Showing posts with label L. Show all posts
Showing posts with label L. Show all posts
lactic acid
[LAK-tihk] A bitter-tasting acid that forms when certain bacteria combine with lactose (milk sugar). Lactic acid is used to impart a tart flavor, as well as in the preservation of some foods. It occurs naturally in the souring of milk and can be found in foods such as cheese and yogurt. It's also used in the production of acid-fermented foods such as pickles and sauerkraut.
lactose
[LAK-tohs] This sugar occurs naturally in milk and is also called milk sugar. It's the least sweet of all the natural sugars and is used commercially in foods such as baby formulas and candies.
Lady Baltimore cake
A moist, three-layered white cake with a filling of raisins, nuts and sometimes other fruit such as figs. The cake is covered with a fluffy white frosting such as boiled icing. It was first mentioned by novelist Owen Wister in his 1906 novel, Lady Baltimore. Legend has it that a young woman gave Wister such a cake, which he later chronicled in his novel. See also lord baltimore cake.
ladyfinger
A light, delicate sponge cake roughly shaped like a rather large, fat finger. It's used as an accompaniment to ice cream, puddings and other desserts, and employed as an integral part of some desserts, such as charlottes. Ladyfingers can be purchased in bakeries or supermarkets or made at home. They can either be piped onto a baking sheet with a pastry bag or the batter can be spooned into a ladyfinger pan, which is a tinned steel tray with 10 oblong indentations. The pan is commonly found in gourmet kitchenware shops.
lager
[LAH-guhr] A general style of beer that was originally stored and aged (lagered) in its cask or vat for 1 to 3 months until free of sediment and crystal clear, after which carbonation was added and the beer was bottled. Modern production techniques now complete this process much more quickly. Lager is a light, bubbly, golden brew that ranks as America's most popular. See also beer.
lagniappe; lagnappe
[lan-YAP; LAN-yap] Used primarily in southern Louisiana and southeast Texas, the word lagniappe refers to an "unexpected something extra." It could be an additional doughnut (as in "baker's dozen"), a free "one for the road" drink, an unanticipated tip for someone who provides a special service or possibly a complimentary dessert for a regular customer.
lamb
A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning with the best, they are Prime, Choice, Good, Utility and Cull. When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in steaks, chops and roasts. Lamb variety meats can also be purchased. Refrigerate ground and small lamb cuts loosely wrapped for up to 3 days. Roasts can be stored up to 5 days. Ground lamb can be freezer-wrapped and frozen up to 3 months, solid cuts up to 6 months.
Lambert cherry
A sweet cherry variety that's large, round and a deep ruby red. The flesh is sweet, firm and meaty. A superior cherry for out-of-hand eating as well as cooking. See also cherry.
lambic beer
A wheat beer produced, in a small area southwest of Brussels, from 60 to 70 percent malted barley and 30 to 40 percent wheat. The mash is traditionally made in the winter when conditions are just right for a wild yeast called Brettanomyces to start spontaneous fermentation. Lambics are aged in casks anywhere from several months to several years. Younger lambic beers can be sour and slightly cloudy; older versions mellow and lose much of their sour character. A light fruity essence is sometimes infused into lambics when fruit (such as cherries or raspberries) are added to the beer during aging. See also beer.
lambrusco
[lam-BROOS-koh] An Italian wine that comes in three versions-red, white and rosé. The style best known by Americans is the pale red, semisweet, slightly effervescent Lambrusco. All three variations are made in both semisweet and dry styles, the latter being preferred in Italy. Lambrusco wines are not known for their aging capabilities and should be drunk young.
lamprey
[LAM-pree] Varieties of this long (about 21 inches), eel-shaped fish are found in both fresh and marine waters. It has a delicately flavored but extremely fatty flesh, which makes it indigestible for many people. Lamprey can be cooked whole (if small to medium) or in pieces. It's usually braised in wine, but is suitable for other manners of cooking such as baking or sautéing. See also fish.
Lancashire cheese
[LANG-kuh-sheer; LANG-kuh-shuhr] Made in Lancashire, England, this white cheese can range from soft to semifirm depending on how long it's aged. When young, the flavor is mild yet tangy. It becomes stronger and richer in flavor as it matures. Lancashire melts beautifully and is a favorite cheese for welsh rabbit.
Lane cake
Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and covered with a fluffy white frosting. Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.
Lapsang Souchong
[LAP-sang SOO-shawng] This famous black tea hails from China's Fukian province and is noted for its distinctive smoky essence. See also tea.
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