| 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.
|
| 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.
|
| emulsion | A mixture of two liquids that don't normally
mix well. It is done by rapid stirring and
slowly pouring one liquid into the other. A
blender or food processor makes the job very
easy.
|
| endive | One of three types of plants: Belgian endive,
which is grown without light to produce white
leaves, curly endive with curled, lacy leaves,
and escarole. Escarole is the mildest, the
other varieties being bitter.
|
| enoki | A delicate, fruity tasting mushroom with long,
thin stems and tiny white caps. High in
vitamin D.
|
| escarole | A type of endive. Milder than Belgian endive.
|
| essence | An oily, concentrated extract from foods, used
to flavor certain dishes.
|
| etouffee | A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice.
|
| evaporated milk | Canned milk with about 60% of the water removed.
It can be used as a substitute for cream, or
mixed with water to substitute for milk. The
flavor is somewhat sweeter than either cream
or milk, however.
|
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