Glossary D
English: Skinning / Deutsch: Abschälen / Español: Desollado / Português: Esfola / Français: Dépouillage / Italiano: Scuoiatura /
Depouillage is the French culinary term which means "to skim fat" which is done to remove the fat that rises to the top of sauces, stocks and other cooking liquid during cooking. Depouillage is simply and more easily done by placing the pot off-center on the burner and skimming the impurities as they collect at one side of the pot.
Deutsch: Tiefe / Español: Profundidad / Português: Profundidade / Français: Profondeur / Italiano: Profondità
Depth in the food context refers to the complexity and richness of flavours in a dish. It describes how the flavours interact, evolve, and create a layered experience on the palate, often leaving a lasting impression. Depth is achieved through balancing different taste elements, such as sweetness, acidity, saltiness, bitterness, and umami.
Deutsch: Beschreibung / Español: Descripción / Português: Descrição / Français: Description / Italiano: Descrizione
Description in the food context refers to the detailed representation of a food item, dish, or ingredient, often used to inform, attract, or guide consumers. It includes aspects like taste, texture, appearance, preparation methods, nutritional content, and origin, providing essential insights for understanding and appreciating the food.
Deutsch: Nachtisch
Dessert is a course that concludes a meal. The course usually consists of sweet foods, such as confections, and possibly a beverage such as dessert wine or liqueur. In some parts of the world, such as much of central and western Africa, and most parts of China and India, there is no tradition of a dessert course to conclude a meal.
distemper, wash or r mix with water