 reduce - To boil or simmer a liquid until it reaches a smaller volume through evaporation. A reduced liquid will have a concentrated flavor, usually used to enhance a sauce or served in small amounts to enhance a dish.. If it contains starch, it will...
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reduction - A product reduced in volume by boiling or simmering.
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render - To melt and clarify fat or to cook meats in order to remove the fat.
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rennet - A coagulating enzyme usually from the stomach lining of young animals (some can come from plants) that aids in curdling milk or separating curds from whey.
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rhubarb - Rhubarb should be cooked because cooking inhibits or destroys the oxalic acid it contains. The oxalic acid in raw rhubarb or in rhubarb leaves is toxic.
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ribbon - When a sauce thickens enough that when lifted, it falls in wide bands. Also, when sauce is thick enough that while stirred with a whisk, it leaves trails that expose the bottom of the pan or mixing bowl.
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riboflavin - Riboflavin is a water-soluble vitamin in the B-complex group, also known as Vitamin B-2.
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rice vinegar - A light, sweet vinegar made from fermented rice. Seasoned rice vinegar is even sweeter, but you can add sugar to the unseasoned type for a substitute.
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ricer - A kitchen gadget that looks like a big garlic press. This device, also called a potato ricer, forces cooked foods like turnips and potatoes through tiny holes, resembling rice.
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rocky mountain oysters - Lamb or cattle testicles .
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