Culinary Dictionary  "G"

Our ever growing online community Dictionary and Food and Culinary Terms, Phrases and Cooking Techniques that begin with the letter G.

Garlic

The strongly scented, pungent bulb of a plant closely related to an onion. A garlic clove is one of the several small segments that make up a garlic bulb. Elephant garlic is larger, milder, and more closely related to the leek. Store firm, fresh, plump garlic bulbs in a cool, dry, dark place; leave bulbs whole because individual cloves dry out quickly.

Convenient substitutes are available; for each clove called for in a recipe use either 1/8 teaspoon garlic powder or 1/2 teaspoon bottled minced garlic.

Garnish

Garnish. Is to add visual appealing element to a finished dish. Solely for presentation purposes, but can be an edible accent to the plate. Some chefs use a rule of thumb that if something is added for the sole purpose of contrast or color than it is not needed. Some disagree.

Gelatin

A dry ingredient made from natural animal protein that can thicken or set a liquid. Gelatin is available in unflavored and flavored (Jell-O) forms. When using, make sure the gelatin powder is completely dissolved. Available as a powder, or in dissolvable ‘sheets’.

Do not mix gelatin with figs, fresh pineapple (canned pineapple is not a problem), fresh ginger, guava, kiwifruit, and papaya, as these foods contain an enzyme that prevents gelatin from setting up.

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