Glossary - R

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.