French cooking terms (R-Z)
A very popular example of French cooking terms that went mainstream. A ragoût is a stew.
Flour mixed with water or egg white and used to seal pans when cooking food slowly. Often used when cooking a ragoût.
To quickly fry meats or vegetables in hot fat to warm them through.
A rocher, or one-handed quenelle, is a way to give a beautiful oval shape to a homogenous mass of food — like ice cream, sorbet or even beef tartare. The shape is formed by scooping with one spoon and smoothing it with the other (usually the spoons are warm if its a cold mass).
Melted butter to which flour has been added – used as a thickener for sauces or soups.
A garlic and oil emulsion used as flavouring.
To cook a food quickly in a hot fat.
A deep frying pan with a lid – used for recipes that require fast frying then slow cooking.
A Pâté or similar mixture of minced ingredients is baked or steamed in a loaf shaped container.
A dish cooked in a mold that is higher than it is wide and has sloping sides. You can read a recipe for an asparagus and ham timbale.
A type of sauce made from butter, flour, cream and stock. Click here to read more about sauces on Kitchen Geekery.
A large pastry case made of puff pastry that is usually used as a container for creamed dishes, such as creamed chicken.