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Glossary D

The food glossary +++ Popular Articles: 'Depouillage', 'Drinking', 'Dahon ng saging'

Drozhzhi

Drozhzhi is the Russian word for "yeast".

Druckanzeiger

Druckanzeiger is a German word for pressure gauge which can be found mostly in pressure cookers.

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Druid Chocolates

Druid Chocolates refer to delicious chocolates from Ireland, particularly made in County Kildare with fresh cream and filled with champagne and strawberries in cream or with hazelnut brandy.

Drummettes

Drummettes refer to the part of the chicken wings that look like a mini drumstick.

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Drunken chicken

Drunken chicken refers to a marinated whole chicken, steamed and then soaked in dry sherry or Chinese shao-shing wine for at least a day. Cut into bite-size pieces and served cold. It

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Dry Ice

Dry Ice refers to a frozen carbon dioxide, a normal part of our earth's atmosphere. It is the gas that we exhale during breathing and the gas that plants use in photosynthesis. It is also the same gas commonly added to water to make soda water.

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Dry rub

Dry rub refers to a mixture of herbs and spices and similar dry ingredients that are rubbed onto the surface of food, most often meat), to add flavor.

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Dry Storage

Dry storage means the storing of foods in a dry place at room temperature.

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Dry-Heat Method

Dry-Heat Method refers to any cooking method in which heat is transferred to the product by air or by waves from the heat source. Examples of Dry-Heat Methods of cooking are: baking, roasting, barbecuing, broiling, grilling and searing

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Drying

Drying is a method of preservation whereby the food is dehydrated of all moisture thereby preventing the growth of harmful bacteria. Examples of food prepared using Drying method are: Beef Jerky, dried apples, raisins, dried fruits, dried fish, etc.

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