Gastronomy Terminology (D)

Deglaze :

Swirling or stirring a liquid, such as stock or wine, in a pan to dissolve ...

Depouillage :

To skim the surface of a cooking liquid, such as a stock or sauce. Depouill ...

Dory :

A narrow deep-bodied fish with a mouth that can be opened very wide.

Dragging :

Used in dragging, hoisting, flour.

Dredge :

To coat foods lightly with dry ingredients before cooking. The most common ...

Dressing :

1. To prepare poultry for cooking 2. To add dressing to a salad

Duck :

Any of a variety of species of wild or domestic web:footed birds. Broilers ...

Duxelle :

Finely chopped mushrooms that are cooked in butter with shallots and wine. ...