Mindblown: a blog about philosophy.
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Drained weight
A measure of the weight of product after draining off the liquid portion or packing medium of that product in a given size of container. The actual weight of food that has been allowed to drain to remove the liquids in which it has been prepared.
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Dough
A mixture of flour and other ingredients stiff enough to knead or roll. The Indo-European source of the word dough is also the ultimate source of many other words, including dairy and paradise. This ancient source, pronounced something like dheigh, meant to mould clay, but when it evolved into Germanic it came to mean to…
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Distillation
The separation of liquid materials by heating the materials to their boiling point and condensing the resulting vapors. To extract an herbal essence by a process of boiling the herb in a liquid and condensing the vapor that arises. Process of extracting essences of plants by heating to vapour, condensing by cooling, and collecting the…
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Dissolving
Formation of a solution by dispersion of one material (solute) at a molecular (or less) level in another material (solvent).
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Disodium inosinate
A flavor enhancer.
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Disodium guanylate
A flavor enhancer.
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Disclosure statement
A statement that calls the consumer’s attention to one or more nutrients in the food. It identifies the nutrient that is present in the food in excess of the prescribed levels.
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Direct heating
A means of heating a product involving direct contact between the heating medium (steam) and the product.
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Dip
A soft, sometimes spicy, and/or savory food mixture used to dip crackers, chips, vegetables, etc. A dip is a creamy and flavorful mixture that is typically soft in consistency. It is often served at social gatherings such as cocktail parties, wine and cheese events, and similar occasions. Guests partake by dipping small crackers, potato chips,…
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Dill
Dried ripe fruit of Anethum graveolens. Used in pickles and soups. Since first being recorded in Old English twelve centuries ago, the word dill has changed very little: it has acquired a second /, originally having been spelt dil or dile, but it refers to the same herb it always did. The dill plant has,…
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