Culinary Dictionary  "G"

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

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.