*麻吉娜の藍帶廚藝小宇宙*

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Darne (darn) thick bone-in steak cut from whole round fish before cooking魚片

Décanter (DAY con tay) 1. The liquid. 2. To separate the meat and aromatic garnish from the cooking liquid in order to finish the sauce分開魚/肉及其肉汁後,完成醬汁

Décortiquer (DAY kor tee kay) 1. To shell (remove the outer covering from shellfish and crustaceans) 2. Remove the shell from nuts.去殼

Découper (DAY koo pay) to cut using scissors, a knife, or pastry cutter. Used mainly in  the dining room to describe the act of carving at tableside切/割開

Déglacer (DAY glah say) to dissolve the substance attached to the bottom of a pan with liquid 融化鍋底的醬

Dégorger (DAY gor jay) 1. To soak an ingredient in cold water in order to remove blood, salt, or impurities. 2. To lightly salt vegetables in order to extract the maximum amount of water沖水去除肉的雜質

Dégraisser (DAY gray say) to trim or remove excess fat from a food or the surface of a preparation切除多餘肥肉

Délayer (DAY leh yay) to mix with a liquid, to thin out with water, to dissolve a powder in liquid參水攪和

Demi-glace (duh mee GLASS) traditionally referred to as a derivative of sauce espagnole. Modern demi-glace is a reduced brown stock 母醬“Espagnole”的變化醬汁(現代指的是咖啡色高湯濃縮)

Démouler (DEH moo lay) to carefully remove a set preparation from the mold in which it was chilled or cooked脫模

Dénerver (DAY nair vay) to remove the nerves or tendons from meat and fowl除去肉的筋跟神經

Dénoyauter (day NWAH yoh tay) to remove the seed or pit of stone fruits and olives 去核

Dés (day) cubes 正方體(如骰子)

Désosser (DEH zoh say) to remove the bones from meat and fowl去骨

Déssecher (DUH say shay) to remove moisture through heat乾燥

Détailler (DEH tah yay) to cut into pieces. Applied mostly to meat, fowl, fish, and crustaceans切成小塊

Détendre (day TON druh) to thin a preparation by adding liquid加水稀釋

Détremper (DAY trom pay) 1. To add water to flour to make a paste. 2. To soak something in a liquid浸泡

Dorer (DOH ray) to brush with beaten egg or egg yolk in order to give a deep color and shine during baking塗上淡黃,烤時才能成金黃色外表

Dorure (doh ROOR) egg wash; beaten egg or egg yolk, with water and/or salt added, applied to dough before baking, to provide color蛋黃漿

Douille (DOO-yee) pastry tipl a conical piece made of metal or plastic used for piping with a pastry bag花嘴

Dresser (DREH say) to arrange prepared food on a plate or platter for serving擺盤

Duxelles (dook SELL) finely chopped mushrooms cooked in butter with finely choppled shallots; can be used as a garnish or filling炒shallots+蘑菇