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Glossary Selection
Double Boiler | |||
| Like a bain-marie, a double broiler is a method of cooking without using direct heat. It usually consists of two saucepans that fit together. The bottom sauce pan is filled with water and the top one with the mixture (custard, chocolate, etc.). The saucepans can be made from stainless steel, aluminum, and glass. | |||
Dutch Cocoa Powder | |||
| Dutch process chocolate is chocolate that has been treated with an alkalizing agent to modify its color and give it a more mild flavor. It forms the basis for much of modern chocolate candy. It is used in ice cream, beverages, and baking. The development of the Dutch process by Dutch chocolate maker Conrad J. van Houten, along with his development of the method of removing fat from cacao beans by hydraulic press around 1828, formed the basis for cocoa powder and simplified chocolate culture. | |||
Evaporated Milk | |||
 | Unsweetened canned milk from which water has been removed before canning. | ||
Fish Sauce | |||
 | Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different cultures for different periods of time. Fish sauce is much used in Southeast Asian and southern Chinese cooking to add saltiness to dishes. In Southeast Asian cuisines, it is also used as a dipping condiment for fish, shrimp, pork, and chicken. However in southern China, it is only used as a cooking oil or cooking ingredient for soups and casseroles. | ||
Fondant | |||
| Fondant is a confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water cooked to a point, specifically soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Typically, glucose is added to prevent the syrup from graining while cooking. Corn syrup is probably the most common form of glucose used. | |||
Frappe | |||
| Greek frappé is a beverage derived from freeze dried instant coffee that is consumed cold. It is very popular in Greece especially during summer but also found in other countries. | |||
Garam Masala | |||
 | Garam masala is a blend of dry-roasted ground spices common in Indian cuisine, whose literal meaning is 'hot spices'. There are many variants: most traditional mixes use just cinnamon, cloves, nutmeg (and/or mace), black pepper and green cardamom seed or black cardamom pods. Many commercial mixtures may include more of other less expensive spices and may contain dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, cloves, black pepper, cardamom, cinnamon, bay leaves, cumin, nutmeg, and fennel. While commercial garam masala preparations can be bought ready ground, it does not keep well, and soon loses its aroma. It is much better to buy the whole spices, which keep fresh much longer, and to grind them when needed using a pestle or cheap electric coffee grinder. | ||
Garbanzo Beans | |||
| Synonymous with chickpeas, the delicious nutlike taste and buttery texture of garbanzo beans provides a good source of protein that can be enjoyed year-round; they are purchased either dried or canned.
A very versatile legume, they are a noted ingredient in many Middle Eastern and Indian dishes such as hummus, falafels and curries. While many people think of garbanzos as being beige in color, there are varieties that feature black, green, red and brown beans. Garbanzo beans is the Latin American name for chickpeas. | |||
Gelato | |||
| Gelato is an Italian frozen dessert made from milk (or also soy milk) and sugar, combined with other flavourings. The gelato ingredients (after an optional pasteurisation) are super-cooled while stirring to break up ice crystals as they form. Like high end ice cream, gelato generally has less than 35% air - resulting in a dense and extremely flavorful product.
Gelato has become a generic Italian word for ice cream, though true gelato contains no cream. The same word is commonly used in English speaking countries to refer to ice cream that is prepared in the Italian way. Gelato comes from the Italian word gelare, meaning to freeze. | |||
Glucose | |||
| Glucose is produced commercially via the enzymatic hydrolysis of starch. Many crops can be used as the source of starch Maize, rice, wheat, potato, cassava, arrowroot, and sago are all used in various parts of the world. In the United States, cornstarch (from maize) is used almost exclusively. | |||