Culinary terms with G
gastrique - name - a reduction of caramelized sugar and vinegar, caramelized sugar dissolved in vinegar, used to balance a savory sauce that included acid fruits such as oranges. It is also good with tomato based sauces. It is not difficult to prepare; caramelize 4 oz sugar until light golden brown, allow to cool slightly, add 6 tablespoons vinegar then simmer just until the caramel has dissolved. If partial to this technique, gastrique can be made in advance and stored until needed.
gobble - eating verb - eat in a hurry, fast, greedily and not too neatly, guzzle, wolf down.
gorge - eating verb - eat in excess with greed and enjoyment, overeat, be a glutton, stuff oneself with food.
graze - eating verb - refers to the way some people nibble small portions or just samples of food // grazing continuously is non-stop snacking.
grub - Informal term for food. A grub is the thick, wormlike larva of certain insects. Grubs are eaten as food in some countries; Burmese bamboo grubs are an example, and even considered a delicacy.
gruel - A cereal cooked with water or milk, usually of a thin consistency unlike grits or porridge.
gulp - name - a mouthful, the amount of liquid swallowed in one go, big drink, opposite of a sip - verb - drink quickly, swallow in a hurry with greed and in large amounts; opposite to sip.
guzzle - verb - toss down, consume a liquid hurriedly and in large amounts, drink greedily and plenty of it; opposite to sip.