Radiatore:
Radiators
Ragout:
Stew
Rakkyouzuke:
Japanese for (pickled) Scallion
Ramekin:
Small shallow baking dish
Raw Sugar:
The residue left after sugar cane has been processed to remove
molasses and refine the sugar crystals
Ray:
This kite-shaped fish features edible fins. The fish is firm,
white, and sweet; similar to the texture and taste of scallop
Redeye
Salmon: Prized for canning it has a firm, red flesh.
Also known as the "sockeye salmon."
Redfish:
This important commercial fish is a member of the rockfish group.
Also known as "ocean perch," although it is not a
true perch.
Redhead:
A saltwater fish belonging to the wrasse family. Also called
"California Sheesphead." Its meat is white, tender,
and lean.
Red Perch:
This important commercial fish is a member of the rockfish group.
Also known as "ocean perch," although it is not a
true perch.
Red Snapper: This is the most popular of a
few hundred species of snapper. This is a lean, firm-textured
saltwater fish. Some species of rockfish and tilefish are also
called snappers, but are not.
Reduction:
to evaporate liquid by continued cooking.
Render:
To free fat from the connective tissue of meats by means of
heat.
Renkon:
Japanese for East Indian lotus root
Rennet:
An extract from the stomachs of calves and lambs which contains
the enzyme rennin, which is used to curdle milk in foods such
as cheese and junket.
Resting:
The process of letting meat juices return to the surface after
cooking.
Rhine:
This term refers to fine German white wines that are smooth,
not too dry, relatively low in alcohol, have a delicate fragrance,
and are often slightly effervescent.
Ricer:
A kitchen utensil used for ricing soft foods by extruding them
through small holes
Riesling:
This is the classic white-wine grape of Germany that is believed
to be native to the Rhine Valley
Roastingrack:
a rack that sits at the bottom of a roasting pan.
Rockfish:
A low-fat fish of the Pacific Coast. There are two categories:
the elongated varieties are milder and softer, and include Yellowtail
and Goldeneye. The more full-flavored deep-bodied types include
Bocaccio, Chilipepper, and Shortbelly.
Roe:
A seafood delicacy of female fish's eggs.
Root
Beer: soft drink created by fermenting a blend of sugar
and yeast with various roots, herbs, and barks such as sarsaparilla
and sassafras.
Rose:
A red wine made with the skins and stems removed almost immediately.
Rosefish:
This important commercial fish is a member of the rockfish group.
Also known as "ocean perch," although it is not a
true perch.
Rose
Hip: The ripe reddish-orange fruit of the rose that
is often used to make jellies, jams, syrups, teas, and wines.
Rosemary:
This highly aromatic herb from the mint family has a flavor
that some describe as a cross between lemon and pine.
Roulades:
Rolled slices of pastry or meat stuffed with cheese.
Roux:
Equal parts of starch (flour) & fat used for thickening
sauces.
Rum:
A slightly sweet liquor distilled from fermented sugar-cane
juice or molasses.
Rumrunner:
A cocktail made with white rum, orange juice, lime juice, sugar
syrup, and orange bitters
Rye Whiskey:
American law requires that this liquor be made from a minimum
of 51% rye.
