Glossary D

The food glossary +++ Popular Articles: 'Drink', 'Dessert', 'Delicacy'
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).

Dugléré is the French word referring to the method of cooking white fish in white wine and water, adding cream and a Velouté sauce. Moreover, Dugléré French dish consisting of white fish fillets, poached in white wine with seasonings; the sauce finished with cream and a tomato Concassé.

Duroc refers to a breed of a pig with good flavor and fat-to-lean ratio. Moreover, Duroc or A la Duroc is a culinary or cooking term that refers to a garnish of new potatoes browned in butter.

Dingac refers to the king of all wines from Croatia which contains 15-16% of alcohol. Dingac is a thick red wine from the peninsula of Peljesac in Croatia.

Dukuna refers to a British Virgin Islands' dish of steamed spiced sweet potato and coconut pudding wrapped in plantain leaf. Dukuna is one of the traditional foods served during Good Fridays in the Islands when only meatless dish is supposed to be eaten. The British Virgin Islands or BVI which lie 50 miles or 80 kilometers east of Puerto Rico, in the northeastern Caribbean Sea is part of the Virgin Islands archipelago, that also includes the United States Virgin Islands (USVI) of Saint Thomas, Saint John, and Saint Croix. The British Virgin Islands comprised thirty-six (36) islands with a total landmass of 59 square miles (153 square kilometers).

Dolo refers to the popular locally or home-brewed millet beer in Burkina Faso. In Burkina Faso, Dolo is always prepared by a woman, called the Dolotière, who runs a bar called a cabaret. Dolo is served in a calabash after having been cooked for over three (3) days in huge jars. Its preparation is an important income for rural women and the millet beer varies in strength and taste according to region. There are two national brands of beer in the country called Sobbra and Brakina, however, for the majority of people in the country bottled beer is very expensive, hence they drink the Dolo.

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