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Click one of the letters above to advance the page to terms beginning with that letter.
raidir
French for ‘firming’: to subject food to hot fat to firm up the flesh; the food must not take on any color at all.
reduce
To cook a liquid preparation until its quantity reduces, resulting in a thicker consistency and concentrated flavors.
rice pilaf
Try this Middle Eastern recipe: one part rice for two parts water. Brown the rice in butter and a drop of grapeseed oil until translucent. Pour in boiling, salted water and mix. Cook until the water is completely evaporated: small holes will form on the surface. Turn off the heat at that time. Cover the rice with a clean kitchen towel and place the pan lid over the towel. This rice will taste even better when cooked with lamb or chicken stock instead of water!
rucola
The Italian name for arugula greens.