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 Cooking Terms Explained

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

L L L

Lactose This is a sugar or carbohydrate which is found in the milk of mammals.

Lamb
Uncooked leg of lamb
Lamb is the young meat of sheep, lees than one year old. Older than this it is technically known as hogget although it will still be sold in the shops as lamb.
The meat should be pink but not bloody. The fat should be a creamy colour, if it's yellow the meat is not fresh. The fat should not be crumbly, rather it should be moist. Buy lamb from your local butcher rather than supermarkets.

Larding This is strips of bacon or lard which is threaded through a piece of meat.

Leek The leek (Allium ampeloprasum var. porrum) is a vegetable from the onion family. They have a similar but milder taste compared to onions. The portion which grows below the soil surface is used to flavour a large variety of dishes.

The leek is the national symbol or badge of the Wales and appears frequently in their national dishes.


Lemonade This is a refreshing drink and is made of the juice of lemons, the essence of the rind, sugar and water.  Sometimes the white of an egg and sherry is added especially if it intended as a drink for an invalid.

Lentils These are the seeds of a plant of the same name.  They are extremely nourishing but somewhat difficult to digest.

Limes This fruit is a species of lemon, it is smaller and rounder than the ordinary lemon.  The lime tree is a native of Asia.  The juice of this fruit is imported into England in large quantities for the manufacture of  citric acid.

Lobster The lobster belongs to the crustacean family.  It is a highly regarded and an extremely palatable food, and it is supposed to possess a great nutritional quality.

Loin This is the back portion nearest the leg of an animal.

Lyonnaise This is a garnish which generally signifies that shredded onions have been added as one of the principal ingredients.

 

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