Cooking Dictionary Results

R

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.