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Cook's dictionary
Dauphinoise potatoes

Dauphinoise potatoes

Potato dauphinoise was created in the Dauphiné region of France and consists of thinly-sliced potatoes, mixed with milk, cream or creme fraiche, and cheese, garlic and seasoning. It's also known as gratin dauphinois. 

Cook's dictionary
Deglaze

Deglaze

Deglazing is a cooking technique used to harness all the tasty flavours of the brown residue leftover when cooking meat.

Cook's dictionary
Daikon

Daikon

Also known as mooli, daikon is a white Asian radish with a mild, peppery flavour. It has a crisp juicy texture when eaten raw that makes it a popular garnish for sashimi

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