🔪 TechniquesDeboning
Deboning is the careful separation of bones from meat, poultry, or fish while keeping the flesh intact.
🔪 TechniquesDecanting
Decanting is the careful pouring of a liquid off its sediment; in cooking and winemaking it separates the clear part from the dregs.
🔪 TechniquesDeep Frying
Deep frying is cooking a product by immersing it in a large amount of hot oil until a crisp crust forms.
🔪 TechniquesDeglazing
Deglazing is dissolving the browned residues from the bottom of a pan with liquid to make an aromatic sauce.
🍽 ServingDegustation
Degustation is the thoughtful assessment of the taste, aroma, and texture of dishes or drinks; often a multi-course tasting menu.
🔪 TechniquesDehydrating
Dehydrating is the removal of moisture from a product for preserving and concentrating flavour.
⚙️ EquipmentDehydrator
A dehydrator is a device for the slow drying of food with warm air to preserve it and concentrate flavour.
🫕 SaucesDemi-Glace
Demi-glace is a rich dark meat sauce reduced from brown stock to a deep, concentrated flavour.
🇺🇦 UkrainianDeruny
Deruny are traditional Ukrainian pancakes of grated raw potato, fried to a golden crust.
🧁 PastryDessert Glaze
A dessert glaze is a shiny smooth coating for cakes and pastries that gives them a finished look and flavour.
