Larding The process of inserting lardons, or julienned strips of salt pork, into meat with a special needle to add flavor and moisture.
Lardons See Larding.
Leek An onion-like plant with a small bulb and thick stalk, used as an aromatic seasoning or vegetable.
Legumes The family of beans, peas, and lentils.
Lemon curd A cooked mixture of lemon juice, zest, sugar, butter, and egg yolks. Used as a rich, tart spreading cream or filling. Many variations exist using other citrus fruits.
Lemon pepper A blend of black pepper and dehydrated lemon. Used in salads, and on broiled meats, poultry, and seafood.
Lemongrass An aromatic grass with a thick white lemon-flavored inner core used to flavor Asian dishes.
Lentil A brown or yellow flat legume about the size of a pea used for soups, stews, and garnishes.
Liaison A binding agent composed of egg yolks and cream, used for thickening soups and sauces.
Lily buds Nutritious and sweet dried day lily buds that are often used in Chinese cuisine. Also called tiger lily bids or golden needles.
Lipids A general term used for cellular waxes, fats and fat-like substances composed of one or more fatty acids. Basic building block of glycolipids (carbohydrates), lipoproteins (proteins) phospholipids, and cholesterol.
Lipoprotein Molecule of protein-coated fat and cholesterol that serves to transport fats (cholesterol and triglycerides) throughout body. Lipoproteins are classified according to size, composition, or density. See also High Density Lipoprotein and Low Density Lipoprotein.
Low cholesterol A food item containing less than 20 mg. cholesterol per 50 gram serving.
Low Density Lipoprotein (LDL) Molecules consisting of a large amount of cholesterol within a thin protein covering that supply cells with needed cholesterol. Also responsible for depositing cholesterol on artery walls, resulting in arteriosclerosis. High levels of LDL are thus associated with an increased risk of coronary heart disease. See also Lipoprotein.
Low-fat cocoa Cocoa powder containing less than ten percent cocoa butter.
Lyonnaise potatoes Potatoes sliced and sautéed with onions.
M
Macadamia nut A high fat white nut with a coconut-like flavor. In Asia, it is used in savory soups and stews. In the US, it is used mostly in sweets. Also known as the Queensland.
Mace The covering of the inner shell that holds nutmeg. Used whole in pickling or ground in baked goods.
Macerate To soak a fruit in liquor or wine, which softens and flavors the fruit, while also flavoring the liquor or wine.
Mache Small, rounded dark green leaves for salads or garnishes. Best bought right before preparation. Also known as lamb's lettuce, corn salad, and field salad.
