Term | Definition
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deer meat | venison.
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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.
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desiree potato | A small, pink-skinned potato. Any small, thin-skinned potato is usually a suitable alternative.
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devein | To remove the vein from the back of a shrimp.
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dice | To cut food into small cubes about 1/4 inch or
5mm across.
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dill | An annual, pungent herb, used in a variety of
dishes and cuisines.
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divide, divided use | as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.
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dollop | An indeterminent measure of soft food, such as
whipped cream, spooned onto a dish or other
food.
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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.
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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.
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