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Deglaze The process of removing browned bits of food from the bottom of the pan. It's done by heating a small amount of liquid in the pan (usually wine or stock), and stirring to loosen. This mixture is a great base for making a sauce. After a food has been sauteed or roasted, it is removed from the pan - and the excess fat is spooned out. What remains are the fonds, or caramelized bits of juice, from the natural sugars in the meat or vegetables that have been cooked. They stick to the pan and form a glaze. These intensely flavorful, browned bits are deglazed by heating a bit of liquid--usually stock or wine--in the pan. The bits are scraped up to form a mixture that can be used as a sauce for the cooked food. Devein To remove the dark brownish-black vein that runs down the back of a shrimp. The vein is really the intestinal tract of the shrimp. In smaller shrimp, the vein can be eaten, but in larger shrimp, the vein contains grit and should be removed. Dice A dice is a cube, usually of a vegetable, that ranges form 1/4 inch to 3/4 inch square. Using your chef's knife, trim the vegetable so its sides are straight and at right angles. Next, determine the size dice you want--say, 1/4 inch--and, holding your knife vertically, slice the vegetables into panels. Then neatly stack the panels and slice through lengthwise in 1/4-inch cuts, creating uniform matchsticks. Remember to keep your fingers tucked in, and out of the knife's path. Your hand serves as the guide as you cut. Finally, line up your sticks and cut across them again in 1/4-inch cuts, creating perfect dice. Note that a dice is smaller and generally more precise than a chop and is larger than a mince. Dock To pierce pastry dough before baking to allow steam to escape and prevent blistering of the dough. Dredge To lightly coat food with dry ingredients like flour, cornmeal, or bread crumbs. A usual preparation for frying to help brown the food. |
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