Japanese fish stock, made with
Kombu seaweed, and dried bonito.
Dhal
Indian term for lentil.
Drain
To strain away unwanted liquid from rice, pasta or vegetables using
a colander or strainer.
Dauphinoise
Potato gratin, flavored with
cream and garlic, and topped with gruyere cheese.
Deglaze
The process of removing browned
bits of food from the bottom of the pan. It's done by heating a small
amount of liquid in the pan (usually wine or stock), and stirring to
loosen. This mixture is a great base for making a sauce.
Demi glaze
Brown sauce or gravy, made from
reducing of meat stock.
Devein
To remove the dark
brownish-black vein that runs down the back of a shrimp.
