The importance of healthy food and food safety made human beings seek to classify their food. In most cases, and depending on the region, the classifications we have arrived at are the same (animal, vegetable, or mineral source). But, when these classifications have to be more precise and more rigorous, we are confronted with conflicting points of view. Recently, in our series of articles, we have chosen a simple but weird format; food classification by alphabets.
Foods that Start with R
#1 Foods that Start with R: Radicchio
History, Origin, and Description of Radicchio
First on our list of foods that start with R is radicchio. Originally from northern Italy, radicchio is a variety of red chicory. which has been growing on Italian soil since the 16th century. Italy also provides the main production.
Radicchio is said to be apéritif, depurative, stomachic, remineralizing, diuretic, and tonic. Store the radicchio in a perforated plastic bag before placing it in the refrigerator.
Presentation of Radicchio
The radicchio can be the size of endive or a Boston lettuce. The best-known variety of radicchio has red leaves with white lines. Other species may retain their original green color.
How to get Radicchio
Go for firm radicchio with an intact base. Its leaves should be colorful and compact. Radicchio is sold in grocery stores or local markets near you.
How to Prepare Radicchio
After removing the core, separate the leaves and remove any brownish parts before washing with clean water. Consuming radicchio raw, it will add a colorful hue to salads while adding a crunchy note. Cooked, it replaces endive in most recipes.
#2 Foods that Start with R: Radish
History, origin, and description of radish
Radish is popularly called the Chinese radish or daikon. It is a vegetable root whose origin comes from the eastern Mediterranean. It is a very popular variety of radish in Asia. The radish is said to be antiseptic, diuretic, tonic, and aperitif.
Before storing the oriental radish in the refrigerator, remove its tops and place it in a perforated plastic bag.
Presentation of Radish
Also called daikon, the oriental radish is made of a thin whitish, black, pink, or green skin covering a juicy and crunchy flesh with a sweet flavor. The variety found in the West looks like a large carrot.
How to get Radish
Prefer a small radish to a large one that is too fibrous. An opaque skin would mean a lack of freshness.
How to Prepare Radish
Peel the oriental radish or simply brush it. Cut it into cubes, julienne, sticks, or mashed potatoes. It is eaten raw as an appetizer, grated and drizzled with a vinaigrette, or with poultry, seafood, and fish. Cooked, oriental radish can be prepared like turnips, more particularly in soups, and deliciously accompanies Chinese sauteed dishes. That puts radish on number two in our list of foods that start with R.
#3 Foods that Start with R: Rapini
History, origin, and description of Rapini
Our number three in our list of foods that start with R is Rapini. It is like many other vegetables in the Cruciferae family, is a vegetable plant of Mediterranean origin. The rapini can be stored in the refrigerator unwashed in a perforated plastic bag.
Presentation of Rapini
Rapini consists of thin green stems ending in serrated leaves. There is no head like broccoli but flower buds.
How to get Rapini
Rapini is sold in grocery stores and local markets. Best, and mature rapini has a few buttons and is dark green.
How to Prepare the Rapini
Wash the rapini under running water then cut the bottom of the stems. Rapini is eaten cooked, hot or cold, and is prepared like broccoli. It is delicious topped with a bechamel sauce. Although edible raw, its strong pronounced taste is not always appreciated.
Cook the stems first for 1 minute in a little boiling water then add the leaves for 4 minutes.
#4 Foods that Start with R: Ray
History, origin, and description of Ray
The ray or skate is a fish whose particular shape is given by its fins connected like wings to its trunk. The ray is found in most seas, in shallow waters. She stands near the seabed where she hides there to go unnoticed.
Presentation of Ray
There are more than a hundred species among which some are capable of transmitting electric shocks. Its skeleton is cartilaginous. The flat, diamond-shaped body is mottled gray on the back and white on the belly. Some species are covered in scales and have a poisonous stinger at the end of the tail. Like sharks, its mouth is located on their ventral side.
How to get Ray
Small rays are sold whole but emptied, while the larger ones are cut into pieces. Its flesh is boneless. The liver, like the cheeks and the wings, is edible. Ray is sold in frozen food shops or the local markets.
How to Prepare Ray
Rays may contain ammonia; hence, they must be rinsed thoroughly then left in water for a few hours before being cooked. It is cooked like scallops and must be cooked sufficiently.
The ray is cooked stripped in the oven, in a frying pan in black butter, or even poached.
Poach the skate for just one to two minutes to make it easier to skin. Then simply scrape it off with a knife.
#5 Foods that Start with R: Red mullet
History, origin, and description of Red mullet
The red mullet is a fish found in the shallow and warm waters of the Pacific Ocean, the Atlantic Ocean, the Indian Ocean, and the Mediterranean Sea.
Presentation of Red mullet
The red mullet’s head is bulky with two large eyes at the top, and two long barbels are attached to its lower jaw. Its body extends to a forked tail. Its pink or red skin is covered with large scales. Its first fin is spiny. The flesh of the red mullet is firm and lean.
The red mullet, because of its fine flavor, is highly appreciated even if it contains some bones. Simply prepare it for an explosion of flavor.
How to get Red mullet
Red mullet is sold online and offered in menus of most restaurants and hotels. You can also learn how to prepare Red mullet by yourself.
How to Prepare Red mullet
Like many other kinds of seafood, the red mullet is cooked whole and can accompany other cuisines.
#6 Foods that Start with R: Rhodymenia
History, origin, and description of Rhodymenia
Rhodymenia is an alga that grows in the cold waters of rocky coasts below the low tide line. Coastal peoples have consumed it for thousands of years.
Presentation of Rhodymenia
The red-colored fronds of the palmate Rhodymenia are 20 to 30 centimeters long. Its soft texture has a pronounced flavor.
How to get Rhodymenia
You can buy fresh Rhodymenia from grocery stores, online, or in restaurants.
How to Prepare Rhodymenia
Rhodymenia is eaten raw or cooked. Soak it for a few minutes before consuming it. It is a delight in soups and salads.
#7 Foods that Start with R: Rhubarb
History, origin, and description of Rhubarb
Most certainly originating from Tibet or Mongolia, rhubarb, although a vegetable plant, is consumed as a fruit.
Rhubarb has purgative and tonic properties. It is also said to be an appetizer, cholagogue, anti putrid, and vermifuge.
Presentation of Rhubarb
Rhubarb freezes easily but softens quickly when stored in the refrigerator.
There are twenty varieties. Only the stems are edible. Thick and crunchy, red or green in color, these stems end in large leaves containing oxalic acid.
Cold canning rhubarb involves filling the jar by alternating pieces of rhubarb with sugar, then sterilizing it with boiling water.
How to get Rhubarb
Buy firm and brittle unspotted rhubarb stems from grocery stores.
How to Prepare Rhubarb
Cut the leaf and the base of the rhubarb, then wash the stem, and peel it if too fibrous.
Cook the rhubarb for about twenty minutes over medium heat with a trickle of water until the fibers soften.
#8 Foods that Start with R: Rice
History, origin, and description of Rice
Rice owes its origin to wild species indigenous to Southeast Asia that were cultivated in China more than 6,000 years ago. Rice is a semi-aquatic plant that can grow in a variety of environments, although it will grow faster in moist, warm conditions. It was brought back to France during the Crusades and introduced into other countries by travelers or explorers.
Rice is said to be effective in combating hypertension. It is also an astringent and its cooking water is particularly effective against diarrhea.
Presentation of Rice
There are over 8,000 varieties of rice grouped by grain length. The plant where rice grows is made of highly branched stems that can measure up to 180 centimeters ending like millet in panicles and not ears like other cereals. Each of its panicles is made of flowers which will give the seeds.
How to get Rice
Several varieties of rice are found on the market. These include short or round grain rice, medium grain rice, long grain rice, brown rice or brown rice, quick-cooking brown rice, parboiled brown rice, white rice, white rice parboiled rice, quick-cooking rice or pre-cooked white rice, arborio rice, fragrant rice, basmati rice, jasmine rice, and seasoned rice.
How to Prepare Rice
It is preferable to wash rice grains to prevent them from being sticky during cooking. This gives it a lighter and creamier consistency. The use of rice is very varied. It is the basis of dishes such as risotto, paella, or curry. Rice is incorporated into soups, stuffings, salads, and puddings. It is served with fish or skewers and it accompanies meat, poultry, and seafood. In some Asian countries, it is used to make alcohol, such as sake in Japan.
You can cook the rice in water, steam, or oil fat.
Brown rice is best stored in the refrigerator to delay rancidity, while white rice should be stored in a dark, dry place.
Remember to put a drop of oil and a little lemon in the rice cooking water, only throw the rice in the water when the water is boiling. If it is overcooked, after rinsing it with cold water, leave the rice in a very hot oven that has just been turned off.
#9 Foods that Start with R: Rosemary
History, origin, and description of Rosemary
Rosemary is a shrub whose origin comes from the Mediterranean basin. Its Latin name refers to the place where it grows, ie close to the seashores. Rosemary is best known for its medicinal properties since ancient times. The Egyptians and the Romans considered it a panacea. It is, among other things, an excellent natural preservative.
Rosemary is said to be antispasmodic, antirheumatic, diuretic, and stimulant among others.
Presentation of Rosemary
The plant measures from 60 to 140 centimeters. Along the stem grow leaves that have the shape of fine needles. They are dark green and whitish and give off a subtle smell of camphor. It is the basic element in the making of certain ointments, soaps, and shampoos.
How to get Rosemary
Pick rosemary during or after flowering, because, unlike other herbs, this is when the leaves are most aromatic.
How to Prepare Rosemary
Be careful not to mask the flavor of your dishes with an overabundance of rosemary. Indeed, its flavor is such that it is best to use it in small doses. Rosemary is incorporated into many dishes like soup, sauces, and marinades. It accompanies stews, fish, and grilled meats such as lamb, poultry, or game. Rosemary is one of the herbs that make up the mixture called “herbes de Provence”.
The next day, cover the sieve with a slightly damp muslin and place it over the bowl. Pour in the milk mixture and let it drain for about 2 hours. You can then transfer the finished curd from the sieve to a sterilized jar and put it in the refrigerator for about 4 hours to give it the desired consistency. Cottage cheese can be kept in the refrigerator for a week.
#10 Foods that Start with R: Rutabaga
History, origin, and description of Rutabaga
Rutabaga is a vegetable plant native to Scandinavia and resulting from hybridization between kale and turnip.
Rutabaga is said to be diuretic and remineralizing.
Presentation of Rutabaga
Larger than a turnip, the rutabaga whose flesh and skin are whitish, tastes more pronounced turnip.
How to get Rutabaga
Do not choose rutabaga that is too bulky; it would then be fibrous. Buy firm and heavy rutabaga for its size. Its tops, unlike those of the turnip, are rarely eaten.
How to Prepare Rutabaga
Cut the rutabaga after having peeled it then remove the heart if it has a brownish color. Rutabaga is eaten raw or cooked. It replaces turnip in most recipes. It can be prepared deliciously mashed mixed with mashed carrots or potatoes.
Cook the rutabaga in boiling water for about 15 minutes longer than the turnip.
Do not wash the rutabaga before placing it in a perforated plastic bag and storing it in the refrigerator. Blanch it before freezing it.