Cookbook:Galangal
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Galangal is an aromatic root related to ginger.[1] Other names include galanga, galangale, Laos ginger, Thai ginger, and blue ginger.
Characteristics
editThe roots (rhizomes) of the plant are the most commonly used. They look much like those of ginger, with fibrous flesh and a knobby exterior covered in scaly skin.[1][2] The flavor is also similar to that of ginger,[1] but with a distinctly different flair. It is described as pungent, with peppery and cooling notes on top of the base gingery notes.[2][3][4][5]
There are two main varieties of galangal: "greater" and "lesser".[1] Greater galangal is more commonly used with a pinkish-tan skin and milder flavor,[3] while the less-common lesser galangal has a reddish skin and flavor described as "medicinal".[1][4]
Galangal can be purchased fresh or in the form of the dried (and sometimes powdered) root.[1][2][3] The powder is more concentrated and pungent, yet less aromatic.[2] The sliced dried form is slightly closer in flavor to fresh.[6]
Selection and storage
editWhen selecting fresh galangal, look for firm roots with taut skin.[6] Avoid wrinkled or shriveled roots, as well as anything moldy.[6] A little bit of dirt is okay. Store the roots in the fridge for approximately one week. If you want to freeze it for longer storage, peel and cut it into slices first.[6]
Dried galangal should be stored in an airtight container at room temperature away from light, heat, and moisture. The powder will lose its flavor more rapidly than dried slices.
Use
editGalangal is widely used in Southeast Asian cuisines,[3][5] where it seasons soups, stews, and curries.[1][4] The fresh roots are peeled before grating, pounding, or slicing to release the flavor.[2][3][5] If using dried slices, they are usually softened in water first.[2]
Substitution
editIf you cannot find galangal, ginger is the best substitute for it.[5] However, the final dish will lack galangal's characteristic aromatic flavors. If using ground galangal instead of fresh, use half the called-for volume.[2]
Recipes
editReferences
edit- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g Farrimond, Dr Stuart (2018-11-06). The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking. National Geographic Books. ISBN 978-1-4654-7557-2.
- ↑ a b c d e Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ a b c d Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.