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Glossary

This page contains a glossary of words and phrases which you may find on this website, along with their explanations.


Ramekin:
A small glazed ceramic serving bowl used for the preparation and serving of various food dishes. With a small volume of around 50-250 ml (2-8 oz) ramekins are common dishes used for serving crème brulée, ice cream, soufflé or used to serve side garnishes and condiments. They are usually circular often with a fluted exterior.
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Reduce:
To reduce the volume of a liquid by rapid boiling in an open pan.
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Reduce - podcasts
Refrigerator, Fridge:
A cooling appliance that maintains a temperature a few degrees above the freezing point of water. It has a thermally insulated compartment and a heat pump that transfers heat from it to the external environment. Fridges are used to store foods which would otherwise spoil from bacterial growth, such as milk and butter.
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Relish:
A sharp spicy sauce.
Rise:
See prove - to put bread dough in a warm place so that the yeast can work. The dough should double in size.

Roll out:
To use a rolling pin to flatten pastry dough, or other mixture, into a thickness and shape suitable to make pies, pastries or biscuits.
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Rolling Pin:
A rolling pin is a cylindrical utensil often made of wood, used to shape and flatten dough and pastry. It usually consists of a thick cylindrical roller with small handles at each end.
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Roux:
Cooking together a mixture of fat and flour, to form the basis of a sauce or for thickening sauces, soups and stews.
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Roux Sauce - podcasts
Rub in:
To rub butter into flour, using the tips of the fingers, to produce a mixture that looks like breadcrumbs.
Rub in - pictures
Rub in - podcasts

Burns Night Crannachan
Toast the oatmeal in a frying pan on a high heat until lightly brownBlend the raspberries in a...