Cooking Glossary


Rehydrate: To reintroduce moisture to dried food, usually by soaking briefly in hot or cold liquid.

Render: To free fat from connective tissue on low heat until fat melts and can be drained off.

Roast: To cook by dry heat, usually in the oven.

Rocky Mountain Oysters: The name for prepared lamb or cattle testicles (breaded and deep fried).

Roux: A cooked mixture of flour and a fat used as a thickener in a sauce or soup.

Cooking Glossary