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TermDefinition
daube A braised French dish of beef, wine, and vegetables.
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.
dill An annual, pungent herb, used in a variety of dishes and cuisines.
dollop An indeterminent measure of soft food, such as whipped cream, spooned onto a dish or other food.
drippings The liquid and melted fat left from cooking meat in a pan.
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.

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