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Lactose
A naturally occurring sugar found in dairy products such as milk, cheese, and yogurt. It requires the enzyme lactase for digestion, which some individuals lack, resulting in lactose intolerance—abdominal bloating, gas, and discomfort after consuming dairy. Lactose is used in cooking for sweetness, texture, and nutritional value. Most processed foods containing milk derivatives may have hidden lactose; always check labels for those sensitive to dairy.
Leavened
Baked goods that rise and become light due to trapped gases created by a leavening agent, such as yeast, baking powder, or steam. This process produces bread, cakes, and pastries with a soft, airy texture as opposed to dense, flat unleavened products. Leavening can occur via physical (air/steam), biological (yeast/bacteria), or chemical (baking powder/soda) means.
Let Stand
Leaving food undisturbed at room temperature after cooking, which allows flavors, juices, or textures to settle before further handling. Often used for dishes like roasted meats (to redistribute juices) or baked goods (to firm up before cutting), this step ensures optimal taste and texture. The specifics (covered/uncovered) depend on the recipe, but most often foods are left uncovered to prevent sogginess.
Low and Slow
A cooking technique that uses low temperatures (typically below 325°F or 163°C) and long cooking times to gently transform tough cuts of meat and infuse dishes with deep flavor. This method is foundational to barbecue, smoking, braising, stewing, slow-roasting, and sous vide, producing tender, juicy results because slow heat breaks down collagen (connective tissue) into gelatin. Low and slow allows flavors to meld and food to cook more evenly; it also lets cooks manage their time efficiently, since the process requires less attention than high-heat methods.
Large Dice
Cutting foods into uniform cubes, typically measuring ¾-inch (approx. 2 cm) on each side. This precision ensures even cooking and a professional, attractive look in dishes such as soups, stews, and salads. Proper technique involves squaring off the food, cutting planks, then strips, and finally cubes of the desired size. Uniformity is more important than exact size for consistent results.
Leavener
Any ingredient or method that creates gas bubbles in dough or batter, making baked goods rise and become porous. Common leaveners include yeast, baking powder, baking soda, and whipped eggs; mechanical incorporation like beating air or steam can also work. The correct combination of leavener and ingredients results in products with ideal volume, texture, and flavor.
Liquid Ingredients
Liquid ingredients refer to any fluid component added during cooking or baking, such as water, milk, cream, oil, honey, eggs, or juice. Liquids provide moisture, activate gluten, dissolve other ingredients, and aid in leavening and heat transfer. Precise measurement of liquids is vital to recipe success, as it affects consistency, texture, and flavor.
Lukewarm
A temperature that is slightly warmer than room temperature but not hot, usually ranging from 98°F to 105°F (36.5°C to 40.5°C). In cooking, recipes often call for lukewarm liquids when activating yeast or tempering ingredients to avoid killing bacteria or proteins. The term is loosely defined but often means a liquid that feels comfortably warm on the skin without being hot.
