| 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.
|
| daikon | A sweet Asian radish. May be eaten raw or
cooked.
|
| 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.
|
| 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.
|
| 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.
|
| drippings | The liquid and melted fat left from cooking
meat in a pan.
|
| drizzle | To slowly pour a fine stream of liquid over
a dish.
|
| 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.
|
| 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.
|
| egg wash | Egg whites or yolks mixed with some water or
milk, brushed onto baked goods.
|
| eggnog | A holiday beverage made of milk, eggs, sugar,
and nutmeg. Often, rum or brandy are also
added.
|
| eggplant | A fruit relative of the tomato. Various types
are available, the most common of which is
a deep purple color. Older eggplants tend to
be bitter. The white eggplant is shaped like
an egg, hence the name.
|
| empanada | A Mexican or Spanish pastry, generally filled with
meat and vegetables, though dessert empanadas
can be filled with fruit.
|
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