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   glossary_r/rack_lamb_cooked_all_1.jpg Rack a rib section of meat. Rib ends may be decorated with papillotes.  
   glossary_r/Raclette_1.jpg Raclettea cheese dish related to fondue, and perhaps it’s earliest form. A chunk of cheese that melts smoothly and easily is brought to the table melting under a broiler or in one of the raclette stoves for making the dish. It is served with a boiled potato for each diner and side dishes of tiny cocktail onions, dilled pickles, and gherkins. Diners scrape the melting portion of the cheese onto a bit of mashed potato, and add a spicy relish to each bite. The word racler means to scrape.  photo ►
   glossary_r/lettuce-Radicchio.jpg Radicchio :
   glossary_r/veg-radishes.gif Radish a member of the mustard family grown for its root (Raphanus sativus); generally, the crisp white flesh has a mild to peppery flavor and is usually eaten raw.  
   glossary_r/lettuce-radish-daikon-micro.jpg Radish Daikon Micro :
   glossary_r/lettuce-radishgreen-living-micro.jpg Radish French Micro :
   glossary_r/lettuce-radishsprouts-chinarose-micro.jpg Radish Sprouts Micro :
     Ragoûta stew made with meat, poultry, or fish, cooked simply with or without  vegetables .     Repertoire ►        in potpies ►       with veg ►
     Raisin :   a sweet dried grape.  
   glossary_r/fruit-rambutan.GIF Rambutan :
     Ramekina small dish designed to both bake and serve individual portions. Also, a cheese dish with bread  crumbs or pastry.  
   glossary_r/herb-ramp.jpg Ramp :
   glossary_r/seed-Rapeseed.jpg Rapeseed :

 Rarebitmelted cheese poured onto toast. It is one of a group of dishes called ‘savory’ sometimes served after the sweet at a formal English meal.



     RasherBritish. The word “rash” means to slice. A rasher is a slice of bacon or raw ham, cut in any thickness.  

 Raspberrya small ovoid or conical-shaped berry (Rubus idaeus) composed of many connecting drupelets (tiny individual sections of fruit, each with its own seed) surrounding a central core; has a sweet, slightly acidic flavor; the three principal varieties are black, golden and red.

   How to grow Raspberries ?

   glossary_r/Rasping.jpg Rasping very finely grated stale bread.  
   glossary_r/Ratatouille.jpg Ratatouillea southern French dish of vegetables cooked together. Usually included are diced onion, sautéed in oil, eggplant, garlic, green peppers, tomatoes, zucchini, flavored with oregano, thyme, rosemary and basil.  
   glossary_r/Ravioli.jpg RavioliItalian for little wraps; used to describe small squares or rounds of pasta stuffed with meat, cheese or vegetables.  

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     Recipea set of written instructions for producing a specific food or beverage; also known as a formula (especially with regards to baked goods).  
   glossary_r/lettuce-redbeet-red-micro.jpg Red Beet Micro :
   glossary_r/lettuce-RedLeaf.jpg Red Leaf :   
   glossary_r/lettuce-RedOakLeaf.jpg Red Oak leaf :
   glossary_r/lettuce-RedPeacock.jpg Red Peacock :
   glossary_r/lettuce-RedRomaine.jpg Red Romaine :
     Reduceto rapidly boil or simmer a liquid until the volume is decreased through evaporation. This process thickens the liquid and intensifies the flavor.  
     Refreshto immerse hot vegetables in ice water to set the color and flavor. Thev food is then drained and reheated in butter or sauce.  
   glossary_r/Relish_cranberry.jpg Relisha cooked or pickled sauce usually made with vegetables or fruits and often used as a condiment; can be smooth or chunky, sweet or savory and hot or mild.  

 Cranberry ▲




   glossary_r/Remoulade_1.jpg Remoulade a rich mayonnaise-based sauce containing anchovy paste, capers, herbs , and mustard.     Repertoire ►
     Renderto melt fat away from surrounding meat.  
   glossary_r/Rennet.jpg Renneta substance used to coagulate milk for cheese-making, or to set certain puddings, such as junket.  

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   glossary_r/RHUBARB.jpg RhubarbA member of the buckwheat family, its thick, celerylike stalks of can reach up to 2 feet long, which are the only edible portion of the plant — the leaves contain oxalic acid and can therefore be toxic. Though rhubarb is generally eaten as a fruit, it's botanically a vegetable. There are many varieties of this plant, most of which fall into two basic types, hothouse and field grown. Hothouse rhubarb is distinguished by its pink to pale red stalks and yellow-green leaves, whereas field or garden-grown plants (which are more pronounced in flavor) have cherry red stalks and green leaves. Because of its intense tartness, rhubarb is usually combined with a considerable amount of sugar. It makes delicious sauces, jams and desserts  and in some regions is also known as pieplant because of its popularity for that purpose. In America, a traditional flavor combination is rhubarb and strawberries; in Britain, rhubarb and ginger. Rhubarb contains a fair amount of vitamin A.   Recipes ►

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   glossary_r/Rice.jpg Rice the starch seed of a semiaquatic grass (Oryza sativa), probably originating in Southeast Asia and now part of most cuisines; divided into three types based on seed size; long-grain, medium-grain and short-grain, each of which is available in different processed forms such as white rice and brown rice.  
   glossary_r/Ricer.jpg Ricera colander like utensil that forces food through tiny holes, giving potatoes, for instance, the texture of cooked rice.  
   glossary_r/Rice_vinegar.jpg Rice_vinegara mild white vinegar good for salads and used in Chinese cuisine.  
   glossary_r/Rigatoni.jpg RigatoniItalian for large groove and used to describe large grooved, slightly curved pasta tubes.  

 Rillettes a pâté of pork that is somewhat coarser than liver pâtés.



 Pork ▲




 Fruit Rindouter shell or peel of fruit.


Pork Rind : is the fried or roasted skin (rind) of a pig.

     RisottoItalian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.     Repertoire ►

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     Roastto cook by dry heat, usually in an oven.  
     Roefish eggs. Caviar is the most famous use of roe.    buy online ►   
     Rollmopa herring, particularly when marinated for a long period with gherkins or other pickles.  
   glossary_r/herb-rose.jpg Rose_Watera liquid flavored with the oil of rose petals. It is used to flavor desserts in Balkan, Indian and Middle Eastern cooking.  
   glossary_r/herb-rosemary2.gif Rosemary an herb (Rosmarinus officinalis) with silver-green, needle-shaped leaves, a strong flavor reminiscent of lemon and pine and a strong, sharp camphor-like aroma; available fresh and dried.   
     Rouladea food rolled around a stuffing. Paupiettes is one example. Peach roulade and a stuffed genoese is another.  
     Rouxis a paste of butter and flour that is used to thicken almost everything in Western cooking. A white roux is the base for white, or cream sauces, such as sauce béchamel, used with chicken, vegetables and fish. A brown roux is the base for much cajun creole cooking and for many rich casseroles. The time allowed for the cooking determines the color of the roux.  
     Royalea thin custard cooled and cut into decorative shapes. Used to garnish soups primarily.  

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   glossary_r/lettuce-RubyChard.jpg Ruby Chard :
     Rump_Roasta boneless cut from the leg.  
     Rusks twice-toasted bread  or cake.  
   glossary_r/veg-rutabagas.GIF Rutabaga also called Swede, this is a yellow winter turnip, more strongly flavored than the white and purple turnips of spring. It is excellent with turkey and duck, and in soups and stews.  
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