Cooking Definitions L

Food definitions L

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Lard

A product made from pork fat (because as Emeril Lagasse point out “Pork Fat Rules”,  that is sometimes used for baking. It’s popular for producing light, flaky pie crusts. These days, shortening is more commonly used instead of lard for various health and heart smart preparations.

Leavenings

Leavenings are ingredients that are essential in helping batter and dough expand or rise during baking. Without leavening agents, the finished baked products will be heavy and tough. Some leavening agents include but are not limited to, baking powder, baking soda, cream of tartar yeast and eggs.

Latke

Latke, every single time I hear or say this word, I think of Andy Kaufman’s character on the TV show Taxi. If you are old enough to remember that, then we can be friends. But in real life, Latke are a pancake, shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated garlic or onion and seasoning. Traditionally served as a dish at Hanukkah. But I can eat them 7 days a week myself.

Lemongrass

Lemongrass is a highly aromatic, lemon-flavored herb often used in Asian cooking. To use, trim the fibrous ends and slice what remains into 3- to 4-inch sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit and slice the lemongrass thinly.





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