| Term | Definition |
|---|---|
| Damper | A common term for vents that allow air to enter/escape and thereby affect the airflow within the smoker.
|
| Deep-Fry | To cook food in hot fat in a level deep enough to completely cover the item being cooked
|
| Deglaze | To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce.
|
| Degrease | To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
|
| Dehydrator | An appliance that dries foods. Use to make jerky and lock in the flavor and nutrition of fruits and vegetables.
|
| Delmonico Steak | Although the definition has changed over time, today the term is usually used as a synonym for a boneless rib-eye steak
|
| Demi-Glace | (French) Formerly a mixture of equal proportions of brown stock and brown sauce that was reduced by half Today, the term refers to highly reduced meat stock that is high in gelatin and solid at room temperature
|
| Denver Ribs | Lamb spareribs cut from the breast and trimmed of all fat and connective tissue
|
| Diffuser | Use with a meat smoker. Provides even distribution of smoke and heat.
|
| Direct Grilling | A method of quickly cooking food by placing it on a grill rack directly over the heat source. Food is often cooked uncovered on a charcoal grill but covered on a gas grill.
|
| Double Chop | A lamb chop produced by cutting transversely across the vertebral column forming left and right sides See saddle
|
| Double-Cut Chops | Rib chops, usually of lamb, that include two ribs instead of one (single-cut chops)
|
| Dredge | To sprinkle or coat with flour or other fine substance.
|
| Drip Pan | A metal or disposable foil pan placed under food to catch drippings when grilling. A drip pan can also be made from heavy foil.
|
| Dry Sausage. | Refers to a style of pork sausage noted for being seasoned with fennel and/or anise as the primary seasoning. In Italy, however, there are a wide variety of sausages, many of which are quite different from the product commonly known as "Italian sausage". in the United States The two most common varieties marketed in US grocery stores as Italian Sausage are hot and sweet (or, depending on what region of the US, mild). The main difference between hot and sweet mild is the addition of hot red pepper flakes in the spice mix of the former- Fresh, cooked or dry sausage
|