particles by rubbing it against a coarse, serrated surface, either by the use of hand-grater or a food processor.

Grater - a square metal or plastic instrument with perforations stamped in it against which goods can be rubbed to break off particles.

Gravy - a sauce made from meat or poultry juices combined with a liquid (ex. milk, broth or wine) and a thickening agent (ex. flour or cornstarch).

Grease - to cover the cooking surface of a pan or dish with a fat to keep foods from sticking to it.

Great Northern Bean - a large, flat, kidney-shaped white bean; has a delicate flavor and is generally available dried.

Green Bean - a long, slender green pod that contains several small seeds; the entire crisp pod is edible; also known as a string bean (because of the fibrous string that runs down the side; modern varieties do not have this fiber), fresh bean and snap bean.

Green Onion - See Scallion.

Grenadin - thin slices of fillet of veal, larded and braised.

Grenadine - a red sugar syrup made from pomegranate juice, and used to flavor drinks and to sweeten food.