Red Rice Vinegar is brownish-red. It has both a sweet and sour taste with a bit of saltiness. It can be used on its own as a dipping sauce, or as an ingredient in dishes. Substitutes White rice vinegar, cider vinegar History Notes Red Rice Vinegar was traditionally made in north-western China.
Condiments
Red Wine Vinegar
Red Wine Vinegar is made from red wine, as the name would hint. There are red wine vinegars that are made more quickly, using so-so wine, that are sold cheaper, and there are more expensive ones, aged for a few years in oak barrels, etc. In general, red wine vinegars require longer aging than white…
Reducing
Reducing in cooking is a method of thickening food by heating it so that some water evaporates away, leaving the body of the liquid thicker. Reducing a liquid also concentrates the flavour. “Reduction intensifies flavor. The method involves increasing the concentration of particles in a fluid by boiling off some of the liquid until the desired…
Reform Sauce
Reform Sauce is based on the version of Poivrade Sauce made for game (Sauce poivrade pour gibier.) It is served with lamb, mutton or game. What is truly daunting about Reform Sauce is realizing that in order to make this sauce you first had to make Poivrade Sauce, and that in order to make the…
Relish
Relish © Denzil Green A Relish generally used to be a pungent, tangy, chunky pickled condiment served in small dishes, of which you placed a bit at the side of your plate to add zip to a meal, especially anything your mother had cooked. It is both spoonable and spreadable, finely or coarsely chopped, with…
Rémoulade Sauce
The classic French definition of Rémoulade Sauce is mayonnaise with the following (chopped) ingredients stirred in: capers, chervil, gherkin, parsley, tarragon, and spring onion. It’s then flavoured with some anchovy extract, and used to accompany cold meat and seafood. There are many variations on this classic definition in the English-speaking world which swap mustard for…
Rice Vinegar (aka Rice Wine Vinegar)
Rice Vinegar (aka Rice Wine Vinegar) is a vinegar made from either fermented rice or from rice wine. There are three different kinds: red, white and black. Red rice vinegar is used as a dip for foods. It has a sweet and sour taste; Black rice vinegar, aka “Jinjiang”, is used in stir-fries and dressings….
Rice Wine, aka Mirin: Japanese wine for cooking
Rice Wine is a golden-coloured version of rice wine (sake) for cooking. It is called “Mirin” in Japanese. It adds a sheen to foods. It is made from short-grain rice and glutinous rice, sweetened, and sold in bottles. The traditional method of making it would take up to a year, and involved two fermentations, then…
Richard C. Hellmann, creator of Hellmann’s Mayonnaise
Life and Times Richard C. Hellmann (22 June 1876 to 2 February 1971) is the man who created Hellmann’s Mayonnaise. He was born about 60 miles south of Berlin in Vetschau, Spreewald, Germany. His parents were Hermann and Emma Palm Hellmann. Hermann was a sadler. Richard went to school until the age of 14, when…
Russian Dressing
There are a bewildering number of opinions as to what constitutes Russian Dressing, so many in fact that one might be tempted to say that this can’t be considered an actual, defined item in the kitchen. But then, without Russian Dressing, there’d be no such thing as a Reuben Sandwich or a Crab Louie Salad,…
Russian Sauce
Note that despite the name, this is a classical French sauce, not a Russian recipe. There are two versions of Russian sauce in classical French cooking. While it is clear that Russian Sauce 2 might take its name from the use of caviar, it’s unclear where version 1 might get its name from. Russian Sauce…
Salad Cream
Salad Cream is a pour-able, pale yellow boiled dressing sauce with a creamy consistency. It’s a close cousin to Miracle Whip, though it’s not thick like either Miracle Whip or Mayonnaise. Rather, it has the thickness of a very thick pouring cream or of bottled salad dressings such as Ranch. It’s thick enough that sometimes…
Salad Dressings
“A salad dressing is best described as an uncooked sauce and, like all sauces, its role is to enhance the flavor of the food.” — 1997 edition, Joy of Cooking. The American Code of Federal Regulations (CFR) recognizes and defines three types of salad dressings: French dressing, Mayonnaise and “Salad Dressing” (e.g. all others.) [1]…
Salmuera
Salmuera is Spanish for brine, or put even more simply salt water. You’ll see it called for sometimes in Latin American recipes, especially Argentine ones. Cooking Tips Because it’s just salt water, it’s very easy to make. Whisk 2 teaspoons of fine salt or 1 tablespoon of a coarser salt, such as Maldon, Kosher or…
Salsas
Salsa means sauce, in Spanish. Though the Spanish do make sauces, generally when you see the word Salsa there will be a Mexican sauce involved. There are raw sauces and cooked sauces. If you see the word “cruda” in the name of a Salsa recipe, “cruda” means “raw” in Spanish. You can buy commercially prepared…
Sambal Bajak
Sambal Bajak is an Indonesian sauce that is more like a slightly chunky brown paste. You can use Sambal Bajak as a side condiment on a plate, or spread it on crackers. Sambal Bajak is made from red chile, powdered galangal, garlic, nutmeg, palm sugar, dried shrimp paste, shallots and tamarind. Some recipes call for…
Sambal Bawang
Sambal Bawang is a red sauce, more like a chunky relish or chutney, based on shallots. It is made from Dried Shrimp paste, shallots, garlic, oil, salt, red chiles and lime juice. The garlic and shallots are sliced. You heat the oil, add everything and sauté it for a few minutes, then cool and stir…
Sambal Belacan
Sambal Belacan is a sauce or paste based on dried shrimp paste made in Malaysia and Singapore. You toast dried shrimp paste, and purée it with chopped, seeded red chiles, season it with salt and pepper, and adjust taste with lime juice. Sambal Belacan is used as a condiment in cooking or at the table….
Sambal Brandal
Sambal Brandal is a spicy Indonesian condiment relish. It is served as a side condiment, not mixed into other food as an ingredient. It is made from ground fresh small chile peppers often called “Dutch Hot Peppers.” These, along with shallots, shrimp paste, and Kemiries (nuts), are sautéed in coconut oil, then lemon juice and…
Sambal Dabo Lilang
Sambal Dabo Lilang is an uncooked Indonesian relish made from chopped onion, tomato, and red and green chiles, flavoured with fresh basil and lime zest. It has a hot but fresh taste. You let the flavours marry for several hours before using. Cooking Tips 1 medium sized onion 1 small tomato 1 teaspoon fresh basil…
Sambal Djeruk
Sambal Djeruk is an uncooked Indonesian sauce made from chiles (red or green), lime juice and dried shrimp paste. Language Notes “Djeruk” means “lime.”
Sambal Goreng Dadar
Sambal Goreng Dadar is a chunky Indonesian sauce. Eggs are beaten with salt, pepper and parsley, then let stand 15 minutes. The egg is then fried without stirring to make a omelette, and browned on both sides. While still warm, the omelette is rolled up, then allowed to cool, and cut into slices. The egg…
Sambal Kacang
Sambal Kacang is a hot, spicy Indonesian peanut sauce. The peanuts are stir-fried first, then pounded into a paste along with peeled garlic, sliced and seeded bird’s eye chiles, and Kaempferia Galangal. put into a pan and simmered for an hour with kaffir lime leaves, sweet soy sauce, salt and water then lime juice added…
Sambal Kecap
Sambal Kecap is an Indoneisan dipping sauce. It is made from a sweet version of soy sauce, chopped fresh red chile, lime juice and shallots. Cooking Tips 5 birds eye red chiles, seeded and finely chopped 4 small shallots, peeled, thinly sliced 4 tablespoons of sweet soy sauce 1 teaspoon of lime juice Mix all.