Culinary Terms

Râble :
Part beginning from the lower ribs to the joints of thighs of certain animals, especially rabbits and hares.
To reduce :
To heighten the flavour of a food by boiling it down.
To refresh :
To cool an item quickly under running water. Eg: boiled vegetables.
To remove :
To gently cut the legs and wings of a poultry or fish fillets.
To remove the fat from :
To pour off the fat from a frying pan or a saucepan.
To remove the nerves :
To cut all the nerves from a piece of meat.
To remove the stems from fruits :
To remove the stemss from rinsed and drained fruit.
To remove the string :
Removel the strings from French beans by cutting the ends.
To remove the tart ring :
Remove the tart ring either during or after baking.
To remove water from certain vegetables :
To salt a raw vegetable so that it gives off its water (eg: cucumbers).
Reserve :
During recipe, put aside a preparation for use later.
To rinse :
To rinse the bloody parts and the skins of offals such as brains or sweetbread under a drizzle of water.
To rise (dough) :
To let a dough with baker's yeast rise in a warm place (25 to 30°c).
To rise (dough) :
To let a dough with fresh baker's yeast rise in a warm place (25 to 30°C).
To roast :
To cook food in oven or on a skewer.
To roast flour :
To put a dish with flour in the oven in order to break up starch lumps.
Robe des Champs :
The meaning for the boiling of potatoes with skin on, starting in salted cold water.
Roe :
Orange pink parts of shellfish or scallops' stomachs.
To roll :
To stretch a pastry with a down to the thickness wanted.
To roll out :
To stretch a (puff, cookie, sweet) dough to the desired thickness with a rolling pin or roller.
Rolled out dough :
Shortcrust, puff, sablé or sweet dough rolled out with a rolling pin or a to the thickness and the shape desired.
Rolling mill :
Tool to a pastry.
Rondeau :
Round cooking container with high high edges, a lid and two handles.
Rouelle :
Round slices cut in an onion.
Round cake pan :
Round cake pan with high edges. Generally used to bake sponge cakes.
Royal icing :
Preparation made with icing sugar and egg whites to garnish pastry with a decorating bag.