Glossary R

Rourou refers to one of Fiji's national dish made of taro leaves which are soaked in coconut cream.

Roussette is the French word for rock salmon or dogfish.

Roussette is pronounced "roo set"

Roissir is the French term which means "to brown" ; to turn meat or poutry/chicken in "brown" (but not burned or "burning" brown) in smoking hot butter, oil or other fat in order to give it a bit of color.

Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, Rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where Rouxs are cooked for long periods until they reach a dark brown color.

Royal Basmati Rice dish made from a mixture of basmati rice, cashew nuts, raisins and spices

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

Rozz Muammar an old Egyptian dish made of rice cooked in milk and cream and baked in the oven.

Rødgrød Med Fløde refers to Denmark's fruit dish ; a fruit stew which is made of fresh berries like redcurrants, raspberries and blackcurrants, which are boiled until soft. The juice is sweetened and thickened, and the dish is then served with cream or milk.

This fruit stew is very similar to Rote Grütze which is a popular dessert in Northern part of Germany, particularly Bremen and Hamburg.

Deutsch: Würzmischung / Español: Adobo / Português: Tempero seco / Français: Épice à frotter / Italiano: Sfregamento di spezie

A **rub** in culinary contexts refers to a dry mixture of herbs, spices, salts, sugars, and other seasonings applied to the surface of meat, fish, or vegetables before cooking. Unlike marinades, which are liquid-based, rubs form a flavorful crust that enhances texture and depth of taste through caramelization and the Maillard reaction. Their composition varies widely, ranging from simple salt-and-pepper blends to complex regional formulations.

Ruchetta is the Italian word for rocket or rocket salad, a Mediterranean cruciferous plant (Eruca sativa) with pungent edible green leaves eaten as a salad. It is also known as rucola

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Glossary R

Rourou

Roussette

Roussir

Roux

Royal Basmati Rice dish

Royale

Rozz Muammar

Rødgrød Med Fløde

Rub

Ruchetta

Glorious Food

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