Tinfoil Chef

To Deep-fry something is To cook it completely submerged in hot oil. When something is Deep-fried at the proper temperature it will absorb comparatively little oil and turn out surprisingly light. If the oil is too hot, foods will brown too quickly and stay raw in the middle. If the oil isn’t hot enough, the foods will sit in the oil too long and absorb too much oil.

Deglaze means to add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan. this is then used to make a quick sauce or gravy for a roast, steak, chop, or a piece of seafood fillet or steak.

Degrease means To remove the fat that forms on the tops of simmering broths, sauces, jus, and braising liquids.

A Demi-glace is A mixture of equal parts of brown stock and brown sauce that has been reduced by half.

To Dice something is to cut it into cubes that are roughly the same size as opposed to chopping, where food are cut into irregular pieces.

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