Cooking terms: D

8 terms beginning with D.

• DegustationA meal of many small courses, chosen by the chef to showcase a range of dishes and flavours, often served with matching wines.
• DescaleTo scrape the scales off the skin of a fish before cooking, using a fish scaler or the back of a knife.
• Dijon vinaigretteA classic French dressing of oil and vinegar emulsified with Dijon mustard, seasoned with salt and pepper and sometimes shallot or herbs.
• Dry ageingThe process of hanging or storing beef and other meat uncovered in a cold, controlled environment for a long period, to concentrate flavour and tenderise it.
• Dry yeastA dried, granular form of baker's yeast that keeps for a long time, sold as active dry yeast or fast-action instant yeast, used to raise bread and dough.
• Duchess potatoesA classic French side dish of smooth mashed potato enriched with butter and egg yolk, piped into swirls and baked until golden.
• Duck rillettesA rich French spread of duck meat cooked slowly in its own fat, shredded and packed into pots under a layer of fat, served on bread or toast.
• Dulce de lecheA thick, sweet, caramel-flavoured spread made by slowly heating sweetened milk until it thickens and turns golden brown, popular in Latin America.