Monday, December 21, 2009

Culinary Terminology - D

Decorateur: the decorateur is in charge of making showpieces and special cakes, such as this one for Disney: http://www.laughingplace.com/News-ID10013960.asp

Degraisser: to degrease, removing accumulated fat from the surface of a stock, soup or sauce. http://community.cookinglight.com/showthread.php?71419-quot-Greasy-quot-homemade-chicken-stock

Demi-glace: a "half-glaze" referring to a reduced sauce consisting of half a brown sauce and half a brown stock, and often the base for a myriad of small sauces. Disregarding the faulty spelling of some of these sauces, check here for additional information: http://www.hormel.com/kitchen/glossary.asp?id=33239

Depouillage: skimming the surface of a stock or sauce to remove scum and other impurities. http://www.fooduniversity.com/foodu/food_c/Sauces/sauce/depouillage.htm

Duxelles: a paste made from mushroom and shallots sautéed in butter, and used to flavor and enrich soups, sauces, stews . Check your "On Cooking" on page 755 for a step by step process and pictures. For what it's worth, it is said to have been created for the Marquis d'Uxelles.

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