Dacquoise - A cake made of nut meringues layered with whipped
cream or buttercream. The nut meringue disks are also referred to as dacquoise.
Daikon Radish - From the Japanese words dai (large) and kon
(root). A large, long, white tubular radish with a sweet, fresh flavor. Eaten in
many Asian cultures. Can be as fat as a football but is usually 2 to 3 inches in
diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways
including stir-fry. Found in Oriental markets and some supermarkets.
Dal - This is the Indian term for all varieties of dried beans,
split peas, and lentils. There are many different varieties of dal, all of which
have a specific use in Indian cooking.
Dampfbraten - [German] beef stew.
Dandelion - A strong-tasting green that is among the most vitamin-packed
foods on the planet; when young it's relatively mild, but when it matures, it's
the most bitter of all greens.
Darne - [French] The Larousse Gastronomique describes a 'darne'
as a transverse slice of a large raw fish, such as hake, salmon or tuna.
Dariole - Small, cup-shaped mold used for making puddings, sweet
and savory jellies, and creams
Dashi Stock - A broth that is a basic ingredient in Japanese
cooking. The stock is made from dried seaweed or from dried tuna shavings. Instant
dashi stock is also available. A Japanese fish stock made with dried bonito and
kombu seaweed. This is used for soups, sauces, and marinades.
Date - The brown, oval shaped staple of the eastern Mediterranean
and western Asia. Intensely sweet; Deglet Noor is a good, and common, dried brand.
Fresh dates are increasingly available.
Datiles - [Spanish] dates.
Daube - A classic French stew or pot roast consisting of a single
piece of meat such as a shoulder or joint. The meat is stewed in a rich, wine laden
broth with herbs and vegetables. The broth is then thickened, reduced and served
with the slices of meat and accompanying vegetables.
Dauphine - The name for little puffs made of potato puree, that
are mixed with choux paste and deep fried.
Dauphinoise - The name of a potato gratin with lots of cream
and garlic, all topped with Gruyere cheese.
Deba knife - Deba is a Japanese name. The deba knife cuts thinner
slices than any other knife. Its super-sharpness makes it ideal for juliennes and
for cutting herbs without destroying their fragile membranes. You can find a deba
knife wherever gourmet kitchen products are sold.
Deep fat - Hot fat or oil which is deep enough to cover food
during frying. Ensure that you put oil into a deep enough pot or deep fryer to prevent
Deep frying - Method of frying food by immersing it in hot fat
Deglaze - A process of adding liquid to a hot pan in order to
collect the bits of food which stick to the pan during cooking. This is most common
with sauteed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.
Delmonico steak - Sometimes called a shell steak; a tender cut
from the short loin.
Demerara sugar - [Great Britain] Brown sugar.
Demi-Glace - [French] a rich brown sauce comprised of espagnole
sauce, which is further enriched with veal stock and wine and reduced to proper
consistency. This is a very long procedure and requires constant skimming. A quick
version of this involves reducing brown veal stock to which has been added mirepoix,
tomato paste, wine, and brown roux. The latter recipe saves time, but never reaches
the intensity of flavor as does the former method. Due to the quantity and length
of time required to prepare it, it is not usually made in the home. However it is
available for home gourmands.
Demitasse - A small cup ("half cup") of black coffee, usually
served after dinner.
Dente, al - [Italian] "to the teeth." Not too soft; offering
a slight resistance to the teeth.
Deviled - Highly seasoned, often containing mustard; frequently
topped with bread crumbs and grilled.
Devon Cream - See "Clotted Cream"
Diable - A brown sauce with shallots, white wine, vinegar and
Diane - A peppery sauce flavored with game essence, with added
butter and cream.
Dice - To cut into small cubes (smaller than 1/2 inch).
Digestive Biscuits - [Great Britain] Graham crackers.
Dijon Mustard - A prepared mustard (originally made in Dijon,
France) which may be either mild or highly seasoned. Most recipes when calling for
Dijon mustard are referring to the highly seasoned variety. A good American Brand
is Grey Poupon.
Dijonnaise - This is a name given to dishes that contain mustard
or are served with a sauce that contains mustard.
Dim Sum - A selection of small dishes served for snacks and
lunch in China. These dishes include a wide selection of fried and steamed dumplings,
as well as, various other sweet and savory items. The term for this Chinese style
of eating translates as "Heart's Delight." Originally dim sum referred to the Cantonese
practice of serving small dishes in the teahouses. The method involved food being
brought to the table on a cart or tray. The customer would then select the items
they desired. Often their bill would be calculated by counting the number of empty
plates each person had in front of them. This was usually a daytime meal service.
Sweet and savory dishes were offered. Items such as steamed or fried dumplings,
spring rolls, spare ribs, pastries, and steamed buns were commonly presented. Today
dim sum is also a term used to describe a Chinese style appetizer or snack served
in any manner. Frequently the steamed and fried dumplings are also referred to as
Ditalini - Diagonally cut thick tubular noodles, 2 to 4 inches
long. Short pasta tubes.
Dogfish - Also known as cape shark. Fillets are longer, more
narrow, and sturdier than those of any other white-fleshed fish. Can be substituted
in recipes that call for less tender fillets. This is the fish most frequently used
in England's fish and chips.
Dolma - A cold hors d oeuvre made of grape leaves stuffed with
cooked rice, lamb, and onion. They are marinated with olive oil and lemon. Vegetarian
versions of this are also made.
Dorado - [Spanish] golden.
Double boiler - Cooking utensil much like a bain-marie method
of cooking without using direct heat. It usually consists of two saucepans that
fit together. The bottom saucepan is filled with water and the top saucepan is filled
with a mixture requiring non-direct heat to prepare. It is most often used to prepare
custards or melt chocolate. The saucepans can be made from stainless steel, aluminum,
Double cream - [Great Britain] Whipping cream.
Dough - Dough is a mixture of four, liquid, and usually a leavening
agent (such as eggs or yeast), which is stiff but pliable. The primary difference
between dough and batter is the consistency - Dough is thicker and must be molded
by hand, while batter is semi-liquid, thus spooned or poured.
Dough keg - An old Western term for the wooden barrel which
held the sourdough starter.
Dredge - To coat a food, as with flour or sugar.
Dress - To pluck, draw and truss poultry or game; to arrange
or garnish a cooked dish; to prepare cooked shellfish in their shells.
Dried fruit - When it is dried, fruit becomes very concentrated
in nutrients and fiber, which is why a standard serving is quite small. Just a quarter-cup
(a scant handful) of dried fruit counts as a serving, yet it contains the same amount
of fiber found in a whole piece of fruit or a half-cup of diced fruit – about two
or three grams. Because dried fruit is so portable, it makes an excellent snack.
The trick is to watch your portions, because calories are concentrated and they
can add up quickly. One serving of most dried fruit contains 50 to 80 calories.
That's a great bargain, because it provides more nutrients and will probably satisfy
your hunger longer than a cookie with 100 calories or a low-fat granola bar containing
Drippings - Fat and juices drawn and left from meat or poultry
as it cooks.
Dry Aging - A process usually referring to beef. This process
not only adds flavor but tenderizes the beef through enzyme action. Maximum flavor
and tenderness is achieved in 21 days.
Dry-Curd Cottage Cheese and Farmers Cheese - Cottage cheese
with no cream added. Farmer cheese, like cottage cheese, is curdled milk that has
been drained of whey. The major difference is that farmer cheese is a smaller curd.
Duchess - The name for potato puree that is enriched with cream,
then piped into decorative shapes and browned in the oven. They are often piped
around the rim of a platter onto which a roast or whole fish may be served.
Dulce - [Spanish] sweet; mild (to taste).
Dulces - [Spanish] desserts and sweet dishes.
Dumplings - A small mound of dough usually pan-fried, deep-fried,
or cooked in a liquid mixture, such as broth or stew. Sometimes the dumplings are
flat squares or strips.
Durazno - [Spanish] peach.
Durian - A large fruit from southeast Asia that has a creamy,
gelatinous texture and a nauseating smell similar to that of stinky feet. The flesh
is savored by many from this area, but outsiders find it a difficult flavor to become
Dust - To sprinkle lightly, as with sugar, crumbs, flour.
Dutch process cocoa powder - Treated with an alkali to neutralize
its naturally acidic taste, making it a little more mellow than American cocoa powder;
intense flavor. (See Cocoa Powder)
Dutch oven - A heavy cooking pot, usually of cast iron or enamel-on-iron,
with a heavy cover.
Duxelle - Finely chopped mushrooms that are cooked in butter
with shallots and wine. When cooked dry, duxelle make a good filling for omelets,
fish, and meat. They may also be moistened with wine or broth and served as a sauce.
Duxelle are also flavored with fresh herbs and brandy or Madeira.