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Cooking terms - Letter L



  Browse the culinary glossary here:


Laban
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
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
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
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
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
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
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.