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daube:
A meat stew braised in red wine, traditionally in a daubiere, a specialized casserole with a tight-fitting lid and indentations to hold hot coals.
deep fry
To cook food gently in enough simmering liquid to completely submerge the food.
deep poach:
faire dissoudre les sucs caramélisés au fond d’un plat ou d’une sauteuse en ajoutant un peu d’eau, du vin blanc…laisser cuire 3 à 4 minutes
deglaze, deglacer:
To use a liquid, such as wine, water or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing.
degrease, degraisser:
To skim the fat off the surface of a liquid, such as stock or sauce.
depouilage (Fr.):
To skim the surface of a cooking liquid, such as a stock or sauce. This action is simplified by placing the pot off centre of the burner and skimming impurities as they collect at one side of the pot.
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devilled:
Meat, poultry or other food seasoned with mustard, vinegar and possibly other seasonings, coated with bread crumbs and grilled.
dice:
To cut ingredients into small cubes; 1/4 inch/6 mm for small, 1/2 inch/12 mm for medium, and 3/4 inch/19 mm for large is the standard.
die:
The plate in a meat grinder through which foods pass just before a blade cuts them. The size of the die's opening determines the fineness of the grind.
dock:
To cut the top of a dough before baking to allow it to expand and/or to create a decorative effect.
dore (Fr.):
Coated with egg yolk or cooked to a golden brown.
drawn:
Describes a whole fish that has been scaled and gutted but still has its head, fins and tail.
dredge:
To coat food with a dry ingredient such as flour or bread crumbs.
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drum sieve:
A sieve consisting of a screen stretched across a shallow cylinder of wood or aluminum. Also known as a tamis.
dry cure:
a combination of salts and spices usually used before smoking to process meats and forcemeats.
dumplings:
Any number of small soft dough or batter items, which are steamed, poached or simmered (possibly on top of a stew); may be filled or plain.
durum:
A species of hard wheat primarily milled into semolina for use in dried pasta.
dusting:
Distributing a film of flour on pans or work surface.
Dutch oven:
A kettle, usually of cast iron, used for stewing and braising on the stovetop or in the oven.
duxelles:
An appareil of finely chopped mushrooms and shallots sauteed gently in butter.
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