| rosemary |
Glossy, needlelike leaves with a lemon and piney scent. The flavor can dominate and taste bitter so use sparingly. Insert a sprig or two into lamb, pork, veal, or poultry before roasting. Toss some onto charcoal over which beef, chicken or ribs are cooking. Sprinkle chopped leaves over beef or fish before broiling.
출처: www.newitalianrecipes.com/herbs.html
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|---|---|
| rosette |
A circular spiral arrangement of leaves growing from a center or crown
출처: www.herbdatanz.com/glossary.htm
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| rose water |
An aromatic liquid made by distilling rose petals. Used often in Middle-Eastern pastries. Available in many Middle-Eastern groceries.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| rosemary |
A flowering, aromatic shrub belonging to the mint family. Leaves are used fresh or dried in stuffings and roasted dishes of lamb, pork, beef, poultry, and wild game.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| rose water |
An essence distilled from fragrant rose petals.
출처: thefoody.com/glossary/glossaryr.html
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