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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.
A bowl of ice water :
Container with cold water and ice cubes that allows to quickly cool down food by simply plungeing it.
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 string :
Removel the strings from French beans by cutting the ends.
To rinse :
To rinse the bloody parts and the skins of offals such as brains or sweetbread under a drizzle of water.
To roast flour :
To put a dish dredged with flour in the oven in order to break up starch lumps.
To roast :
To cook food in oven or on a skewer.
Robe des Champs :
The meaning for the boiling of potatoes with skin on, starting in salted cold water.
Rolling mill :
Tool to roll out 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.