D
Dash
Dash is used as a measuring term for a very small amount of ingredient, usually seasoning which can be added to food with a quick, downward stroke of the hand and mixed in (e.g. a dash of salt). Generally a dash is considered somewhere between a pinch and 1/8 teaspoon.
Defrost
To defrost is to allow food that has been frozen to come back to its original non-frozen state. Defrosting is also known as thawing. Never re-freeze raw meat that has been frozen and then thawed. Meat should be defrosted in the fridge, not at room temperature.
Deglaze
To deglaze is to add wine, stock or other liquid into a hot pan where meat has been cooked (e.g. a roasting tin). This then loosens browned food and remnants which can then add flavour to the resultant sauce or gravy liquid.
Dissolve
To dissolve is to incorporate a dry ingredient (such as sugar, salt, yeast or gelatin) into a liquid so thoroughly that there is no visual evidence that the solid is present. This can be done through stirring and heating the liquid until the solid becomes an integral part of the liquid.
Drain
Draining involves removing water from ingredients that have been cooked or washed through using a sieve or colander.
Drizzle
Drizzle is used to describe how a liquid or oil should be poured. Generally to drizzle is to slowly pour a liquid mixture in a very fine stream over food in a sparse manner.
Drumstick
A drumstick almost always refers to a chicken drumstick, which is the cut of meat that is taken from the second segment of the bird’s leg where the walking muscles can be found.
