Gourmet Glossary: D
Dariole: A small cylindrical mold.
Date: The stoned fruit of the palm tree.
Daube: A method of braising meat, vegetables or fish.
Dauphinoise: A slow baked dish containing cream and garlic.
Deglaze: To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce.
Deep Fry: To fry food by immersing it in hot oil or fat.
Demerara Sugar: Pale, mild raw cane sugar.
Devil: To add hot, sharp seasons to meat, fish or poultry before grilling or roasting.
Demi-glace Sauce: A rich brown sauce, made from a reduction of beef stock, basis for many classic sauces.
Descaling Fish To scrape scales from a fish.
Desiccated Coconut: Sweetened dried coconut shreds.
Dice: Small squares of food, technically smaller than a cube.
Dory or John Dory: A flat, sea fish, with white flesh, also known as St Peter’s fish.
Double Cream: Cream is 48% fat, withstands boiling, whips well and can be frozen. Called heavy cream in America
Dover Sole: A flat, sea fish, with white flesh.
Dredge: To sift flour or sugar evenly over food.
Dripping: The fat extracted from meat whilst roasting, or from rendering down animal fat.
Dropping Consistency: The consistency of a mixture when it reluctantly falls off the spoon.
Dry: Wine term meaning not sweet.
Dulse: A coarse but edible seaweed.
Dublin Bay Prawn: A small lobster, a saltwater crayfish. Also known as Norway lobster, langoustine or scampi.
Duxelles: A thick pâté of chopped mushrooms, onion and thyme. used as a stuffing or garnish.
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