dacquoise
layers of meringue with whipped cream or buttercream and fresh berries
daikon
large white radish
dariole
small cylindrical mould and sweet or savoury items baked in it
dashi
Japanese stock made from bonito flakes and konbu seaweed (dulse)
dauphinoise
sliced potatoes baked in cream, seasoned with nutmeg and garlic
deglaze
dissolve caramelised sediment in a roasting pan by adding wine or stock
dégorger
to soak fish or sometimes vegetables to remove impurities
délice
used to describe delicate pieces of sweet and savoury foods
demi-tasse
half-cup (espresso coffee cup)
dépouiller
to remove skin or scum formed on top of liquid
dhal
split peas or pulses cooked to a gruel texture
dim sum
small Chinese snacks
donburi
Japanese dish of a bowl of rice topped with leftovers
dubarry
garnished with or containing cauliflower
dum
Indian steaming method especially for pilau
duxelles
finely chopped mushrooms and shallots, sweated in butter and used as a stuffing, flavouring or garnish |
