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Cooking Dictionary
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Daikon - a Japanese radish.
Damson - a type of plum best used in cooking or for jams
and jellies.
Dash - a seasoning measure indicating a scant 1/8 teaspoon
or less.
Dashi - a clear fish stock which is the basis of Japanese
dishes.
Date - the fruit of a palm tree (phoenix dactylifera)
native to the Middle East and Mediterranean region; most varieties
are long and ovoid (some are more spherical) with a thin papery
skin that is green, becoming yellow, golden brown, black or mahogany
red when ripe, extremely sweet flesh with a light brown color,
chewy texture and a single, long, narrow seed; eaten fresh or
dried.
Daubiere - a cooking pot with a tight-fitting lid used
for braising.
Decant - to pour a liquid, generally wine, from one container
to another. Red wine is decanted to remove the sediment deposited
during the aging process.
Deep-Fat-Frying - to cook in hot fat (about 360 degrees)
that is deep enough for food to float - usually a minimum of
3 inches..
Deglaze - to pour hot stock, wine, or water on the degreased
sediment left in the roasting or frying pan in which meat has
cooked. The purpose of deglazing is to dissolve the caramelized
juices of meats dropped during the cooking process. This process
is the secret of rich gravies, and a vital step in making good
casseroles and soups.
Degrease - to skim the fat from the top of a liquid such
as a sauce or stock.
Dehydration - a process that removes the water content
from food.
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