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