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 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. dice To cut food into small cubes about 1/4 inch or 5mm across. dill An annual, pungent herb, used in a variety of dishes and cuisines. divide, divided use as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe. dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food. 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. Next page... Search cookbook recipe content: Definitions per page: 10 | 20 | 30

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