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Cooking Dictionary Results
D
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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.
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