Culinary Dictionary: Letter G
From génoise to grunt and cluck, the letter G is rich with great words that we’ve often heard but only half-understood or simply never bothered to look up. My favorite this week is gremolata because I’ve heard it on TV so many times I actually thought I knew what it meant—that is until I searched it and was shocked to learn that it had nothing to do with sugar. My mind tricked me once more by associating gremolata with similar-sounding words like limonata and galletta.
Génoise: Thin and light sponge cake without leavening used for making desserts such as bûche de noël or layered cakes.
Ghee: Clarified butter used in Indian cuisine.
Gordita: Thick Mexican tortilla made with corn flour.
Gorp: Trail mix.
Gougères: Puff pastries made of pâte à choux (the same dough used for éclairs) and grated cheese (usually gruyere).
Goulash: Hungarian stew with meat and vegetables, seasoned with paprika powder.
Granadilla: Passion fruit.
Granité/Granita: Flavored crushed ice.
Gravlax: Scandinavian salmon, cured with salt, sugar and dill.
Gremolata: Chopped parsley, garlic and lemon peel.
Grissini: Italian breadsticks.
Groats: Hulled—usually crushed—grains.
Gruel: Cereal cooked with water and milk.
Grunt and cluck: Ham and eggs.