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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 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. dumpling A dough ball cooked in a liquid, such as soup. Dutch oven A large, normally cast iron, pot with a very tight fitting lid that prevents steam from escaping during cooking. ea each as in 1 lemon, 1 onion, or whatever. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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