Cooking Glossary
- Dash
- A very small amount, less than 1/8 of a teaspoon.
- Deep-fry
- To cook food by completely immersing in very hot fat.
- Deglaze
- To add a liquid (such as wine, stock or water) to the bottom of a pan in order to dissolve the caramelized drippings so that they can be added to a sauce, for added flavor.
- Dice
- To cut food into cubes smaller than 1cm.
- Dollop
- An imprecise measurement, roughly a heaped tablespoon.
- Drawn butter
- Melted butter
- Dredge
- To lightly coat food (typically with flour, cornmeal or breadcrumbs) that is to be pan fried or sauteed.
- Drippings
- The natural juices and fat that drips from roasted meats.
- Dusting
- To sprinkle with sugar or flour.