Cooking Glossary

Reconstitute
To return a dried or dehydrated product to its original consistency by adding a liquid.
Reduce
To boil a liquid until its volume is reduced, in order to achieve a more intense flavor.
Render
To extract the fat from meat by cooking over low heat.
Roast
To cook uncovered in an oven without adding liquid.
Roe
Fish eggs
Roux
A mixture of flour and fat cooked over low heat, used for thickening soups and sauces. There are three distinct types of roux - white, blond and brown, each having different flavours. The main difference is in the heating time, and in the fact that white and blond roux are usually made with butter, while brown roux can be made with drippings instead.