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TermDefinition
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.
double boiler A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning.
drained and rinsed When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process.
dredge To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
drizzle To slowly pour a fine stream of liquid over a dish.
Earl Grey tea A tea blend from Indian and Sri Lankan teas, named after the former Prime Minister Grey of England.
edamame Fresh soy beans, available in Japanese markets and restaurants.

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