Food and Cooking
Glossary
J
Jalapeno
The jalapeno is a small to medium-sized chile pepper that is
prized for the hot, burning sensation that it produces in the
mouth when eaten. It is a cultivar of the species Capsicum annuum.
Jam
Jam is a type of fruit preserve made by boiling fruit with sugar
to make an unfiltered jelly. Jam is often spread on bread and
also as a culinary sweetener, for example in yogurt.
Jambalaya
A spicy Cajun rice dish popular throughout the American south
but most often attributed to the cooking of New Orleans. There
are lots of variations but essentially it's made with rice,
ham or sausage, chicken, prawns, chillies, tomatoes and other
vegetables.
Jasmine Rice
A fragrant long grain rice from Thailand that is distinctly
aromatic, soft and sticky when cooked. The length of each grain
four to five times its width.
Jelly
A jelly is a sweet or savoury food gel, usually made through
the addition of gelatin or pectin to edible liquids. Sweet jellies
include pectin-based fruit jam or gelatin desserts such as Jell-O
and blancmange. Savoury jellies include aspic or plain gelatine.
Vegetarians and Vegans make jellies using seaweed-based agar
as opposed to animal collagen-based gelatin. In the United States,
the usual distinction between "jelly" and jam is that
the latter contains visible pulp, seeds, or pieces of fruit,
whereas the former does not. Gelatine desserts are not ordinarily
referred to as "jelly" in the US, and it is rare (though
not unheard of) to use the term for savoury foods of any description.
Jerking
is a cooking method defined by the use of both a fiery blend
of spices (allspice, scotch bonnet pepper, thyme, nutmeg, salt,
garlic, scallions and onions) and a process of slow-smoking
over a low fire, preferably of pimento wood.
Jerky
Modern beef jerky is essentially beef that has been cut into
strips with the fat trimmed off, then marinated, and dried with
low heat, usually under 160?F (70?C). The result is a strip
of rather salty or semi-sweet beef snack that can be stored
for long periods of time without refrigeration, similar to pemmican
and biltong. Traditional beef jerky, made from sliced meat,
is readily available in the USA in specialty stores and websites,
as are similar, less expensive products made from processed
and formed meat.
Jicama
is a sweet, crunchy tropical tuber that resembles a radish in
texture and a water chestnut in taste, and is enjoyed raw in
salads and other cold dishes. The thin brown skin is first peeled
away from the crisp white flesh. Choose jicamas that are firm
and heavy. Store whole in the refrigerator for up to 3 weeks;
once cut, wrap in plastic wrap and chill for up to 1 week.
Jocoque
A Mexican style sour cream. It has equal or less fat content
than the American sour cream. Some labels describe it as salted
buttermilk, but its thicker; some call it a thin sour cream.
The taste of jocoque ranges from mildly tangy to refreshingly
sharp.
John Dory
A white-fleshed sea fish found in European waters, John Dory
(also known as St Peter's fish), is an odd-looking creature
with an oval, flat body and a large, spiny head. The white boneless
flesh from the fillets is firm and flavoursome and can be cooked
in a variety of ways, including grilling, sautéing and
poaching. It’s popular with chefs because it goes well
with a wide variety of ingredients and flavourings. The bones
from its head make an excellent stock. If you like sole and
turbot then you’ll like John Dory.
Jonagold Apple
A blend of Jonathan and Golden Delicious apples, New York native
Jonagold offers a unique honey-tart flavor, and crispy, juicy
nearly yellow flesh. It debuted in 1968, a product of the New
York State Agricultural Experiment Station. With a yellow-green
base skin color and a red-orange blush, it is excellent both
for eating fresh and for cooking. Jonagold is typically available
October through July.
Julienne
Vegetables or citrus zest shredded or cut into thin matchsticks
or very fine shreds. They're often cooked in butter in a covered
pan until quite soft and then used as a garnish, especially
for soups and consommés. Raw vegetables to be served
as an hors d'oeuvre can also be cut into julienne.
Juniper Berries
The darkish berries of the juniper tree provide one of the main
flavourings for gin. These spicy, aromatic berries are also
used, fresh or dried, crushed or whole, to flavour casseroles,
marinades and stuffings. They are a good complement to pork
- especially pork pâtés - as well as rabbit, beef
and duck. They can also be used in sweet dishes such as fruitcake.
Jus
This French word is roughly the equivalent of 'juice', but it
has more specific meanings in cookery, referring either to the
juices that occur during the cooking process (in particular
when roasting meat) or the juice squeezed from raw vegetables
or fruit.
