A rhizome with a hot, ginger-peppery flavor, galangal is used primarily as a seasoning. Popular in Thai cooking this creamy white-fleshed rhizome is often used as a substitute for ginger.
Greater galangal also know as Laos gonger, siamese ginger and thai ginger is best known and most popular. Laos, is the name of the powdered form of greater galangal and is slightly more intense than the fresh.
Lesser galangal has orange flesh and is much stronger.
Garnishing:
A presentation process whereby the appearance, flavor and texture of a dish is enhanced with edible decorations.
This is a highly concentrated brown meat jelly, which is used in many sauces. Making it is something which no one
but a skilled chef would, or should, undertake. It can be bought in jars and is usually called meat glaze or meat extract.
A simple sugar (monosaccharide) that the body converts directly into energy; blood levels of glucose are regulated by several hormones, including insulin.
The commercial name for glycerol, a colorless, odorless, syrupy liquid - chemically, an alcohol - obtained from fats and oils and used to retain moisture and add sweetness to food. It also helps prevent sugar crystalization in foods like candy. Outside the world of food, glycerin is used in soap, candles, cosmetics, inks and certain glues.
This is a sauce, known in it's native Genoe, Italy as pesto. It is made by mixing two cups of blanced basil leaves
with a cup of grated Parmesan cheese, a mashed clove of garlic, and a quarter cup of pine nuts, then gradually adding olive oil,
beating constantly with a fork, until the desired thickness is reached. Then a dash of milk is added and the sauce is served over
spaghetti or noodles.
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