Today we are talking about culinary terms that begin with "R." This particular groups of terms will include some recipes that are more like how to's. Did you ever imagine you could make your own cheese? Let's find out!
Raita (ray-tah) is a cool, yogurt based condiment in Indian cuisine.
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| Bowl of Raita |
Ramekins are small ceramic or glass bowls used for cooking, baking
and serving in
Ratatouille is a vegetable dish consisting of onions, zucchini,
tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served
cold.
Red wine vinegar is made from red wine and has lower acidity than a regular
white vinegar.
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| Red Wine Vinegar |
Reduce is to simmer or boil until water or liquid has evaporated
off resulting in a concentrated liquid.
Rice wine vinegar is an Asian vinegar made from fermented rice wine. It
has a sweet, subtle and fragrant flavor.
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| Rice Wine Vinegar |
Ricer is a mechanism that breaks down potatoes into the size of
grains of rice yielding a smooth and consistent puree every time.
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| Ricer |
Ricotta is a soft white Italian cheese.
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| Homemade ricotta cheese |
It is simple and quick to make your own ricotta cheese and it is yummy, yummy, yummy! Here's how:
You will need:
1/2 Gallon whole milk
1/2 teaspoon salt
3 tablespoons fresh squeezed lemons
cheese cloth
strainer
Heat milk and salt in large pot or Dutch oven over medium-high heat. Stir frequently with a rubber spatula to ensure the milk is not scorching on the bottom of the pan. Heat to 185 degrees F, about 15 minutes. Remove pot from heat. Slowly add lemon juice and stir until fully incorporated. Let milk stand for five minutes without disturbing. After five minutes, the milk should have separated into solid curds and whey.*** If needed ad another tablespoon of lemon juice and let stand 5 additional minutes.
Allow curds and whey to rest for 20 minutes. Line your strainer with the cheese cloth. Transfer the curd onto the cheese cloth. Using a rubber spatula, gently fold the curd onto itself, pressing down gently to push out excess liquid. Fold and press until no more liquid runs out from the strainer and the curds takes on a grainy texture of cream cheese.
Hurray! You did it! You made ricotta! Your homemade ricotta will last approximately 3 days in the refrigerator.
***No need to throw out the whey. This liquid can be used in place of water in your bread recipes.
Risotto is an Italian dish of rice cooked in stock or broth to a
creamy consistency.
Roast is a cooking method that uses dry heat i.e. roast in an
oven or over an open flame
Robust herbs are Bay Leaf, Curry Leaf, Lemongrass, Marjoram, Oregano,
Rosemary, Sage, Savory, Thyme
Roma tomatoes are shaped more like large strawberries and are much
denser, making them great for purees or sauces.
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| Roma tomatoes |
Romaine is distinctively longer in shape with more rigid leaves and
ribs than the other lettuces. Similar in color to iceberg the romaine is more
substantial and some argue, more flavor too.
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| Romaine lettuce |
Rondeau (ron-doe) is a large wide pot, good for making sauces, braises or
stews.
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| Rondeau pot |
Roulade is a dish that takes the form of a roll e.g. a rolled (and
often stuffed) piece of flattened or boned meat, or also a sheet cake.
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| Chicken Roulade |
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| Chocolate Roulad |
Roux is a combination of flour cooked with fat, usually butter.
Making a roux is simple. Using equal parts butter and flour, first melt butter in your pan. Add flour and mix to combine. If you are making a bechamel (you know that word from your first lesson!) or white sauce, make sure you don't brown your butter. Cook your roux slowly so you cook out the flour taste. A roux is the base of many gravies and sauces. If you want a nuttier taste to your sauce then cook your roux until it has browned. Be careful not to cook it too fast or it will burn.
There you have it. Your culinary vocabulary just keeps growing and growing. Next week we will begin with "S." It will take more that one post to cover all those terms. So look for part 1 and part 2.
Now go makes come ricotta!!!
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