To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour.
Means to work the dough thoroughly by pressing and pounding with the hands.
Scientific Name: – Brassica oleracea var. gongylodes Kohlrabi (German turnip or turnip cabbage) (Brassica oleracea Gongylodes group) (Olkopi in Assamese and Bengali) (Monji Haak in Kashmiri)...
Scientific Name: – Brassica rapa var. perviridis Komatsuna (Brassica rapa var. perviridis or komatsuna) is a type of leaf vegetable. It is a variant of the...
Scientific Name: – Saccharina japonica Kombu is edible kelp from the family Laminariaceae widely eaten in East Asia. It may also be referred to as konbu...
Scientific Name: – Fortunella Kumquats or cumquats are a group of small fruit-bearing trees in the flowering plant family Rutaceae, either forming the genus Fortunella, or...
Scientific Name: – Salvelinus namaycush Lake trout (Salvelinus namaycush) is a freshwater char living mainly in lakes in northern North America. Other names for it include...
Scientific Name: – Chenopodium album Chenopodium album is a fast-growing weedy annual plant in the genus Chenopodium. Though cultivated in some regions, the plant is elsewhere...
Scientific Name: – Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or...
A saturated fat made from rendered pork fat.
Scientific Name: – Lasagne are a wide, flat pasta shape, and possibly one of the oldest types of pasta. The word also refers to a dish...
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