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* | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z | * Can't find it? Suggest a glossary entry. Term Definition cutting on the bias Cutting at an angle across the grain of meat, generally providing more tenderness to inexpesive cuts such as flank or round steak, used for stir fry to reduce shrinkage prior to cooking. Retains moisture in cooked meats. dandelion greens A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee." dash A small measure of an ingredient, generally considered to be about 1/16 teaspoon, though it isn't measured. The cook instead adds a single splash of liquid or a pinch of dry ingredient. daube A braised French dish of beef, wine, and vegetables. deer meat venison. deglaze The addition of liquid to a pan of cooked meat, followed by stirring to loosen the stuck bits of meat from the pan. As the liquid reduces, it becomes a sauce flavored by the meat. Usually, stock or wine is used as the liquid. desiree potato A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative. dill An annual, pungent herb, used in a variety of dishes and cuisines. dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food. drippings The liquid and melted fat left from cooking meat in a pan. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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