Glossary R

The food glossary +++ Popular Articles: 'Rote Grütze', 'Restaurant', 'Ripening'

Romero is a Spanish word for Rosemary.

Romesco refers to a red sauce used for seafood from the Catalonian region of Spain. Romesco is a kind of sauce is made from almonds, roasted garlic, olive oil and dried red peppers. (Please see Romesco Sauce)

Romesco sauce refers to a light, but intensely flavored, puree of stock or au jus, roasted or broiled tomatoes and sweet peppers, garlic, almonds, hazelnuts, olive oil, sherry or red-

Rompopo is a punch made from milk, egg yolks and rum.

Romsteak refers to Albania's dish of patties made of minced meat

Romstek is an Albanian term for beef patties.

Ron Viejo de Caldas refers to Colombia's kind of rum. Colombia is a producer of many kinds of rum including Ron Viejo de Caldas.

Roncal refers to the smoky flavored ewe's milk cheese from Navarra, Spain.

Rondeau refers to a wide, round, pot that is fairly shallow, allowing steam to disperse quickly for searing and poaching. It is generally made of stainless steel and has two hoop handles.

Rondeau is a standard pan used for braising which is usually round with two handles and a tight-fitting lid. Rondeau sizes range from 11 to 30 quarts.

Rondeau is pronounced "ron doe" . It is also called or known as Brazier.

Rondelle is a French term for small round slice.

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Glossary R

Romero

Romesco

Romesco sauce

Rompopo

Romsteak

Romstek

Ron Viejo de Caldas

Roncal

Rondeau

Rondelle

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