| Larding |
Inserting small strips of fat bacon into the flesh of game birds, poultry and dry meat before cooking. It is done with a special larding needle. |
| Lardon |
A small slice of fat bacon used for larding. |
| Leaven |
The raising agent in dough, usually yeast or baking powder. |
| Liaison |
Term used to describe any combination of ingredients which is used for thickening or binding. The ingredients of a liaison are usually flour, cornflour, arrowroot, rice or potato flour, or egg yolk. |
| Luke warm |
About blood heat, approximately 37'C (98.4'F). |
Top of page
Previous page