culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
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.
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 saut‚ed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.
Demi-Glace - 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. 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.
Ditalini - Short pasta tubes.
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.
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.
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.
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 accustomed.
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.
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