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Saturday November 7, 2009 |
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Fresh Food Facts / Food Dictionary
Page: 18
Ramekin
A small ceramic or earthenware baking dish. The bottom should be rough (unglazed) to prevent suction from forming in water bath between ramekin and pan.
Rennet
A coagulating enzyme usually from the stomach lining of young animals (some can come from plants) that aids in curdling milk or separating curds from whey.
Ribbon
When a sauce thickens enough that when lifted, it falls in wide bands. Also, when sauce is thick enough that while stirred with a whisk, it leaves trails that expose the bottom of the pan or mixing bowl.
Ricer
A kitchen gadget that looks like a big garlic press. This device, also called a potato ricer, forces cooked foods like turnips and potatoes through tiny holes, resembling rice.
Rice Vinegar (Japanese)
A light, sweet vinegar made from fermented rice. Seasoned rice vinegar is even sweeter, but you can add sugar to the unseasoned type for a substitute.
Rhubarb
Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.
Rock Melon
see Melon
Rocky Mountain Oysters
Lamb or cattle testicles
Rouille
A rust colored spicy paste or sauce made with red peppers (hot or mild) garlic and olive oil. Rouille is French for "rust."
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