Gourmet Glossary: R
Radicchio: A crisp bitter, peppery variety of chicory.
Ragout: A stew of meat, poultry or fish.
Raised Pie: A pie made with hot water crust pastry.
Ramekin: A small china or earthenware dish.
Ratafia Biscuits: An almond flavored biscuit.
Ratatouille: A vegetable stew with herbs.
Reduce: To thicken, concentrate or lessen the volume of a liquid by boiling rapidly to remove water content.
Reform Sauce: An English sauce with port, served with either lamb or game.
Relax: To rest pastry after rolling out to prevent shrinkage or meats after cooking.
Render: To extract the fat from meat by slow cooking.
Rennet: An animal derived substance used to curdle milk when making cheese, vegetarian alternatives are available.
Ricotta: An unripened soft and creamy Italian ewe’s milk curd.
Rice Flour: An alternative to wheat flour also used as a thickening agent.
Rice Vinegar: A vinegar made from rice wine.
Rillette: A smooth paste made from pork or poultry meat cooked in lard.
Rissole: A dish made of meat or fish coated with breadcrumbs, shaped into cakes and fried.
Rocket: A green salad vegetable with a peppery flavor. Also known as arugula.
Roast: To cook meat by direct or radiant heat in an oven.
Rock Salt: A salt derived from the seams of compacted underground sources.
Roe: The eggs from a female fish (hard roe) or similar glands of a male fish (soft roe),
Roquefort: A French ewe’s milk cheese with blue-green veining.
Rosemary: An aromatic shrub with pungent leaves are used either fresh or dried as a flavoring.
Rose Water: An essence distilled from fragrant rose petals.
Roux: A mixture of fat and flour gently cooked together, used to thicken soups or stocks.
Rump: Cut of beef from the lower back.
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