D

We currently have 73 entries that begin with this letter.

Daube [Cutting Terms] Print in friendly format Send this term to a friend 

- A classic French stew or pot roast consisting of a single piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden broth with herbs and vegetables. The broth is then thickened, reduced and served with the slices of meat and accompanying vegetables.



Dauphine [Cutting Terms] Print in friendly format Send this term to a friend 

- The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.



Dauphinoise [Cutting Terms] Print in friendly format Send this term to a friend 

- The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.



Dátiles [Cutting Terms] Print in friendly format Send this term to a friend 

- [Spanish] dates.



Deba knife [Cutting Terms] Print in friendly format Send this term to a friend 

- Deba is a Japanese name. The deba knife cuts thinner slices than any other knife. Its super-sharpness makes it ideal for juliennes and for cutting herbs without destroying their fragile membranes. You can find a deba knife wherever gourmet kitchen products are sold.



Deep fat [Cutting Terms] Print in friendly format Send this term to a friend 

- Hot fat or oil which is deep enough to cover food during frying. Ensure that you put oil into a deep enough pot or deep fryer to prevent burning yourself.



Deep frying [Cutting Terms] Print in friendly format Send this term to a friend 

- Method of frying food by immersing it in hot fat or oil.



Deep-Fry (Cooking Terms) [Cutting Terms] Print in friendly format Send this term to a friend 


Cooking in enough fat to cover the food completely. The aim is to produce foods with a crisp golden-brown crust and a thoroughly cooked interior without letting them absorb too much fat. The kind, quantity and temperature of the fat are important in accomplishing this result.



Deglaze [Cutting Terms] Print in friendly format Send this term to a friend 

- A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sauteed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.



Deglaze (Cooking Terms) [Cutting Terms] Print in friendly format Send this term to a friend 


After meats or vegetables have been browned, wine or stock is added to the pan over high heat, and the rich coloring that remains in the pan is gently scraped with a wooden spoon and combined with the wine or stock.



« 1 (2) 3 4 5 6 7 8 »
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team