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Letter L
Cooking terms - Letter L
Browse the culinary glossary here:
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Laban
Laban:
sour milk drink, similar taste to yogurt and used in cooking as a substitute for milk.
Labenah:
thick and spiced creamy cheese used as a dip.
Lactic acid:
act as an acidity regulator in many foods.
Labenah
Lager:
English term used to describe bottom-fermented beers of Dutch, German and Czech styles.
Lahmacun:
or Lahmajun. Turkish pizzas.
Lard:
animal fat made of rendering the fat portions of the pig.
Lahmacun
Larding needle:
usable to lard pieces of meat by threading fat through a roast.
Lardon:
piece of bacon taken from the purified fat of a pig.
Laulau:
any kind of meat wrapped in ti leaves and cooked in an imu.
Larde Needle
Ladles:
long-handled utensils with deep bowls very useful for serving soups or for transferring soups to a food processor.
Ladyfinger:
finger-shaped cookie made from a delicate sponge cake batter used as an accompaniment of some desserts.
Lasagna Pans:
deep and heavy pans for baking lasagna or roasting meats.
Lentils
Lavash:
thin and soft Armenian flat bread.
Leeks:
from onion family with a sweeter flavor, commonly it is used in Chinese cuisine.
Lemon curd:
creamy mixture of lemon juice, butter, sugar, and egg yolks. It is more used on pastry.
Lingcod
Ladotyri:
light yellow and hard cheese dotted with small holes made from mixing lamb and goat milk.
Lentils:
small and dried legumes with an earthy flavor when cooked.
Louiza:
similar to lemon grass, but it is used in lemon sauces and beverages.
Lychee Nut
Lima beans:
beans in shape of kidney, it has a mild flavor and soft texture.
Lychee nut:
sun-dried litchis with brown shells and the meat is similar to a raisin.
Lingcod:
saltwater fish with lean, white flesh and a mild flavor.
Linguica:
a kind of a chourico sausage added with a garlicky flavor.