Term | Main definition |
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LARD |
Glossaries - Food and Wine
Glossaries Description -
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
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LINE |
Glossaries - Food and Wine
Glossaries Description -
To cover the bottom and sides of a pan mold or terrine with a thin layer of bacon pork fat flavorings or pastry. Cake pans are frequently lined with parchment paper to prevent the cake from sticking to the pan after baking.
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Lobster |
Glossaries - Food and Wine
Glossaries Description -
A large marine crustacean with a cylindrical body stalked eyes and the first of its five pairs of limbs modified as pincers.
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