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Gourmet Glossary: "L"

Gourmet Glossary: "L"

Chef's Blade

Langoustine Also known as Norway lobster or scampi.

Lard Rendered and clarified, white pork fat, used for cooking.

Larding Threading small strips of fat (lardons) into the surface of meat to prevent it drying out whilst roasting. Anchovies are sometimes used to add flav*r.

Lardons Small, chunks or strips of bacon or pork fat, (smoked or unsmoked) used to flavor dishes.

Leavening An agent that produces gas in dough or batter by fermentation, raising and lightening it. Yeast, baking powder and baking soda are all common forms.

Lemon A sharp citrus fruit, both it’s skin (zest) and juice are used as flavoring.

Lemon balm A green herb with a lemon flavor and odor, used as flavoring.

Lemon Grass A herb with a lemon flavor and odor, used as flavoring.

Lemon Sole A flat sea fish of the flounder family.

Liaison A thickener for soups and sauces.

Lights The lungs of an animal, sold as offal.

Lime A small, green citrus fruit, both it’s skin (zest) and juice are used as flavoring.

Lingonberry Lingonberries are a dark red soft fruit, traditionally used in Swedish cooking.

Lobster A sea crustacean related to the crayfish.

Loganberry A cross between the blackberry and raspberry.

Loin A cut of either pork or lamb which is taken from the back.

Lovage A green herb, used as flavoring.

Lychee A small fruit with a thin, hard shell, white, juicy flesh and aromatic flavor.

Lyonnaise Containing chopped and sautéed onions, cooked in butter until golden.

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