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Glossary Selection
Raw sugar | |||
| A minimally-processed light-brown sugar resembling coffee crystals. Often used for sprinkling because it is harder to dissolve than standard granulated sugar. | |||
Red curry paste | |||
 | Red curry is a popular Thai dish based on coconut milk base heated with red curry paste and fish sauce. Depending on the specific dish, red curry dishes include ingredients such as kaffir lime leaves, Thai eggplant, bamboo shoots, thai basil and some sort meat such as chicken, beef, pork or shrimp. Tofu can be substituted for a vegetarian option. It is worth noting, however, that the red curry paste itself almost always contains shrimp paste and is not normally suitable for vegetarians. | ||
Red pepper flakes | |||
 | Red pepper flakes are coarsely ground flakes of dried red chiles. | ||
Red snapper | |||
| The prized white meat of the red snapper is firm in texture, low in fat, mild and delicate in flavor. A meaty, all-purpose fish with edible skin. Almost anything goes with this popular, versatile fish. Whole red snapper is excellent baked and stuffed, or poached and glazed (salmon- style). Fillets can be steamed, broiled, roasted, pan-fried, or (with a fish basket) grilled. Chunks can be added to stews and chowders (leave the skin on for a colorful touch). Not all snapper is red snapper--be wary of fish market labels, which can be ambiguous. Look for whole fish with deep red fins and red backs fading into pinkish-silver bellies; check for healthy red gills (the fish should look alive). Choose fillets with red skin left on, as skinned fillets can easily come from other (less premium) kinds of snapper. White meat should be moist and reflective, free of gaping and drying. | |||
Red wine | |||
 | Wine is an alcoholic beverage resulting from the fermentation of grapes or grape juice. The word comes from the Latin vinum (related to Greek ?????) - referring to both wine and the vine. Wine-like beverages can also be made from other fruits or from flowers or grains. In this sense the word wine is used with a qualifier, for example, elderberry wine. The word wine by itself always means grape wine. This terminology is often defined by law. | ||
Relish | |||
 | A relish is a cooked or pickled sauce, usually made with vegetables or fruits, generally used as a condiment. It can be smooth or chunky, sweet or savory, hot or mild. | ||
Raspberries | |||
 | The raspberry is a compound fruit composed of many small fruits. The skin of the fruit is smooth and fragile and is red, dark purple, or yellow in color. The core of the fruit is hollow, distinguishing raspberries from blackberries. | ||
Rice starch | |||
| is the major component of milled rice. From the endosperm of the grain, it makes up 90 to 93% of the milled dry weight. It is used as a thickener in making sauces and desserts, and can be hydrolyzed to make a sweet syrup. | |||
Rice vermicelli | |||
| Thin translucent noodles, this rice-flour noodle is delicious when stir fried or used in soups. Rice vermicelli can be used to garnish several dishes when deep-fried. Soak in hot water until tender before using. | |||
Ricotta cheese | |||
 | Ricotta is an Italian cheese made from the whey which results when making cheeses such as mozzarella or provolone. The name ricotta means cooked again in Italian, referring to the second processing of the liquid to produce the cheese. Ricotta is similar in texture to cottage cheese though considerably lighter and is a key ingredient in cheesecake, lasagna and many cannolis. It is often served mixed with sugar, cinnamon and occasionally chocolate shavings as a dessert in Italian households.
Other whey cheeses include Gjetost cheese.
Ricotta is made from the whey drained from such cheeses as mozzarella, provolone, and other cheeses. American ricotta is generally made with a combination of whey and whole, low-fat, or skim cow's milk. Ricotta is a fresh, soft, snowy white cheese with a rich but mild, slightly sweet flavor. The texture is much like a grainy, thick sour cream. Ricotta is naturally low in fat, with a fat content ranging from 4 to 10 percent. It is also low in salt, even lower than cottage cheese. Since ricotta is made primarily from lactose-rich whey, it should be avoided by those who are lactose-intolerant. Ricotta works well in many desserts as well as savory dishes, such as classic Italian lasagna. Ricotta is also processed for longer life in two ways: salting and baking. The pressed, salted and dried variety of the cheese is known as ricotta salata. A milky-white hard cheese used for grating or shaving, ricotta salata is sold in wheels, decorated by a delicate basket-weave pattern. Ricotta infornata is produced by placing a large lump of soft ricotta in the oven until it develops a brown, lightly charred crust, sometimes even until it becomes sandy brown all the way through. Ricotta infornata is popular primarily in Sardinia and Sicily, and is sometimes called ricotta al forno. | ||