| Refresh |
To refresh: to pour cold water over vegetables, fruit, or meat after they have been blanched. |
| Ragout |
A stew. |
| Ramekin |
Individual round small soufflé ovenproof dish. |
| Ratafias |
Small button-sized almond flavoured macaroons mainly served with puddings and cream sweets. |
| Reducing |
To rapidly boil a liquid until reduced in volume, to thicken and/or concentrate the flavour. |
| Rendering |
Obtaining fat from meat trimmings by cutting them into small pieces and heating in a cool oven at 150'C (300'F) Mark 2 until the fat runs out and can be strained. |
| Rennet |
A substance used for making junket by coagulating milk obtained from the stomach of a suckling calf. Rennet is also available from fungal or bacterial origin. Rennet for domestic purposes can be purchased from a supermarket. |
| Rice paper |
Edible paper made from the pith of a Chinese tree. Used as an edible base for sticky baked goods such as macaroons. |
| Roasting |
Cooking meat in an oven or over an open fire. |
| Roe |
Milt of the male fish, called soft roe. Eggs of the female fish, called hard roe. Shellfish roe, called coral due to its colour. |
| Roulade |
A name given to a meat, cake or soufflé mixture served in a roll. |
| Roux |
A mixture of equal parts of fat and flour cooked together to produce the base of sauces. |
| Rubbing in |
Method of incorporating fat into flour when a short texture is required for pastry, cakes or biscuits. |
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