June 15th, 2010
09:45 AM ET
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dragees
drah-ZHAYZ
Category: Ingredient
Definition: 1. Sugar-coated almonds. 2. Tiny sugar balls, usually metallic, used to decorate cakes

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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dough
Category: Ingredient
Definition: A solid but pliable mixture of flour, water, and other ingredients that is cooked to make foods like bread. The difference between dough and batter is that dough is not pourable

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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double boiler
Category: Tool
Definition: A piece of equipment, similar to a bain-marie, in which delicate food such as chocolate or custard is gently heated in a smaller pot that fits tightly into a larger pot that contains water that is used to create the steam that conducts the heat. Unlike a bain-marie, the smaller pot rests above the water, and is not immersed in it

Filed under: Definition • Eatcyclopedia • Glossary • Tool


June 15th, 2010
09:45 AM ET
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dulce de leche
DOOL-say day LAY-chay
Category: Ingredient
Definition: The Spanish word for milk caramel, made from sweetened milk heated with caramelized sugar and coming in a range of textures

Filed under: Definition • Eatcyclopedia • Glossary • Ingredient


June 15th, 2010
09:45 AM ET
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dry (wine), sec, brut
Category: Condition
Definition: Being dry (or sec) is the quality of not being sweet in wine. Extra-dry champagne is descibed as brut

Filed under: Condition • Definition • Eatcyclopedia • Glossary


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