Glossary D

Debreceni which is also known as Debrecen or Debrecener refers to a Hungarian spicy sausage which contains pork and is flavored and spiced with paprika, garlic, pepper and marjoram. Debreceni is used as one of the ingredients for some Hungarian stews. Debreceni is one of Hungary's excellent and flavorful sausages. Debreceni was named after the Hungarian city of Debrecen.

Debrecziner is a spicy Hungarian sausage

Deutsch: Dekoration / Español: Decoración / Português: Decoração / Français: Décoration / Italiano: Decorazione

Decoration in the food context refers to the practice of enhancing the visual appeal of a dish by adding elements or arranging ingredients in a way that makes the food more attractive and aesthetically pleasing. Food decoration involves garnishing, plating, and presenting food with artistic flair, often using edible or non-edible items to Complement the dish’s flavour and texture while engaging the sense of sight.

Deenya is the Russian word for melon

Deutsch: Frittieren / Español: Freír profundamente / Português: Fritura profunda / Français: Friture / Italiano: Friggere in profondità

Deep-frying is a cooking method in which food is submerged in hot oil or fat, typically at temperatures between 160°C (320°F) and 190°C (375°F), resulting in a quick, even cooking process. This technique is favored for its ability to produce a crispy, golden exterior while keeping the interior moist.

Degchi is referring to a Hindi brass or metal saucepan without handles
It is also known as Pateeli or Batloi.

Degraissage is a cooking term - the removal of fat from a broth or a sauce. If the liquid to be cleared of fat is put into the refrigerator and left until the fat sets, it is much easier to remove it by lifting it up with a palette knife. The fat removed from stock , the pot-au-feu, etc is called Degraissis which can be clarified and used for frying. Degraissage is the French word for "degreasing". My mother used to "Degraissage" by putting the broth she prepared into the refrigerator and allow it to set, it is much easier for her to do this than to remove the fat little by little while the broth is still cooking. She usually did this procedure when she cook Nilagang Baka (boiled beef).

Deguelle is the Spanish term which refers to the disgorging process used for sparkling wines.

Degustation is a French term that means "tasting" or "sampling"; often restaurants will have "menus degustation", small samples of many dishes.

Déguster is a Frecnh term which means "to taste"

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Glossary D

Debreceni Kolbasz / Debrecen

Debrecziner

Decoration

Deenya

Deep-Frying

Degchi

Degraissage

Deguelle

Degustation

Déguster

Glorious Food

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