 Daikon |
| A sweet Asian radish. May be eaten raw or cooked. |
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| Dandelion greens |
| A slightly bitter green that can be used in salads, or cooked like spinach. The roots are also eaten or ground for a beverage called "root coffee." |
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| Dash |
| A small measure of an ingredient, generally considered being less than 1/8 teaspoon. The cook instead adds a single splash of liquid or a pinch of dry ingredient. |
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| Decant |
| The pouring of wine (generally) from the bottle to another container, slowly, so any sediment remains in the bottle. |
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| Deep-Fry |
| To cook in hot fat which is deep enough to completely cover the food. |
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| Deglaze |
| Adding water to a pan in which meats have been sauteed or roasted to dissolve the crusted juice that has dried on the bottom and sides of the pan |
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| Degrease |
| To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid. |
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| Dehydrate |
| To remove moisture from food by drying it slowly in the oven or in an electric or manual dehydrator. |
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| Demi |
| French word for half |
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| Demiglace |
| A rich brown stock reduced to only half of its original amount by simmering |
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| Demitasse |
| A small cup of black coffee |
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| Devein |
| To remove the vein from the back of a shrimp. |
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| Deviled |
| An item flavored with hot condiments such as pepper, mustard, or tabasco |
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| Diable |
| A term applied to deviled or highly seasoned food |
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| Dice |
| To cut into small cubes or squares |
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| Dill |
| Also known as dill weed. Dill is an annual herb which grows to a height of about 3 feet. Fresh or dried, dill is used as a flavoring for a variety of dishes, including meat, vegetables, salads, and sauces. |
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| Dissolve |
| To cause a dry substance to become fluid or to absorb into liquid |
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| Dollop |
| An indeterminate measure of soft food, such as whipped cream, spooned onto a dish or other food. It may also mean a dash or "splash" of soda water, water, or other liquid if referring to liquid. |
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| Dot |
| To spot small particles of butter over the top of something |
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| 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. |
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| Dough |
| A thick, soft uncooked mass of moistened flour and other ingredients. Dough is too thick to pour but thick enough to roll out or work with hands. |
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| Drawn butter |
| Melted butter |
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| Dredge |
| To coat food with a dry mixture (usually seasoned flour or crumbs), either by sprinkling, rolling, or shaking the food in a bag with the flour or other ingredients. |
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| Dress |
| To trim or clean poultry or fish |
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| Drippings |
| The juices or liquified fats left in a pan after cooking meat or other food. |
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| Drizzle |
| To slowly pour a fine stream of liquid over a dish. |
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| Duchess potatoes |
| Boiled potatoes whipped with egg yolks and then pressed thru a pastry tube |
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| Duglere |
| With tomatoes, generally applied to a white fish sauce with crushed tomatoes flowing through it |
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| Dumpling |
| 1) Large of small amounts of dough usually dropped into a liquid mixture such as broth, stew, or fruit. 2) A fruit or fruit mixture encased in sweet dough and baked. |
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| Dust |
| To sprinkle an item with flour or sugar. |
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