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- 1. Radiatore
- Literally means "Radiators". This ruffled, ridged shape adds elegant interest to any sauce. It also works well baked in casseroles, or used in salads and soups.
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- 2. Ragout
- A stew made from poultry, game, fish, or vegetables cut into pieces and cooked-with or without first having been browned- in a thickened liquid, generally flavored with herbs and seasonings. There are two basic types of ragout: brown and white. For a brown ragout, the meat is first browned in fat, then sprinkled with flour, cooked a little, and finally moistened with clear stock or water (or thickened meat juices, if the meat has not been floured). For a white ragout, , the meat is cooked until firm, but not colored, then sprinkled with flour and diluted with stock.
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- 3. Ramekin
- Small shallow baking dish. The foods cooked in these are also served in them.
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- 4. Ramekins
- Porcelain cups, often used to make souffles. They are usually white and can withstand high heat. Some good quality ones can be purchased at Williams-Sonoma and Pottery Barn.
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- 5. Rasher
- Thin slice of bacon or a portion consisting of 3 slices of bacon.
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- 6. Rasin
- Dried grape.
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- 7. Raw Sugar
- Sugar that hasn't been refined enough to achieve a granulated quality. It looks like coffee crystals. This coarse sugar is harder to dissolve, making it a nice choice for sprinkling on foods.
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- 8. Rice paper wrappers
- Circular sheets made from rice flour measuring approximately 8 inches in diameter, rice paper wrappers are brittle and translucent. They must be softened by dipping in hot water for a few seconds and draining. Once softened they can be used to make fresh Vietnamese-style salad rolls or deep-fried spring rolls.
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- 9. Rice stick noodles
- Made from rice flour and water, these noodles are translucent when cooked. They are usually softened by soaking in hot water for 10 -15 minutes before cooking with other ingredients. Fine rice stick noodles can also be deep fried to create a crispy garnish often used in Chinese chicken salads.
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- 10. Rice vinegar
- Used in both Japanese and Chinese cooking, rice vinegar is made from fermented rice and comes in several varieties, each differing in intensity and tartness. In general they are all fairly mild compared to European and American-style vinegars. They can be used in dressings, marinades, as dipping sauces and condiments.
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