Cooking Glossary
D
Daikon -- A sweet Asian radish. May be eaten raw or cooked.
Daikon Recipes
Damper -- Australian aboriginal bread made from flour salt and water. Damper Recipes
Dandelion greens -- A slightly bitter green.
Dandelion Greens Recipes
Darjeeling tea -- A black tea from the Darjeeling province of India.
Dash -- A measure approximately equal to 1/16 teaspoon.
Decant -- The pouring of wine from the bottle to another container, slowly, so any sediment remains in the bottle.
Deep-fry -- To completely submerge the food in hot oil.
Deglaze -- To add liquid to a pan in which foods have been fried or roasted, in order to dissolve the caramelized juices stuck to the bottom of the pan.
Devein -- To remove the vein from the back of a shrimp.
Devil -- To add hot or spicy ingredients such as cayenne pepper or Tabasco sauce to a food.
Dice -- To cut into cubes.
Dill -- An annual, pungent herb.
Dill Recipes
Direct heat -- A cooking method that allows heat to meet food directly.
Dollop -- An indeterminent measure of soft food, spooned onto a dish.
Dot -- To sprinkle food with small bits of an ingredient to allow for even melting.
Double boiler -- A two-pot arrangement where the lower pot contains simmering water and the upper pot nestles inside, allowing foods to cook gently without burning.
Dough -- A combination of ingredients including flour, water or milk, and a leavener, producing a firm mixture for baking.
Drained and rinsed -- When cooking vegetables in order to get them to stay at that crisp-tender stage, drop into boiling water. When the vegetable reaches the desired stage of doneness, drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm. This will halt the cooking process.
Dredge -- To sprinkle lightly and evenly.
Drippings -- The liquids left in the bottom of a roasting or frying pan after meat is cooked.
Drizzle -- To slowly pour a fine stream of liquid over a dish.
Dumpling -- A dough ball cooked in a liquid.
Dumpling Recipes
Dust -- To sprinkle food lightly for a light coating.
Dutch oven -- A large pot with a tight fitting lid that prevents steam from escaping during cooking.
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