FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 

Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Galangal

The rhizome (root) of galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered.

Galangal

Galangal is also well known in European medieval cooking.

Selection and Storage

When ripe, galangal should be ivory white and firm with very little separation between skin and flesh.

Never buy galangal that is wrinkled or shriveled. Store refrigerated uncut and unwrapped for up to 3 weeks or, peel the root and place it in a jar of sherry and store it refrigerated for several months.

Galangal can be frozen if tightly wrapped in foil.

Preparation
Galangal can be sliced and used to flavor soups and stews (remove before serving).

It can also be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes.

Galangal can also be mixed into a curry paste for similar purposes.


 

COOKING TIPS

  Galangal to Grouper   |   Galangal   |   Garlic   |   Garlic: Blue & Green   |   Garlic Powder   |   Garum   |   Gillyflower   |   Ginger   |   Girolle Mushroom   |   Glassfull   |   Goose   |   Gooseberries   |   Granny Smith Apple   |   Grapefruit   |   Grapes   |   Grease Fires   |   Green Beans   |   Green Beans, Canned   |   Green Bell Peppers   |   Grilling Tips   |   Ground Beef   |   Ground Beef Color   |   Grouper  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2015 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

Popular Pages

Free Food Magazine Subscriptions