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Showing: gado gado; gado-gado - garlic flakes

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gado gado; gado-gado

BY: The Food Lover's Companion

This Indonesian favorite consists of a mixture of raw and slightly cooked vegetables served with a spicy peanut sauce made with hot chiles and COCONUT MILK. Some-times the term "gado gado" refers only to the spicy sauce, which is used as a condiment with rice and various vegetable dishes.

galangal; galanga root; galingale

BY: The Food Lover's Companion

A rhizome with a hot, ginger-peppery flavor, galangal is used primarily as a seasoning. Greater galangal, also called Laos ginger, Siamese ginger and Thai ginger, is the best known and most widely available. It grows throughout Southeast Asia and is particularly popular in Thai cooking. This creamy white-fleshed rhizome is often used as a substitute for GINGER. Laos is the name given to the powdered form of greater galangal, which is slightly more intense than the fresh form. Greater galan...

galantine

BY: The Food Lover's Companion

A classic French dish that resembles a meat-wrapped PÂTÉ. It's made from poultry, meator fish that is boned and stuffed with a FORCEMEAT, which is often studded with flavor- and eye-enhancers such as pistachio nuts, olivesand TRUFFLES. The stuffed meat roll is formed into a symmetrical loaf, wrapped in CHEESECLOTH and gently cooked in stock. It's then chilled, glazed with aspic made from its own jellied stock and garnished with items (such as pistachios, olives and truffles) that have been...

galette

BY: The Food Lover's Companion

Hailing from France, a galette is a round, rather flat cake made of flaky-pastry dough, yeast dough or sometimes UNLEAVENED dough. The term also applies to a variety of tarts, both savory and sweet, and there are as many variations as there are French regions. They may be topped with fruit, jam, nuts, meat, cheese, etc. Galette des Rois, the traditional cake served during Twelfth Night festivities, often contains a bean or other token, which is guaranteed to bring the recipient good luck.

Galliano

BY: The Food Lover's Companion

A sweet, anise-flavored, golden yellow LIQUEUR made in Italy.

gallimaufry

BY: The Food Lover's Companion

Culinarily, this word refers to any dish with a hodgepodge of ingredients, such as a STEW, RAGOÛT or HASH.

game animals

BY: The Food Lover's Companion

A term applied to wild animals that are deemed suitable for human consumption. Some species are now domesticated and because their diets and activity levels are changed, their meat has a different flavor than that of field animals. Game animals are categorized as large game and small game. The most common large game meat is venison, which, though commonly thought of as deer, is a term that broadly includes the meat from elk, moose, reindeer, caribou and antelope. Other popular large game an...

game birds

BY: The Food Lover's Companion

Any wild bird suitable for food, including the larger species (such as wild turkey and goose), medium-sized birds (including PHEASANT and wild duck) and smaller game birds (such as the coot, dove, grouse, hazel hen, lark, mud hen, PARTRIDGE, pigeon, PLOVER, QUAIL, rail, snipe, thrush and woodcock). Except for the few raised on game farms (which are usually expensive), game birds are not readily available. Those that are found in markets are usually of good quality. Most game birds are sold ...

ganache

BY: The Food Lover's Companion

A rich chocolate icing made of semisweet chocolate and whipping cream that are heated and stirred together until the chocolate has melted. The mixture is cooled until lukewarm and poured over a cake or torte. Ganache soufflé is made from the same base but often includes a tablespoon or so of rum or cognac. When cooled to room temperature, the mixture is whipped to approximately twice its original volume. Whereas ganache is used to glaze cakes, pastries and tortes, ganache soufflé is genera...

garam masala -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

Garam is the Indian word for "warm" or "hot," and this blend of dry-roasted, ground spices from the colder climes of northern India adds a sense of "warmth" to both palate and spirit. There are as many variations of garam masala (which may contain up to 12 spices) as there are Indian cooks. It can include BLACK PEPPER, CINNAMON, CLOVES, CORIANDER, CUMIN, CARDAMOM, DRIED CHILES, FENNEL, MACE, NUTMEG and other spices. Garam masala may be purchased in Indian markets and in the gourmet section...

garbanzo bean

BY: The Food Lover's Companion

see CHICKPEA

garbure

BY: The Food Lover's Companion

A vegetable or meat soup so thick it could be considered a stew or casserole dish. Garbure has many variations, but most commonly contains cabbage, beans, potatoes and bits of pork, bacon or preserved goose. It's usually served with toasted or fried bread. Garbure is immensely popular with Basques and the most famous version comes from Béarn, France.

garde manger

BY: The Food Lover's Companion

A French term for the cool, well-ventilated pantry area (usually in hotels and large restaurants) where cold buffet dishes are prepared and other foods are stored in refrigerated units. Some of the items prepared in a garde manger are salads, PÂTÉS, CHAUD-FROIDS and other decorative dishes. The person in charge of this area is known as chef garde manger.

garden pea

BY: The Food Lover's Companion

see ENGLISH PEA

gari

BY: The Food Lover's Companion

see BENI SHOGA

garlic -- from the Cook's Encyclopedia

BY: The Food Lover's Companion

Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membran...

garlic bread

BY: The Food Lover's Companion

Said to have been invented during the late 1940s boom of Italian-American restaurants, garlic bread consists of Italian or French bread slices, spread on both sides with GARLIC BUTTER and heated in the oven. There are many variations, including bread brushed with olive oil and sprinkled with minced garlic and herbs. It can also be broiled or grilled.

garlic butter

BY: The Food Lover's Companion

Softened butter blended with crushed or minced garlic. The intensity of the garlic flavor is governed by the amount of garlic used and the length of time the mixture is allowed to stand. Garlic butter is used on a broad range of foods including GARLICBREAD, ESCARGOTS, meats, poultry, fish and vegetables.

garlic chives

BY: The Food Lover's Companion

An herb similar to CHIVES, but with a decidedly garlicky nuance, both in aroma and flavor. Garlic chive leaves have long, thin, flat stems, whereas the stalks with flowers are round and more closely resemble regular chives. Open flowers, though beautiful, are a signal that the chives were picked from a more mature plant and will not be as tender as those with unopened buds. Garlic chives can be found in Asian markets and many gourmet produce markets. Store them in a plastic bag in the refri...

garlic flakes

BY: The Food Lover's Companion

see GARLIC

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