Glossary D
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).
Degustation is a French term that means "tasting" or "sampling"; often restaurants will have "menus degustation", small samples of many dishes.
Deutsch: Feinkost/Deli/Delikatessenladen, Español: Delicatessen, Português: Charcutaria/Delicatessen, Français: Charcuterie/Traiteur/Deli, Italiano: Salumeria/Delicatessen
Deli in the food context is a common shortened form of delicatessen, which primarily refers to two related concepts:
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A Store/Establishment: A retail store specializing in the sale of high-quality, often imported or specialty prepared foods. These items typically include fine cheeses, cured meats, unusual condiments, olives, baked goods, and prepared salads.
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A Type of Food: The prepared foods themselves, especially sliced cold cuts and sandwich fillings (often called "deli meats"), such as pastrami, corned beef, bologna, ham, and various salamis.
Dem à la Saint-Louisienne which is also called as Mulet Farci a la Saint-Louisienne, Mulet Farci, Dem Farci, or Poisson Farci refers to Senegal's dish made of mullet stuffed with onions, peppers, tomatoes, and bread crumbs.
Dem à la Saint-Louisienne which is stuffed Mullet in the style of Saint-Louis is a traditional Senegalese dish made of mullet stuffed with herb and spices(onions, pepper, hot chilis) tomatoes and bread crumbs, then steamed on a lightly-herbed broth.
Mullet which is a kind of fish are common in the coast waters of western Africa and they are called Dems in Senegal.When caught in clean water, Mullets has creamy white flesh and good flavor with good keeping capabilities. It is round-bodied and must be thoroughly scaled before eating. Several varieties of Mullets are found all over the world, like gray mullet, silverside mullet, raibow mullet, golden mullet, rainbow mullet, etc.
The French word farci is from the verb farcir, meaning to stuff.
Saint-Louis was the first French settlement in Africa and is popular for its African-French ambiance. Saint-Louis is located near the Senegal-Mauratania border on the islands and coast near the mouth of the Senegal River, probably the reason why it is famous for fish dishes