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DEF

DEF

Decant, deep fry, dilute, etc.

D

Decant:

Remove impurities at the bottom of a container of liquid by carefully transferring it to another container, so that the deposit is eliminated.

Deep fry:

Cook food by completely immersing it in a bath of very hot oil or other fat.

Defat/Degrease:

Remove excess fat from meat or poultry before cooking, or from the surface of a hot or cold liquid.

Deglaze

Dissolve the caramelized meat juices on the bottom of a cooking dish by adding liquid (water, wine, alcohol, broth, stock, etc.).

Dilute:

Reduce the concentration of a liquid, or the degree of alcohol of a drink, by adding a certain quantity of another liquid. Add liquid (water, wine, broth, stock, etc.) to a preparation to thin the texture or tone down the seasoning.

Dissolve:

Place a dry food (flour, starch, sugar, gelatin, etc.) in a liquid to obtain a smooth mixture.

Dredge:

Coat food with flour before cooking.

Dress:

Clean poultry or game by plucking, gutting, singeing, and cleaning.

Dust:

Powder the surface of food with flour, salt, or sugar.

E

Egg wash:

Brush with a diluted egg yolk.

Emulsify:

Combine two liquids.

F

Fillet:

Cut a fish into fillets.

Filter:

Pour a liquid or a fluid preparation through a filter, colander, strainer, cheesecloth, sieve, etc., to remove the suspended solids.

Flambé:

Sprinkle food with liqueur or another alcohol and light it on fire.

Flatten:

Pound a piece of meat or fish with a meat mallet to reduce the thickness.

Flour:

Sprinkle flour on dough, a baking mould, or a work surface.

Flute:

Cut shallow grooves into a fruit or vegetable to enhance the appearance.

ABC < DEF > GHIJ - KLMN - OPQR - STUVW

References

ARCHAMBEAULT, A., CORBEIL, J.-C., La cuisine au fil des mots, Montréal, Les Éditions Québec Amérique inc., 1997.

L’ACADÉMIE CULINAIRE, Pour le plaisir de cuisiner, Montréal, Novem Communications inc., 2005.

LAROUSSE, Le grand Larousse gastronomique, Paris, Les Éditions Larousse, 2007.

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