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63 results found.
Term Pronounciation Definition
jelly roll Known since the mid-1800s, jelly rolls are cakes made of a thin sheet of SPONGE CAKE, spread with jam or jelly (and sometimes whipped cream or frosting) and rolled up. This type of cake is traditionally sprinkled with confectioners' sugar, rather than being frosted. When cut, jelly rolls have an attractive pinwheel design. The British term for jelly roll is Swiss roll .
jelly-roll pan A rectangular baking pan with about 1-inch-deep sides used to make sheet cakes or SPONGE CAKES used for JELLY ROLLS. These pans are usually 15 1/2 ¥ 10 1/2 ¥ 1 inch; however there is a smaller pan measuring 12 ¥ 7 ¥ 3/4 inch and a larger one measuring 17 ¥ 11 ¥ 1 inch.
jerk; jerk seasoning see  JAMAICAN JERK SEASONING
jerky Also called jerked meat , jerky is meat (usually beef) that is cut into long, thin strips and dried (traditionally by the sun). Jerky was a popular staple with early trappers, just as it is with today's backpackers because it keeps almost indefinitely and is light and easy to transport. It's quite tough and salty but is very flavorful and high in protein. See also  BILTONG.
Jeroboam [jehr-uh-BOH-uhm] see  WINE BOTTLES
Jerusalem artichoke This vegetable is not truly an artichoke but a variety of sunflower with a lumpy, brown-skinned tuber that often resembles a gingerroot. Contrary to what the name implies, this vegetable has nothing to do with Jerusalem but is derived instead from the Italian word for sunflower, girasole . Because of its confusing moniker, modern-day growers have begun to call Jerusalem artichokes sunchokes , which is how they're often labeled in the produce section of many markets. The white flesh of this vegetable is nutty, sweet and crunchy. Jerusalem artichokes are available from about October to March. Select those that are firm and fresh-looking and not soft or wrinkled. Store in a plastic bag in the refrigerator for up to a week. After that, they will begin to wither because of moisture loss. They may be peeled or, because the skin is very thin and quite nutritious, simply washed well before being used. Jerusalem artichokes can be eaten raw in salads or cooked by boiling or steaming and served as a side dish. They also make a delicious soup. Jerusalem artichokes are a good source of iron.
jewfish Found off the coast of Florida and in the Gulf of Mexico, the true jewfish is a member of the GROUPER family and can weigh up to 750 pounds. (Giant SEA BASS are also sometimes referred to as jewfish.) Its firm, white meat is usually sold in steaks and fillets. Jewfish can be cooked in any manner suitable for GROUPER. See also  FISH.
jícama [HEE-kah-mah] Often referred to as the Mexican potato , this large, bulbous root vegetable has a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. Jícama is available from November through May and can be purchased in Mexican markets and most large supermarkets. It should be stored in the refrigerator in a plastic bag and will last for about 2 weeks. The thin skin should be peeled just before using. When cooked, jícama retains its crisp, water chestnut-type texture. It's a fair source of vitamin C and potassium.
jigger 1. Also called a shot  or shot glass , a jigger is a small drinking glass-shaped container that usually holds about 1 1/2 ounces, but can also be a 1- or 2-ounce size. It's generally used to measure liquor. 2. The term is also used to describe the quantity of liquid such a measure holds, as in "a jigger of whiskey."See also  PONY; SHOT.
Johannisberg Riesling [yoh-HAH-nihs-boerg REEZ-ling (REES-ling), joh-HAN-ihs-burg] see  RIESLING
John Dory Found in European waters, this incredibly odd-looking fish has an oval, flat body and a large, spiny head. The John Dory's flesh is delicate and mild and can be cooked in a variety of ways including grilling, sautéing and poaching. It's rarely exported to the United States, but PORGY may be substituted for any recipe calling for John Dory. See also  FISH.
johnnycake; johnny cake, jonnycake Thought to be the precursor of the pancake, the johnnycake dates back to the early 1700s. It's a rather flat griddlecake made of cornmeal, salt and either boiling water or cold milk; there are strong advocates of both versions. Today's johnnycakes often have eggs, oil or melted butter and leavening (such as baking powder) added. Some renditions are baked in the oven, more like traditional cornbread. Also called hoe cake  or hoecake .
Jonathan apple The spicy fragrance of this bright red apple is to some just as seductive as its juicy, sweet-tart flavor. The Jonathan is in season from September through February. This all-purpose apple is great for out-of-hand eating, and for pies, applesauce and other cooked dishes. It doesn't fare well, however, when used as a baking apple. See also  APPLE.
jook see  CONGEE
Jordan almond This large, plump almond is imported from Spain and sold plain as well as encased in hard pastel candy coatings of various colors. See also  ALMOND; NUTS.
jugged hare A classic English preparation that begins with cut pieces of HARE that are soaked in a red wine-juniper berry marinade for at least a day. The marinated meat is well browned, then combined in a casserole (traditionally a heatproof crock or jug) with vegetables, seasonings and stock, and baked. When the meat and vegetables are done, the juices are poured off and combined with cream and the reserved hare blood and pulverized liver. The strained sauce is served over the "jugged" hare and vegetables.
juicer A manual or electric kitchen device used to extract the juice from fruit, and with some models, vegetables. Most of those used strictly for juicing citrus fruits have a ridged cone onto which a halved fruit is pressed. An old-fashioned form of this tool is the reamer , a ridged, teardrop-shaped tool with a handle. A reamer is used primarily for citrus fruits.
jujube [JOO-joo-bee] A tiny fruit-flavored candy with a hard, gelatinous texture. 2. [JOO-joob] see  CHINESE DATE.
juk see  CONGEE
julienne [joo-lee-EHN, zhoo-LYEHN] n . Foods that have been cut into thin, matchstick strips. The food (such as a potato) is first cut into 1/8-inch-thick slices. The slices are stacked, then cut into 1/8-inch-thick strips. The strips may then be cut into whatever length is desired. If the object is round, cut a thin slice from the bottom so it will sit firmly and not roll on the work surface. Julienne is most often used as a garnish. julienne v . To cut food into very thin strips.
jumble; jumbal Dating back to early America, this delicate, crisp, ring-shaped cookie was particularly popular in the 1800s. It's like a thin, rich sugar cookie, often made with sour cream and, formerly, scented with ROSE WATER. Jumbles can also be made with other flavorings such as orange zest or grated coconut.
juniper berry These astringent blue-black berries are native to both Europe and America. Juniper berries are too bitter to eat raw and are usually sold dried and used to flavor meats, sauces, stuffings, etc. They're generally crushed before use to release their flavor. These pungent berries are the hallmark flavoring of GIN. In fact, the name is derived from the French word for juniper berry — genièvre , which is the name for gin in France.
junket [JUHNG-kiht] This sweet, mild-flavored dessert is made with milk, sugar, various flavorings and RENNIN. The rennin coagulates the mixture into a soft puddinglike texture. Junket is served chilled, sometimes accompanied by fruit.
jus [ZHOO] The French word for "juice," which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat. Jus de citron  is "orange juice," while jus de viande  means "juices from meat." A dish (usually meat) that is served au jus  is presented with its own natural juices.
jack A fish family of over 200 species, including POMPANO, AMBERJACK, bar jack , blue runner , crevalle jack , green jack , horse mackerel  (not a true MACKEREL), rainbow runner , rudderfish , trevally , yellow jack  and YELLOWTAIL. Although some jack species aren't particularly good to eat, many — particularly pompano — are considered excellent and have a rich, firm, delicately flavored flesh. Jacks are found around the world in the Atlantic, Mediterranean and Pacific. See also  FISH.
jack cheese see  MONTEREY JACK CHEESE
jackfruit This huge relative of the BREADFRUIT and fig can weigh up to 100 pounds. Spiny and oval or oblong-shaped, the tropical jackfruit grows in parts of Africa, Brazil and Southeast Asia. When green, both its flesh and edible seeds are included in curried dishes. Ripe jackfruit has a bland, sweet flavor and is generally used for desserts. In the United States, jackfruit is only available canned.
jackrabbit see  HARE
Jagermeister [YAH-ger-mice-ter] A 70-PROOF German LIQUEUR that's a complex blend of 56 herbs, fruits and spices. Serving Jagermeister (which means "hunt master") icy cold helps tame its assertive herbal flavor.
jaggery [JAG-uh-ree] This dark, coarse, unrefined sugar (sometimes referred to as palm sugar ) can be made either from the sap of various palm trees or from sugar-cane juice. It is primarily used in India, where many categorize sugar made from sugar cane as jaggery and that processed from palm trees as gur. It comes in several forms, the two most popular being a soft, honeybutter texture and a solid cakelike form. The former is used to spread on breads and confections, while the solid version serves to make candies, and when crushed, to sprinkle on cereal, and so on. Jaggery has a sweet, winey fragrance and flavor that lends distinction to whatever food it embellishes. It can be purchased in East Indian markets. See also  SUGAR.
jagging wheel see  PASTRY WHEEL
jalapeño chile [hah-lah-PEH-nyoh] Named after Jalapa, the capital of Veracruz, Mexico, these smooth, dark green (scarlet red when ripe) CHILES range from hot to very hot. They have a rounded tip and are about 2 inches long and 3/4 to 1 inch in diameter. Besides their flavor, jalapeños are quite popular because they're so easily seeded (the seeds and veins are extremely hot). They're available fresh and canned and are used in a variety of sauces, sometimes stuffed with cheese, fish or meat, and in a multitude of dishes. In their dried form, jalapeños are known as CHIPOTLES.
jalousie [JAL-uh-see, ZHAH-loo-zee, zhah-loo-ZEE] A small cake made with flaky pastry, filled with a layer of ALMOND PASTE topped with jam. A latticed pastry topping allows the colorful jam filling to peek through.
jam A thick mixture of fruit, sugar (and sometimes PECTIN) that is cooked until the pieces of fruit are very soft and almost formless. It is used as a bread spread, a filling for pastries and cookies and an ingredient for various desserts. See also  JELLY; PRESERVES.
Jamaican hot chile As the name indicates, this bright red chile is extremely hot. It's small (1 to 2 inches in diameter) and has a distorted, irregular shape. Jamaican hots are often used in curried dishes and condiments. See also  CHILE.
Jamaican jerk seasoning A dry seasoning blend that originated on the Caribbean island after which it's named, and which is used primarily in the preparation of grilled meat. The ingredients can vary, depending on the cook, but Jamaican jerk blend is generally a combination of chiles, thyme, spices (such as cinnamon, ginger, allspice and cloves), garlic and onions. Jerk seasoning can be either rubbed directly onto meat, or blended with a liquid to create a MARINADE. In the Caribbean, the most common meats seasoned in this fashion are pork and chicken. Such preparations are referred to as "jerk pork" and "jerk chicken."
Jamaica pepper see  ALLSPICE
jambalaya [juhm-buh-LI-yah, jam-buh-LI-yah] One of CREOLE cookery's hallmarks, jambalaya is a versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The dish varies widely from cook to cook. It's thought that the name derives from the French jambon , meaning "ham," the main ingredient in many of the first jambalayas.
jamberry see  TOMATILLO
jambon [zhan , -BAWN ] French for "ham." Jambon fumé  is smoked ham, jambon cru  is raw ham.
jambon persillé [zham , -BAWN pehr-see-YAY] A molded dish of strips or cubes of cooked ham and chopped parsley held together with a meat-wine gelatin. It is served chilled and, when cut into slices, resembles a colorful red-and-green mosaic.
Japanese artichoke see  CHINESE ARTICHOKE
Japanese basil see  SHISO
Japanese eggplant see  EGGPLANT
Japanese gelatin see  AGAR
Japanese horseradish see  WASABI
Japanese king crab see  KING CRAB
Japanese medlar see  LOQUAT
Japanese oyster see  PACIFIC OYSTER
Japanese pear see  ASIAN PEAR
Japanese plum see  LOQUAT
Japanese radish see  DAIKON
Japanese vermicelli see  HARUSAME
jardinière, à la [jahr-duh-NIHR, zhahr-dee-NYEHR] The French term referring to a dish garnished with vegetables, which are served in individual groups arranged around the main dish.
Jarlsberg cheese [YAHRLZ-berg] This mild Swiss-style cheese has large irregular holes. It hails from Norway and has a yellow-wax rind and semifirm yellow interior. The texture is buttery rich and the flavor mild and slightly sweet. It's an all-purpose cheese that's good both for cooking and for eating as a snack. See also  CHEESE.
jasmine rice; jasmin rice An AROMATIC RICE from Thailand that has a flavor and fragrance comparable to the expensive BASMATI RICE from India, at a fraction of the cost. See also  RICE.
jee choy see  LAVER
jell To congeal a food substance, often with the aid of GELATIN.
jelly 1. A clear, bright mixture made from fruit juice, sugar and sometimes PECTIN. The texture is tender but will be firm enough to hold its shape when turned out of its container. Jelly is used as a bread spread and as a filling for some cakes and cookies. 2. In Britain, jelly is the term used for gelatin dessert. See also  JAM; PRESERVES.
jelly bag Used to strain and CLARIFY the juice from fruit in order to prepare jelly. A jelly bag is made from a porous yet closely woven fabric like unbleached muslin. Jelly bags are hung over a bowl with the aid of loops at the top. The crushed fruit is placed in the bowl and left to drain for several hours, preferably overnight. Before use, the jelly bag is rinsed in water and wrung dry. This prevents too much juice from being absorbed into the fabric.
jelly bean This small, brightly colored, egg-shaped candy has a chewy, gelatinous texture and a hard candy coating. Jelly beans come in many flavors including lime, orange, licorice, cherry, chocolate, banana, etc. Jelly Bellies is a brand name that is now used generically to describe a miniature (about 1/2-inch-long) jelly bean. They come in many more exotic flavors such as piña colada, pink lemonade, chocolate fudge-mint, etc.
jellyfish An invertebrate marine animal with a soft, gelatinous, umbrellalike anatomy and long, thin tentacles. Jellyfish is popular in CHINESE CUISINES. Asian markets sell it in a dried, salted form, which must be reconstituted by soaking overnight in warm water. The red matter must then be cut away. Jellyfish toughens if excessively cooked, so it's generally quickly blanched in boiling water for only about 15 seconds. It's customarily shredded and served cold in salads for a crunchy texture.
jelly roll Known since the mid-1800s, jelly rolls are cakes made of a thin sheet of SPONGE CAKE, spread with jam or jelly (and sometimes whipped cream or frosting) and rolled up. This type of cake is traditionally sprinkled with confectioners' sugar, rather than being frosted. When cut, jelly rolls have an attractive pinwheel design. The British term for jelly roll is Swiss roll .
© The Residential Chef 2018