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 Cooking Terms Explained

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

R R R

Radish This is a salad plant with a pungent roots.  Some of the roots are long and tapering, others are globular the latter are commonly known as turnip radishes.

Ragoût This is a rich seasoned stew with cubes of meat. It is of French origin.

Ragu This is a meat sauce from the Bologna area of Northern Italy. It contains ground meat and tomatoes. The sauce is cooked for 2 to 4 hours which makes it very rich. It is typically served with pasta.   

Raspberry
This is a fruit which is reklated to the bramble.  There are two kinds of raspberries, the red and the white.  They are both used for tarts and desserts. They also make some of the best jam.
Raspberries can be kept in the fridge for a couple of days, but they deteriorate quicker than many fruits. They freeze well but loose their shape; this is not important if used for jam or pies.

Rhubarb This is a garden plant which the stalks have an acid flavour are used for puddings etc.

Rice Rice is a grain from a type of grass which thrives in humid and wet conditions. Probably the most valuable food in the world, it is the basic diet for over 50% of the world's population. Rice should always be eaten cooked.
Brown rice has only the outer husk removed and has a chewy texture with a nutty taste. White rice is the inner kernel only.
Long grain rice such as basmati, are typically grown in China and South East Asia. The grains are long and narrow and remain separate when boiled. Some varieties are scented.
Medium grain rice is grown the world over and the grains are plump and oval. When cooked the cling together but remain distinct. They contain more starch compared to long grain rice.
Short grain rice (pearl or pudding rice) has a round shape and these cling together when cooked giving a much more creamy texture compared to other rice. This rice is used for risottos and puddings. Some Asian varieties of short grain rice are used for sweet Asian dishes.

Rosemary
Rosemary is a herb used to flavour many dishes, most commonly lamb and stews. The fresh leaves are stripped from the stems, crushed, normally finely chopped and then added to the dish for flavour.
Dried rosemary is a good alternative, loosing little of the fresh flavour.

 

 

 

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