Dandelion:Â Wild and cultivated leaves used in salads.
Dariole:Â A small cylindrical mold.
Date:Â The stoned fruit of the palm tree.
Daube:Â A method of braising meat, vegetables or fish.
Dauphinoise:Â A slow baked dish containing cream and garlic.
Deglaze:Â To heat wine or other liquid with remaining cooking juices and sediment left in pan after roasting to make a sauce.
Deep Fry:Â To fry food by immersing it in hot oil or fat.
Demerara Sugar:Â Pale, mild raw cane sugar.
Devil:Â To add hot, sharp seasons to meat, fish or poultry before grilling or roasting.
Demi-glace Sauce:Â 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:Â Sweetened dried coconut shreds.
Dice:Â 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:Â Cream is 48% fat, withstands boiling, whips well and can be frozen. Called heavy cream in America
Dover Sole:Â A flat, sea fish, with white flesh.
Dredge:Â To sift flour or sugar evenly over food.
Dripping:Â The fat extracted from meat whilst roasting, or from rendering down animal fat.
Dropping Consistency:Â The consistency of a mixture when it reluctantly falls off the spoon.
Dry:Â Wine term meaning not sweet.
Dulse:Â A coarse but edible seaweed.
Dublin Bay Prawn:Â 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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Know any good ones we missed? E-mail them to [email protected]