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TermDefinition
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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