Culinary Dictionary of Ingredients and Cooking Terms - G
Garlic - The pungent aroma of fresh garlic - Allium Sativum to
use its scientific name - probably comes second only to ginger in its importance
to Chinese cooking. Used in China since ancient times, it is particularly
important to northern Chinese cooking, where harsh winters and a short growing
season mean residents rely on members of the onion family (such as garlic and
spring onions) to season their food. However, you'll also find garlic used
in highly spiced Szechuan dishes and in Cantonese cuisine. In addition,
along with ginger, it's regularly used to flavor oil before frying.
Garlic has long claimed our fascination. Ancient cultures valued its medicinal qualities; the Egyptians fed the slaves garlic to give them enough energy to continue building the pyramids. Despite the smell, garlic was reputed to be an aphrodisiac. Interestingly, despite its widespread use in China, ancient Buddhist doctrine forbids the eating of garlic. Along with leeks, it is one of the five strong-flavored foods that Buddhists must avoid, or else "in their present life they will find foul sores breaking out on their bodies, and in the next life they will fall into the hell of incessant suffering" (Source: "Conversation between a Sage and an Unenlightened Man," on the Soka Gakkai International-USA site).
When shopping for garlic, look for firm bulbs without any dampness and no
dark or broken spots on the skin. Store in a cool, dry place (not the
refrigerator). When it comes time to cook, use the side of a knife or
cleaver to smash the garlic - this will make it easier to peel.
Article: Garlic and Ginger
Ginger - The roots of the ginger plant, or Zingiber officinale to use its
scientific name, are an indispensable ingredient in both Chinese and Indian cuisine.
Thought to have originated in South-east Asia, the plant's name, "zingiber"
means horn-shaped, after the irregular shapes on the rhizomes or roots. Valued for its
clean, sharp flavor, ginger is used in soups, stir-fries, and marinades. It is
especially good with seafood, as it can cover up strong fish odors.
When purchasing ginger, look for a firm, smooth body and a nice tan color, without any
darkening or wrinkled skin. At home, wrap the ginger in a paper towel and store it in a
plastic bag in the vegetable crisper section of the refrigerator. If a portion
becomes discolored, simply slice that part off. It should keep for several weeks. A more
long-term storage method is to peel, slice, and then store the ginger in a sealed glass
jar filled with rice wine or dry sherry in the refrigerator. It will last for up to a
year.
How
to Shred and Mince Ginger
Groundnut Oil - Peanut oil. (Groundnut is another word for peanut).
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An ever-growing index of Asian ingredients and cooking terms, from Abalone to Wood Ears.
