Remouillage: Literally means "to wet again" and the term is used to describe the process, and product of using bones (that have been used previously) to draw a second stock.
Rondeau: a circular pan with straight edges and a handle on each side.
Rondelle: circular or disk shaped slice. Perfect for those carrots......
Rôtisserie: a cooking device built to rotate meats or foods and grill them evenly. http://www.hormel.com/kitchen/glossary.asp?id=36698
Rôtisseur: the station in the kitchen, or the chef who is responsible for all items roasted on a spit: http://www.chaine-bali.org/insignia.html
Roulade: a roll. Either meat/poultry or fish around a stuffing, or a filled and spongecake. Here's a lovely recipe for a chicken roulade: http://www.cooks.com/rec/view/0,1739,153177-229198,00.html
Roux: a mixture of butter (or fat) and flour, cooked until it forms a thick sauce. It is used as a thickener: http://busycooks.about.com/library/glossary/bldefroux.htm
Rondeau: a circular pan with straight edges and a handle on each side.
Rondelle: circular or disk shaped slice. Perfect for those carrots......
Rôtisserie: a cooking device built to rotate meats or foods and grill them evenly. http://www.hormel.com/kitchen/glossary.asp?id=36698
Rôtisseur: the station in the kitchen, or the chef who is responsible for all items roasted on a spit: http://www.chaine-bali.org/insignia.html
Roulade: a roll. Either meat/poultry or fish around a stuffing, or a filled and spongecake. Here's a lovely recipe for a chicken roulade: http://www.cooks.com/rec/view/0,1739,153177-229198,00.html
Roux: a mixture of butter (or fat) and flour, cooked until it forms a thick sauce. It is used as a thickener: http://busycooks.about.com/library/glossary/bldefroux.htm