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Terms in Chefs Reference

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Larding
Threading thin strips of fat, usually pork, into a large joint of meat to keep them form drying out during cooking. A larding needle is usually used. The fat should be chilled to make it More…
Laverbread
Laverbread is a Welsh method of preparing and serving purple seaweed Porphyra umbilicalis or Porphyra laciniata also known as nori this a brown looking and fine and silky it was More…
Liaison
A mixture of egg yolks and cream added to a soup or sauce to enrich and thicken it at the end of cooking. Velouté derives its name from the velvety finish that a liaison imparts to it. More…
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