Glossary D
Degchi is referring to a Hindi brass or metal saucepan without handles
It is also known as Pateeli or Batloi.
It is also known as Pateeli or Batloi.
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).
Degustation is a French term that means "tasting" or "sampling"; often restaurants will have "menus degustation", small samples of many dishes.
Deutsch: Feinkost/Deli/Delikatessenladen, Español: Delicatessen, Português: Charcutaria/Delicatessen, Français: Charcuterie/Traiteur/Deli, Italiano: Salumeria/Delicatessen
Deli in the food context is a common shortened form of delicatessen, which primarily refers to two related concepts:
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A Store/Establishment: A retail store specializing in the sale of high-quality, often imported or specialty prepared foods. These items typically include fine cheeses, cured meats, unusual condiments, olives, baked goods, and prepared salads.
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A Type of Food: The prepared foods themselves, especially sliced cold cuts and sandwich fillings (often called "deli meats"), such as pastrami, corned beef, bologna, ham, and various salamis.