- 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.
- The name for little puffs made of potato puree, that are mixed with choux paste and deep fried.
- The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.
- [Spanish] dates.
- 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.
- 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.
- Method of frying food by immersing it in hot fat or oil.
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.
- 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.
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.