R
Rapid boil
A rapid boil is a boiling liquid, characterised by a vigorous abundance of bubbles breaking the surface brought on quickly by using maximum heat.
Rare
Rareness is the term used to describe the degree of cooking a steak is subjected to. It refers to how red (and therefore raw) the meat is. Rare or very rare refers to meat that has been cooked for a very short amount of time, typically quickly seared in a hot pan. Blood may come from the steak and the centre is usually very red, the outside being only a thin layer of brown. Typically a rare steak's core temperature is approx 52°C.
Reduce
To reduce is to thicken or concentrate a liquid, usually stock, wine or a sauce mixture, by boiling it rapidly. The volume of the liquid is reduced as the water evaporates, thereby thickening the consistency and intensifying the flavour. The resultant mixture is often referred to as a reduction.
Refresh
To immerse cooked foods, usually vegetables, in cold water to stop the cooking process at once in order to retain the ingredient’s colour and texture.
Remoulade
Remoulade is a classic French sauce made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies. It's served chilled to accompany cold meat, fish or shellfish.
Render
Rendering can refer to any processing of animal by-products into more useful materials, namely extracting fats like lard from meat, so that they can be used in cooking. The rendering process simultaneously dries and separates the fat from the bone and protein, so that yellow grease/white grease can be extracted.
Residual heat
In cooking, residual heat refers to the heat captivated within the food that can continue to cook the food after the food has been taken away from the heat source, giving the appearance that the food is cooking itself. Being aware of residual heat whilst cooking is important in order to avoid over-cooking food.
Rib
The rib is a cut of meat (from beef, lamb or veal) that is taken from between the short loin and the chuck. Chops, steaks and roasts (depending on the animal) are all cut from the rib section, which is very tender. Rib may also be used to describe a single stalk or whole bunch of celery.
Risotto
Risotto is an Italian rice dish made by cooking risotto rice (typically Arborio rice) with stock poured in at intervals and stirred continually as the rice absorbs the liquid. Onion, cheese and white wine are considered to be the basic ingredients to flavour a risotto. Other ingredients such as meat, shellfish and vegetables can then be added to the mixture.
Roast
A roast can either be a piece of meat or a method of cooking. For example, a piece of meat such as a rump roast is also cooked by the roasting method and then served as a meal. Roasting is a cooking method that oven-cooks food in an uncovered pan and produces a browned exterior and (ideally) a moist interior. Tender pieces of meat can be roasted while tougher pieces of meat require slower, more moist cooking methods.
Rock salt
Rock salt is not as refined as other salts it retains more minerals and harmless impurities. It comes in chunky crystals and is used predominantly used to create a bed which baked oysters and clams can be served on.
Roux
A roux is a mixture of equal quantities of melted butter (or fat) and flour that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux — white, blond and brown. The colour and flavour is determined by cooking time. White and blond roux are made with butter and are typically used to thicken white sauces and light soups. Brown roux is generally made with pork or beef fat, cooked to a deep golden brown and is used for rich, dark soups and sauces.
Rump
The rump is a triangular cut of beef taken from the upper part of the round. High in flavour, the rump is usually cut into rump steaks or two or three roasts (rump roasts).
Rustic
In cooking, it is usually used to describe presentation style or a type of dish and has connotations of simplicity and heartiness.
