Cooking Glossary Home . Contents . Index . Search . Glossary

* | 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 damper Australian bushman's bread made from flour salt and water. 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." Darjeeling tea A black tea from the Darjeeling province of India. 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. decant The pouring of wine (generally) from the bottle to another container, slowly, so any sediment remains in the bottle. 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. devein To remove the vein from the back of a shrimp. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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