There are 9 names in this directory beginning with the letter D.
Dark chocolate often has a higher content of cocoa butter and other cocoa ingredients and less milk than other forms of chocolate. 70% or higher percentage of cocoa in the chocolate is what we consider a dark quality chocolate
Dashi (出汁, だし) is a class of cooking stock which often used in Japanese cuisine. the dashi stock is made out of heating katsuobushi and kombu, it is the base of many japanese dishes such as Miso soup , Oyakodon, sushi vinegar mix and many other stir fried dishes.
it is a rich Date syrup which is mostly common in the middle est and north Africa. it is often called silan and its uses are to enrich breads and cakes or just as a topping of dishes or in marinade adding sweet flavour.
Annual herb from the celery family. it is common in European cuisine and used in most of the canned pickles.
cream produced by mixing pastry cream and whipped cream. it is a rich and stable cream that can fill and decorate many pastries and cakes.
Double cream also known as full-fat crème fraîche are often used to enrich and thicken sauces, it is used to prevent any problem with it separating or “splitting” like low fat milk would behave.
Dry white wine
Under 4 grams per liter is considered as a “dry wine”. dry white wine adds acidity to dishes and sauces, without it the flvour will be flat. its great with any cream based sauces for pasta, ads a wonderful tangy taste to Risotto and give beef stew a great grape aroma.
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