Cooking Dictionary Results

D

Demi-Glaze - a rich brown sauce or gravy made by reducing meat stock.

Demijohn - a large glass wine container which can hold up to 10 gallons.

Demi-Sec - a distinctive type of sweet champagne.

Demitasse - a small cup of coffee served after dinner.

Dessert wine - any sweet wine, or a wine that has been fortified by the addition of brandy.

Devein - to remove the gritty, grey-black vein running down the curved top of the shelled shrimp by slitting the top of the shrimp open and pulling it out.

Devil, to - to prepare with spicy seasoning or sauce, for instance mustard and cayenne.

Devonshire Cream - a smooth English clotted cream, akin to crème fraîche.

Dhal - the Indian name for lentils.

Dice - to cut food into tiny cubes, usually about 1/4 inch.

Digester - the pressure cooker of the seventeenth and eighteenth centuries.

Digestives - liquids or cordials often made with herbs and said to aid digestion. Usually drunk at the end of a meal.

Dijon - a French prepared mustard made in the Dijon region from black or brown mustard seeds, blended with salt, spices and white wine or verjuice; has a clean sharp, medium-hot flavor, yellow-gray color and creamy texture.