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Cooking Dictionary
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Rack - a rib section of meat. Rib ends may be decorated
with papillotes.
Raclette - a 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.
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.
Ragoût - a stew made with meat, poultry, or
fish, cooked simply with or without vegetables.
Ramekin - a small dish designed to both bake and serve
individual portions. Also, a cheese dish with bread crumbs or
pastry.
Rarebit - melted cheese poured onto toast. It is one of
a group of dishes called ‘savory’ sometimes served
after the sweet at a formal English meal.
Rasher - British. The word “rash” means to
slice. A rasher is a slice of bacon or raw ham, cut in any thickness.
Raisin - a sweet dried grape.
Raspberry - a 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.
Raspings - very finely grated stale bread.
Ratatouille - a 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.
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