| Term | Definition
|
|---|
| curry | A gravy-based Indian dish. The gravy is made
from curry powder, the rest of the dish can be
most any type of meat and starch.
|
| Cutting on the Bias | Cutting on the bias is a sewing term in which you cut on the diagonal to the weave of the fabric.
To find the true diagonal, unravel an edge of the fabric until you get to one straight thread, then fold that edge over
to a 90 degree angle to itself. Cutting on the bias is used for trims and such because it has more stretch to it and gan go around curves easier with less bunching.
(I don't know why this was requested of the Online Cookbook but we try to please.--Editor)
|
| daikon | A sweet Asian radish. May be eaten raw or
cooked.
|
| damper | Australian bushman's bread made from flour salt and water.
|
| Darjeeling tea | A black tea from the Darjeeling province of
India.
|
| decant | The pouring of wine (generally) from the bottle
to another container, slowly, so any sediment
remains in the bottle.
|
| devein | To remove the vein from the back of a shrimp.
|
| dice | To cut food into small cubes about 1/4 inch or
5mm across.
|
| divide, divided use | as in, divide sugar, amount stated will be divided up to be used in different parts of the recipe.
|
| double boiler | A two-pot arrangement where the lower pot contains
simmering water and the upper pot nestles inside,
allowing foods to cook gently without burning.
|
| drained and rinsed | When cooking vegetables in order to get them to stay at that crisp-tender stage,
drop into boiling water. When the vegetable, such as green beans, reaches the desired stage of doneness,
drain the vegetable into a colander and quickly rinse with cool water. Return to the cooking pan, off the flame, and cover to keep warm.
This will halt the cooking process.
|
| dredge | To lightly coat food with flour, cornmeal, breadcrumbs, etc. before frying to help to brown the food.
|
| drizzle | To slowly pour a fine stream of liquid over
a dish.
|
| Earl Grey tea | A tea blend from Indian and Sri Lankan teas,
named after the former Prime Minister Grey
of England.
|
| edamame | Fresh soy beans, available in Japanese markets
and restaurants.
|
| eggnog | A holiday beverage made of milk, eggs, sugar,
and nutmeg. Often, rum or brandy are also
added.
|
| empanada | A Mexican or Spanish pastry, generally filled with
meat and vegetables, though dessert empanadas
can be filled with fruit.
|
| enoki | A delicate, fruity tasting mushroom with long,
thin stems and tiny white caps. High in
vitamin D.
|
| escarole | A type of endive. Milder than Belgian endive.
|
| etouffee | A popular Cajun dish which is a thick spicy stew of crayfish and vegetables served over white rice.
|
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