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Cooking definitions and terms beginning with

"D"


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Dry Ice - used for refrigeration, this crystallized carbon dioxide is ice that does not produce water when melted. Don’t touch with bare hands and avoid prolonged breathing in an atmosphere saturated by melting dry ice.

Duchesse - a term for potatoes puréed with milk and butter.

Dumpling - a small ball of dough or bread or potatoes, steamed, or simmered in a stew or soup. Sweet dumplings are usually baked and contain fruit.

Dundee Cake - a rich fruitcake covered with blanched almonds.

Durum Wheat - a variety of hard wheat used for making pasta.

Dust - to lightly sprinkle with a dry ingredient, such as flour.

Dutch Oven - a cast iron pot with a tightly fitting lid used to braise and sometimes to bake.

Duxelles - a hash of minced mushroom, shallots and herbs simmered in butter, used to flavor soups, sauces, and stuffings or to garnish.

Dredge - to coat with something, usually flour or sugar.

Drippings - fat and liquid resulting from cooking meat.

Drizzle - to sprinkle drops of liquid lightly or pour a very fine stream of liquid over food.

Duck - one of the principal USDA-recognized kinds of poultry; any of several varieties of domesticated web-footed swimming birds used for food; has a high percentage of bone and fat to meat, fatty skin, no light meat and a rich flavor; significant varieties include the Long Island duck and muscovy duck.

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