Category: D

Dry yeast is a yeast preparation mixed with dry meal that has lower moisture content compared to compressed yeast. This type of yeast can be conveniently stored in any dry and cool place for later use.  

A type of wine that has a low proportion of sugar and is therefore not overly sweet or heavy in taste. This wine is often served during meals and is referred to as a dry wine or “sec” in French, which translates to dry in English.  

Mustard powder is a finely ground mixture of mustard seeds, having a pale yellow color, and possessing an intense mustard flavor.  

A fruit that has flesh surrounding a seed or stone is commonly referred to as a drupe. Examples of drupes include peaches, plums, and cherries.  

A type of cookie that does not require rolling and cutting out the dough. Instead, the uncooked dough is dropped by spoonfuls onto a cookie sheet.  

During the cooking process of meat, the fat or juices released by the meat are known as drippings. The drippings caught in the cooking pan are referred to as pan drippings.  

Coffee made in such a way that hot water passes once very slowly through ground coffee. Also called filtered coffee.  

Dried beef refers to lean beef that has undergone the process of salting, smoking, and drying, resulting in a paper-thin cut. Dishes prepared with dried beef often require no additional salting.  

To coat food with a layer of flour, sugar, or any other substance, one can sprinkle or dip the food into the covering substance.  

After melting, one can observe the separation of a clear butter from the salt and paler, heavier curds. This clarified butter can be utilized as a sauce or form the foundation for various other sauces. In Indian cuisine, it is referred to as “ghee” and is extensively utilized. Additionally, it is commonly known as clarified…