D

To give body: To work a preparation kneading it to give him a good plastic quality.

To praise: To allow to rest a liquid the necessary time so that the impurities in failure settle, then it is possible to transfer it.

To desalt: To plunge a food salted in water or cold milk. For the cod: To place in cold water, for 24 hours and to change the water to half of the time.

To drain: To immerse in water or cold milk a meat or fish so that they lose the blood.

Desbridar: To withdraw after his stew the thread that was bridling the food.

To flake off: To deprive of scales a fish.

To peel: To remove the rind lasts of certain dry fruits, like almonds, hazelnuts and nuts.

To discourage: To withdraw the central heart of the fruits. It can be done so much of the entire fruits as of cut in tracks.

To dessicate: To eliminate the water excess of a preparation warming it on slow fire.

Desflemar: To happen for warm water to remove the strong flavor.

Desglasar: To spill a liquid in a warm receptacle where a piece has been sealed in order to raise the juices of the caramelización of the same one.

To degrease: To withdraw the fat of a sauce or broth. To bone: To withdraw the bones of an animal for his later use.

Desmoldar: To extract a preparation of a mold.

To skin: To remove the skin to a rabbit, hare, lamb, etc.

To deprive: To make completely clean a piece of meat, a bird or fish.

Desvenar: Action of cleanliness of a raw material of his nervous and greasy content.

Dobleciselado: Court against the fibre and then transversely to obtain buckets of the bulbáceas.

To gild: To put to the stove during short time a prepared one smeared with egg or milk so that he acquires golden color / to Attack to living fire a food so that he acquires color.