Kate's Cuisine

Jun 21 2009

Cooking Glossary: R

Radicchio – A type of chicory that’s crisp, bitter, and quite peppery.

Ragout – A stew that’s made from meat, fish, or poultry.

Ratatouille – A stew that’s made with vegetables and herbs.

Reduce – To make a liquid thicker and more concentrated by bringing it to the boiling point and boiling until the excess water is removed.

Relax – To let pastry sit after rolling sheets out to prevent shrinkage. Relaxing can also be used to refer to meats that are finishes cooking and should sit for a moment before being cut.

Render – To remove the fat from meat by slow cooking it.

Rice Vinegar – This vinegar is made from rice wine.

Roast – To cook meat using direct heat in an oven.

Rosemary – Can be used fresh or dried, rosemary has a strong smell and flavour. It’s often left as a whole twig for garnish.

Roux – See the in-depth post, A Lesson in Roux

Rump – This is a cut of beef that comes from the lower back.

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