Glossary R

The food glossary +++ Popular Articles: 'Releve', 'Recipe', 'Repolyo'
Rotisserie is a French term that refers to a cooking equipment that slowly rotates meat or other foods in front of a heating element.

Roulade is a French term which means a rolled and filled slice of meat, usually braised in stock or wine, slice of meat or fish rolled around a stuffing.

Royale is a French term which means a consomme garnish made of unsweetened custard cut into decorative shapes.

Remoulade is referring to a classic French sauce made by combining mayonnaise with mustard, capers and chopped gherkins, herbs and anchovies.

Ramekin is referring to a small, individual sized ovenproof baking dishes made of porcelain, ceramic, pottery, or glass.

Ras el hanout refers to a powdered spice mixture, used in Arabic and north African cooking, with a sweet and pungent flavor.

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