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Cooking terms - Letter R



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Rack of Lamb
Rack of Lamb
   
   Rack of lamb: part of the rib section of a lamb which contains eight ribs.

   Raclette: Swiss cheese made of cow's milk, it has not so firm and dotted texture with a nutty flavor.

   Radiatore: Italian pasta in shape of little radiators with rippled edges.

   Radicchio: also known as red chicory leaf of vegetable used raw in salads and many dishes.

   Ragoût: French verb that refers "to stimulate the appetite".

   Ragu: Italian meat sauce served with pasta.

   Raita: mix of milk yogurt with various chopped vegetables such as cucumbers, eggplant, potatoes or spinach, or fruits such as bananas or tomatoes.

   Rakkyo: similar to the Japanese shallot commonly used as garnish with fish and meat.

   Ramen: Japanese dish that mixes noodles, meat in small pieces, vegetables and broth.

   Ramp: wild north American onion with flavor similar to garlic.

   Rape: residue of whole grapes after its juice has been extracted for winemaking.

   Rascasse: fish familiar of the scorpion with firm and white flesh.

   Reconstitute: cooking method consists in adding liquid to some dehydrated food.

   Red cooking: Chinese culinary method to put some food into soy sauce to change its color.

   Reduce: cooking method of boiling some liquid so fast until the volume is reduced by evaporation, mostly used to intensify the flavor.

   Render: culinary technique of melting animal fat to separate it from any tissue, then it is strained through a paper filter removing the rest of particles.

   Rennin: coagulating enzyme found in young animals stomach used to curdle milk in foods.

   Retsina: Greek wine that has being resinated in pine-tree taking a distinctively sappy.

   Ribbon: term to describe the pale and thick texture of egg-and-sugar mixture.

   Rib: cut of meat between the short loin and the chuck used in roasted due to its tender.

   Ris: sweetbread in French.

   Ristra: Spanish term to describe a handstrung rope of foods like chillies and garlic heads.

   Roasting rack: stainless steel raised rack to elevate meat above the pan in which it is roasting allowing adequate air circulation.

   Rock bun: British and spicy cross of a cookie and a small cake fulled of chopped dried fruit.

   Rösti: Swiss term that means "crisp and golden" and in food it is mostly used to describe shredded potatoes sautéed until get crisp and browned.

   Rusk: also called biscotte and zwieback, which is a thin slice of yeast bread baked until dry and crisp.

   Rye flour: hardy cereal grass milled with less protein than wheat flour.

Raclette
Raclette
Radiccio
Radiccio
Ragu
Ragu
Ramen
Ramen
Rascasse
Rascasse
Ristra
Ristra
Rosti
Rösti
Rye
Rye