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Dariole / [dah-ree-OHL]:
A French term referring to a small, cylindrical mold, as well as to the dessert baked in it. The dessert is traditionally made by lining the mold with puff pastry, filling it with an almond cream and baking until golden brown.
Deglaze / [dee-gleyz]:
To use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in the pan after roasting or sautéing. The resulting mix then becomes the base for the accompanying sauce.
Degrease / [dee-grees]:
To skim the fat from the top of a liquid such as a sauce or stock.
Demi-Glace - [French]: 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.
Deviled / [dev-uhld]:
Meat, poultry, or other food seasoned with mustard, vinegar, and possibly other hot and spicy seasonings, such as red pepper and Tabasco.
Doré / [daw-rey]:
Coated with egg yolk or cooked to a golden brown.
Dredge/ [drej]:
To coat food with a dry ingredient such as flour or bread crumbs prior to frying or sautéing.
Dusting / [duhs-ting]:
Distributing a film of sugar, cocoa powder or other such ingredients on pans or work surfaces, or on finished products as a garnish.
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