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Glossary of Cooking Terms

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Q & R

Raising agents - substances which produce a gas and make flour mixtures rise e.g. yeast and baking powder.

Ream - to remove the juice of a lemon, orange, or citrus fruit

Reconstitute - to rehydrate dried food (such as dried mushrooms) by soaking it in water.

Reduce - To boil a liquid down to reduce its volume and intensify its flavor. The resulting thicker liquid is called a “reduction” and is the basis of many sauces.

Render - to melt fat in order to reduce the solid fat to liquid. Always render over low heat to avoid sputtering.

Rind - The outer covering of fruits, particularly citrus fruits and melons.

Rinsing - Rinsing is a term applied specifically to a form of plunging lamb slices at the table, for which Beijing , the capital of China is most famous. When you go to a lamb-rinsing restaurant in Beijing , you are served a fire-pot of plain soup with charcoal fire, various sauces with which you mix your own dipping sauce, and dishes of flying-thin lamb slices. When the soup boils, you take a few slices of the lamb with your chopsticks and im­merse the lamb in the boiling soup, occasionally making a rinsing motion. Take out as soon as the meat changes color and dip into your dipping sauce. The cooking process ends here. If you do not wish to take the trouble of holding your -rinsed pieces all the time, you can let go of them, except that it may lose track of them and let them get tough, or someone else may fish out your lamb.

Roast - (v.) To cook uncovered in an oven using little or no liquid other than that produced by the food as it cooks. Roasting requires fairly tender pieces of meat and will brown around the exterior as it is cooked.
See Chinese cooking methods.

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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Last Modified: 11/28/11.