Glossary D

Denki-Gama is the Japanese term for Rice Cooker. This Rice Cooker is an automatic electric or gas cooker that makes perfect sushi rice every time. Denki-Gama is one of the basic equipments needed in preparing Sushi aside from the knives, bamboo mats, Sushi Geta and more.

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Deutsch: Dänemark / Español: Dinamarca / Português: Dinamarca / Français: Danemark / Italiano: Danimarca

Denmark in the food context refers to the country's rich culinary traditions and the distinct cuisine that has developed from its history, geography, and culture. Danish cuisine is known for its simplicity, high-quality ingredients, and a Blend of traditional and modern techniques.

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Denningvleis refers to a traditional Cape Malay dish made with lamb or mutton in a spicy sauce

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Denoyauter/Dénoyauter is the French word /verb which literally means "to stone or to pit" that is to remove the seed or pit of stone fruits (dates, plums, etc) or olives.

Dénoyauter is pronounced "day nwAH yoh tay".

Denshi renji is in Japanese means microwave oven

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Dentelle is the French word that literally means "lace", it is a culinary term that describes a portion of meat or fish so thinly sliced that it has already an appearance of a "lace". As in Crepe Dentelle, a very thin pancake that resembles a lace.

Denver Omelet whichis also known as Western Omelette is an egg dish; an omelette containing onions and green or red peppers.

Deoch is a Scottish term for drink

Deodeok-saengchae (Deodeok Salad). Deodeok-saengchae is a Korean food (salad) made from thinly ripped deodeok roots mixed with spicy and sour seasonings. Deodeok is referred to as Sasam (ginseng from sand). It is high in saponin like ginseng and bellflower roots. Deodeok is also valued for its medicinal properties. In Oriental medicine, it is considered a health food that is good for the stomach, and strengthens the lungs, intestines and kidney.

English: Skinning / Deutsch: Abschälen / Español: Desollado / Português: Esfola / Français: Dépouillage / Italiano: Scuoiatura /

Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that rises to the top of sauces, stocks and other cooking liquid during cooking. Depouillage is simply and more easily done by placing the pot off-center on the burner and skimming the impurities as they collect at one side of the pot.

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