Cooking Dictionary Results

G

Griddle - a flat pan often of cast iron, used for cooking pancakes, omelets or steaks on top of the stove.

Griddle Cakes - in the United States and Canada a another name for pancakes, flapjacks and hotcakes. In England and Scotland, a name for drop scones.

Gridiron - a metal frame used to hold meat or fish as it cooks over a flame.

Grill - 1. To cook on a grill. 2. Cooking equipment in which the heat source (gas, charcoal, hardwood or electric) is located beneath the rack on which the food is placed; it is generally not enclosed, although it can be covered.

Grind - to reduce food to particles by using a food chopper.

Grits - Coarsely ground dried corn, served boiled, or boiled and then fried.

Ground Cherry - a berry sometimes called husk tomato, it is used to make preserves.

Groundnut - a peanut.

Gruyère Cheese - Swiss Gruyère is named for the valley of the same name in the canton of Fribourg. This moderate-fat, cow's-milk cheese has a rich, sweet, nutty flavor that is highly prized both for out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale yellow interior with well-spaced, medium-size holes. It's made in 100-pound wheels that are cut into wedges for the market. Gruyère is also produced in France and several other countries.

Guacamole - a Mexican dip, sauce or side dish made from mashed avocado flavored with lemon or lime juice and chiles; sometimes chopped tomatoes, green onion and cilantro are added.

Gum Arabic - a preservative made of sugar, water, and powdered acacia. It is used with leaves such as mint and rose.