Glossary D

The food glossary +++ 'Dopp i grytan', 'Domburi', 'Depouillage'
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.

Daikon Oroshi refers to grated Daikon. It is one of the ingredients for making Sushi. To make Daikon Oroshi, grate Daikon's upper part diametrically opposite of fibers for a better taste. Grating Daikon must be done just before serving to avoid excess water. Daikon is large Japanese radish.

Ditloo is the Botswanian word for jugo beans. Many dishes in the country are made up of pulses and beans such as cow peas, Letlhodi (china beans) and dried bean leaves, plus nuts like peanuts and groundnuts.

Ducana refers to one of Antiguan specialities which is a solid hunk of grated sweet potato mixed with coconut and spices and steamed in a banana leaf. Ducana is a sweet potato dumpling that is usually served with saltfish and "Chop Up", which is made with mashed aubergine, okra and seasoning..

Druid Chocolates refer to delicious chocolates from Ireland, particularly made in County Kildare with fresh cream and filled with champagne and strawberries in cream or with hazelnut brandy.

Degraissage is a cooking term - the removal of fat from a broth or a sauce . If the liquid to be cleared of fat is put into the refrigerator and left until the fat sets, it is much easier to remove it by lifting it up with a palette knife. The fat removed from stock , the pot-au-feu , etc is called Degraissis which can be clarified and used for frying. Degraissage is the French word for "degreasing". My mother used to "Degraissage" by putting the broth she prepared into the refrigerator and allow it to set, it is much easier for her to do this than to remove the fat little by little while the broth is still cooking. She usually did this procedure when she cook Nilagang Baka (boiled beef).