Deglaze To remove the dark clinging particles from pan in which meat has browned, by adding hot liquid and stirring. Demitasse A small cup of strong black coffee, usually served after dinner. Devine To remove the veins (as from shrimp). Devil To mix with hot seasoning, as pepper or mustard (deviled eggs). Dice To cut into cubes 1/4 inch in size. Dill Seed Dried fruit of dill plant, an herb of parsley family. Small tan, oval seed with a faint caraway flavor. Used in northern Europe to flavor sauces served with fish, also added to potato salad. Used whole and ground in making dill pickles and also in soups, salads, many sea-food dishes. Used commercially in making liverwurst, frankfurters, sausages and bologna. Dilute To thin by adding liquid. To diminish strength or flavor of liquid. Dissolve To melt or liquefy. Dot To scatter bits of butter, nuts, chocolate, etc., over the surface of food. Dough A mixture of flour, liquid, etc., stiff enough so that it can be kneaded or handled. Drain To strain liquid from solid food. Draw To remove entrails of poultry, game, etc. To eviscerate. Draw butter Clarified butter. Dredge To coat with seasoned flour or other dry ingredients. Drippings Fat or juice that cooks out of meat or poultry and falls into the roasting pan. Dust To sprinkle or coat lightly with sugar or flour. Duxelles Finely chopped mushroom garnish used in fish cookery and with certian delicate poulty dishes. |
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