Glossary R

The food glossary +++ 'Repolyo', 'Rauchfleisch', 'Rozz Muammar'
Rouladen is a German word for "Roulade ". In Rouladen, the meat is thinly sliced and rolled around a savory filling, usually thinly sliced gherkins, chopped onions and mustard spreaded on the meat. The packet is secured with a string or pick, browned, then braised or baked in stock or wine. In Italy, a dish made with this same technique is called Braciola and in France, the dish is called Roulade

Rafraîchi is the French word which means cool, chilled, or fresh.

Refresh is a culinary term which means "to plunge food into cold water to prevent further cooking", done with tomatoes, beans, asparagus, etc.

Rohkost is the German term for "raw vegetables ", "uncooked vegetarian food" or "Crudités" (carrots, cucumber, celery, turnips, etc)

Ryazhenka refers to Russian cooked low fat, saltless sour milk ; fermented baked milk; a type of curdled milk that offers a wider variety of health benefit and helps in food digestion. Ryazhenka's base is baked milk and cream, matured for several hours at the temperature 95°C. Ryazhenka’s taste is completely unique. It is both delicate, and piquant. Its nearest relative is the Varenets. Ryazhenka is sometimes called Ukrainian curdled milk.

Rookworst refers to Dutch smoked, juicy and mild sausage which is usually served with Stamppot , a very down-to-earth meal consisting of mashed potatoes with varying ingredients like carrot (Wortel Stamppot), kale (Boerenkool Stamppot) or endive (Andijvie Stamppot).