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 Collection: Living Cookbook Glossary
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GLOSSARY ITEMS
 

 rabbit - Rabbit meat is mostly white, fine textured and mildly flavored. Domesticated rabbit is generally plumper and less gamey that wild rabbits. Rabbit can be prepared in some of the same ways as chicken.
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 raclette cheese - A cow's milk cheese from Switzerland. It is semi-firm and dotted with holes--similar to Gruyère.
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 radicchio - A red-leafed Italian chicory that is most commonly used as a salad green.
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 ragoût - A French term for a well seasoned stew made of meat, fish, or vegetables. To be a traditional ragoût mushrooms must be added.
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 ramekin - A small ceramic ovenproof dish.
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 rancidity - Deterioration of fats or oils due to exposure to light, or heat characterized by stale, unpleasant taste and smell.
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 recipe - A set of directions for making a specific product, including a list of ingredients and instructions for combining them, also known as a formula.
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 recommended dietary allowance - (RDA) A standard nutritional intake for humans derived by the National Food and Nutrition Board.
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 reconstitute - To bring a dried, dehydrated food back to its original consistency by adding a liquid.
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 red tide - A reddish-colored carpet of algae that appears below the surface of the sea and is eaten by clams, mussels and oysters. The algae secrete a substance that can be toxic to humans. Fishing grounds are closed when red tide occurs, preventing the...
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