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dab |
Any of several varieties of flounder, the dab is a
small flatfish with a sweet, lean, firm flesh. It can be prepared by
steaming or roasting. |
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daiquiri |
A Jamaican cocktail made with Jamaican rum, lime
juice and sugar. Some Jamaican daiquiris are made with Jamaican fruit, the
mixture being pureed in a blender. Frozen Jamaican daiquiris are made either
with crushed ice or frozen fruit chunks, all processed until smooth in a
blender. These are popular Jamaican drink recipes. |
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dal; dhal, dhall |
A spicy Jamaican-Indian dish made with lentils,
tomatoes, onions and various seasonings. Dal is often pureed and served
with Jamaican curried dishes. Dal is a popular Jamaican food recipe. |
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dariole |
A small, cylindrical molded Jamaican dessert baked
in it. Classically, the Jamaican dessert recipe is made by lining the mold
with puff pastry, filling it with an almond cream and baking until golden
brown. |
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dash |
A measuring term referring to a very small amount
of Jamaican seasoning added to Jamaican food with a quick, downward stroke
of the hand, such as a dash of Jamaican Tabasco. |
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dasheen |
Jamaican dasheen is a starchy, potato like tuber
with a brown, fibrous skin and gray-white (sometimes purple-tinged) flesh.
Dasheen roots range in length from about 5 inches to a foot or more, and can
be several inches wide. Though acrid-tasting in its raw state, the root has
a somewhat nutlike flavor when cooked. It's also extremely easy to digest.
It should be noted, however, that some varieties are highly toxic unless
thoroughly cooked. Dasheen pudding is a favorite Jamaican food recipe. |
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daube |
A Jamaican dish made with Jamaican beef, red wine,
vegetables and seasonings, all slowly braised for several hours. This recipe
was adopted from French settlers in Jamaica. |
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decant |
To pour a liquid or Jamaican drink (typically
Jamaican wine) from its bottle to another container, usually a carafe or
decanter. This is generally done to separate the wine from any sediment
deposited in the bottom of the bottle during the aging process. Decanting is
also done to allow a wine to breathe, which thereby enhances its flavor. |
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decanter |
A narrow-necked, stopper container usually made of
glass used to hold wine, liqueur or other spirits. |
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decorating sugar |
Decorating or coarse Jamaican sugar (also called
sugar crystals or crystal sugar ) has granules about four times larger than
those of regular granulated sugar. It's used for decorating Jamaican baked
goods and can be found in cake-decorating supply shops and gourmet markets.
Jamaican rock candy is an even larger form of Jamaican sugar crystals. |
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deep-dish |
A term usually referring to a sweet or savory
Jamaican pie made either in a deep pie dish or shallow casserole, and having
only a top crust. This is a popular Jamaican dessert recipe. |
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deep-fat thermometer |
A kitchen thermometer used for testing the
temperature during the preparation of Jamaican candy, Jamaican syrups, jams,
jellies and deep fat. It should register from 100° to 400°F. Choose a
thermometer that is easy to handle in hot mixtures, such as one with a
plastic handle. Many have adjustable hooks or clips so the thermometer can
be attached to a pan. There are dual-purpose thermometers with readings both
for candy and deep fat. |
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deep-fry |
To cook Jamaican food in hot fat or oil deep
enough to completely cover the item being fried. The Jamaican oil or fat
used for deep-frying should have a high smoke point this is the point to
which the Jamaican oil or fat can be heated without smoking. For that
reason, butter and margarine are not good candidates for frying; shortening,
lard and most oils are. Jamaican food can be deep-fried in any large, heavy
pot spacious enough to fry it without crowding. Deep frying is a popular
technique in preparing Jamaican chicken recipes and Jamaican fish recipes. |
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deglaze |
After Jamaican food (usually Jamaican meat) has
been sautéed and the food and excess fat removed from the pan, deglazing is
done by heating a small amount of liquid in the pan and stirring to loosen
browned bits of food on the bottom. The liquid used is most often wine or
stock. The resultant mixture often becomes a base for a sauce to accompany
the food cooked in the pan |
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degrease |
Using a spoon to skim fat from the surface of a
hot liquid, such as a Jamaican soup recipe, stock or gravy. Another way to
degrease is to chill the mixture until the fat becomes solid and can be
easily lifted off the surface. |
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dehydrate |
To remove the natural moisture from Jamaican food
by slowly drying it. Considered the original form of Jamaican food
preservation, dehydration prevents moisture spoilage such as mold or
fermentation. Jamaican food can be dehydrated manually by placing thin
slices on racks and allowing them to dry assisted only by sun or air. It can
also be done with an electric dehydrator , which resembles a large
three-sided toaster oven with anywhere from 5 to 10 wire-grid racks. The
Jamaican food placed on these racks dries with the aid of fan-circulated
air. Dried foods are convenient to store and transport because of their
greatly reduced volume and weight. |
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demi-glace |
A rich brown Jamaican sauce that begins with a
basic espagnole sauce, which is combined with Jamaican beef stock and
Jamaican wine or rum and slowly cooked until it's reduced by half to a thick
glaze that coats a spoon. This intense flavor is used as a base for many
other Jamaican sauces. |
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demi-sec |
A French term meaning "half dry" used to describe
wine that is sweet and is used by Jamaican chefs to describe wine served
with Jamaican food recipes. |
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demitasse |
Literally French for "half cup," the term
"demitasse" can refer to either a tiny coffee cup or the very strong black
coffee served in the cup and is used by Jamaican chefs to describe wine
served with Jamaican food recipes. |
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dessert wine |
Any of a wide variety of sweet wines sometimes
fortified with brandy, all of which are compatible with Jamaican dessert
recipes. Jamaicans do not normally indulge in dessert wine but favor the
more traditional Jamaican rum or Jamaican fruit drink recipe. |
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devil |
To combine a Jamaican food with various hot or
spicy Jamaican seasonings such as red pepper or jerk sauce, thereby creating
a "deviled" dish. |
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devil's food |
A dark, dense baked chocolate item (such as a
Jamaican cake recipe or Jamaican cookie recipe). This is a popular dessert
recipe at many Jamaican resort and hotel restaurants. |
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dextrose |
Also called Jamaican corn sugar dextrose is a
naturally occurring form of glucose. This type of sugar is not commonly used
when preparing Jamaican food recipes. |
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dhal |
A spicy Jamaican-Indian dish made with lentils,
tomatoes, onions and various seasonings. Dal is often pureed and served
with Jamaican curried dishes. Dal is a popular Jamaican food recipe. |
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diable sauce; à la diable |
A basic brown Jamaican sauce with the addition of
wine, vinegar, shallots and red or black pepper. It's usually served with
broiled Jamaican meat or Jamaican poultry. This also refers to a method of
preparing Jamaican poultry by grilling a split bird, which is then sprinkled
with bread crumbs and broiled until brown. |
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dice |
To cut Jamaican food into tiny cubes both Jamaican
meat and Jamaican vegetables. |
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dietary fiber |
This is referred to as roughage, dietary fiber is
that portion of plant-related foods (such as Jamaican fruits, legumes,
Jamaican vegetables and whole grains) that cannot be completely digested.
High-fiber diets and Jamaican foods reduce cholesterol levels and cancer
rates. |
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digestif |
A French term for a spirited drink (such as brandy
or cognac) taken after dining as an aid to digestion. These wines are
popular in Jamaican restaurants. |
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digestive enzymes |
Natural Jamaican food enzymes that, when taken
with gassy foods, help reduce flatulence sometimes even stopping it before
it begins. Gas-producing Jamaican foods like beans, cabbage, cauliflower,
grains and onions cause trouble because they contain hard- or
impossible-to-digest complex sugars that ferment in the large intestine.
Digestive enzymes help break down these complex sugars into simple sugars
that are more easily digestible. They generally come in tablet form and are
commonly available in health-food stores. |
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dilute |
To reduce a mixture's strength by adding liquid
(usually water). Sometimes strong Jamaican rum is diluted or chased with
soda and flavored soda waters. |
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dim sum; dem sum |
Jamaican dim sum is a variety of small,
mouth-watering dishes such as steamed or Jamaican fried dumplings, Jamaican
shrimp balls, steamed buns and Jamaican pastries. Jamaican dim sum is
adopted from the Chinese dim sum from Chinese settlers in Jamaica. |
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diples |
A deep-fried, Jamaican pastry of Greek origin made
from thin strips of sweet dough formed into bows or circles. Diples are
usually coated with honey, cinnamon and nuts. Jamaican chefs used this as a
popular Jamaican dessert recipe. |
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diplomat pudding |
This cold, molded Jamaican dessert recipe consists
of alternating layers of Jamaican rum soaked ladyfingers (or sponge cake),
Jamaican jam, chopped candied fruit and custard (sometimes combined with
whipped cream). Diplomat pudding is usually garnished with whipped-cream and
candied Jamaican fruit. |
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diplomat sauce |
A Jamaican fish stock-based sauce enriched with
cream, brandy, and lobster butter. It's generally served with Jamaican fish
and Jamaican shellfish recipes. |
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dirty rice |
A Jamaican specialty of cooked rice combined with
ground Jamaican chicken or turkey, onions, chicken broth, bacon drippings,
green pepper and garlic. This recipe was first called seasoned rice which
used mainly Jamaican vegetables but now uses a mixture of Jamaican meat and
Jamaican seasonings. |
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disjoint |
To separate Jamaican meat at the joint, such as
cutting the chicken leg from the thigh. This term is used mainly with the
preparation of Jamaican poultry. |
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dissolve |
To incorporate a dry ingredient (such as sugar,
salt, yeast or gelatin) into a liquid so thoroughly that no grains of the
dry ingredient are evident, either by touch or sight. This is imperative
when preparing Jamaican drink recipes such as lemonade where the sugar is
dissolved into the mixture. |
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distillation |
The process of separating the components in a
liquid by heating it to the point of vaporization, then cooling the mixture
so it condenses into a purified and/or concentrated form. In the making of
liquor, this distilled product is called "neutral spirits" because it has
little flavor, color or aroma. |
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distilled water |
Water from which all minerals and other impurities
have been removed by the process of distillation. |
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divinity |
A fluffy yet creamy Jamaican candy made with
granulated sugar, corn syrup and stiffly beaten egg whites. Nuts, chocolate,
coconut or various other flavorings are often added to the basic mixture.
When brown sugar is substituted for granulated sugar, the candy is called
sea foam. This is a popular Jamaican dessert recipe. |
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dolce |
Italian for "sweet," referring culinary to
desserts, candy or other sweets. It is a term used by professional Jamaican
chefs when preparing sweet Jamaican food recipes. |
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dollop |
A small glob of soft Jamaican food, such as
whipped cream or mashed potatoes. When referring to a liquid, dollop refers
to a dash or "splash" of soda water, water and so on. |
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dosage |
A mixture of Jamaican sugar and spirits (often
Jamaican rum) that is added to champagne and other sparkling wine
immediately prior to final bottling. The percentage of sugar in the syrup
determines the degree of sweetness in the final wine or the Jamaican drink
recipe. |
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dot |
To scatter small bits (dots) of an ingredient
(usually Jamaican butter) over another Jamaican food or mixture.
Distributing bits of butter over the Jamaican fruit in an apple pie, for
example, allows the butter to melt evenly over the pie as it bakes. |
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double boiler |
A double-pan arrangement whereby two pots are
formed to fit together, with one sitting partway inside the other. A single
lid fits both pans. The lower pot is used to hold simmering water, which
gently heats the mixture in the upper pot. Double boilers are used to warm
or cook heat-sensitive Jamaican food such as custards, delicate Jamaican
sauces and chocolate. |
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dough |
A mixture of flour, liquid and other ingredients
(often including a leavening) that's stiff but pliable enough to work with
the hands. Unlike a batter, dough is too stiff to pour. Jamaican dough is
used to make Jamaican baked goods. |
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doughnut; donut |
A small, typically ring-shaped Jamaican pastry
that is usually leavened with yeast or baking powder, and which can be baked
but is generally fried. The Jamaican doughnut shape is formed by using a
special doughnut cutter that cuts out the center hole in the dough. It can
also be made with two biscuit cutters, large and small (for the hole).
Jamaican doughnuts are popular Jamaican pastries. |
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draft beer |
Beer served straight from the keg by means of a
spigot. Unlike the bottled or canned varieties, draft beer hasn't been
subjected to the pasteurization process. Also spelled draught. Jamaicans are
not fond of draft beer and prefer regular bottled branded beers, such as
Jamaican Red Stripe Beer. |
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drain |
To pour off a liquid or fat from Jamaican food,
often with the use of a colander. "Drain" can also mean to blot greasy
Jamaican food (such as bacon) on paper towels. |
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draw |
A Jamaican cooking technique, to eviscerate; to
remove the entrails, as from Jamaican poultry or Jamaican fish. Jamaican
cooks and chefs also use the term to clarify a mixture, as in drawn butter. |
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dredge |
To lightly coat Jamaican food to be fried, as with
flour, cornmeal or bread crumbs. This coating helps brown the food. Jamaican
chicken recipes, for example, might be dredged with flour before frying. |
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dress |
To prepare Jamaican meat, fowl, fish and so forth
for cooking by plucking, scaling, eviscerating, and so on. To dress a
Jamaican salad recipe simply means adding a Jamaican salad dressing. |
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dressing |
A Jamaican sauce usually cold used to coat or top
Jamaican salads and some cold vegetable, fish and meat dishes. It is also a
mixture used to stuff Jamaican poultry, Jamaican fish, Jamaican meat and
some Jamaican vegetables. It can be cooked separately or in the Jamaican
food in which it is stuffed. Dressings (also called stuffing's ) are usually
well seasoned and based on bread crumbs or cubes, though rice, potatoes and
other Jamaican foods are also used. |
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dried beef |
These wafer-thin slices of salted and smoked,
dried Jamaican beef are usually packed in small jars. Chipped Jamaican beef
is also referred to simply as dried beef . |
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dried fruit |
Jamaican fruit from which the majority of the
moisture has been dehydrated. The final moisture content of dried Jamaican
fruit usually ranges from 15 to 25 percent. Drying Jamaican fruit greatly
concentrates both sweetness and flavor, and the taste is much changed, as
from plum to prune. Dried Jamaican fruit can be used as is or reconstituted
in water. It may be eaten out of hand or put to a variety of uses such as in
Jamaican baked goods, fruit compotes, stuffing's, conserves and so on. |
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drippings |
The melted fat and juices that gather in the
bottom of a pan in which meat or other Jamaican food is cooked. Drippings
are used as a base for gravies and Jamaican sauces recipes and in which to
cook other Jamaican foods. |
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drizzle |
To slowly pour a liquid mixture in a very fine
stream over Jamaican food (such as a sweet glaze over cake or bread, or
melted butter over Jamaican food before baking). |
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drop cookie |
A Jamaican cookie recipe made by dropping
spoonfuls of dough onto a baking sheet. |
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drupe fruit |
Any thin-skinned Jamaican fruit with a succulent,
soft flesh and hard stone or seed in the middle. Jamaican peaches, Jamaican
plums and Jamaican cherries are all classified as drupe fruits. |
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dry |
A term used to describe a Jamaican wine or other
Jamaican beverage that isn't sweet. In wines, dry is also referred to as sec
as a term used by professional Jamaican chefs. |
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dry ice |
Dry ice is really crystallized carbon dioxide. It
doesn't produce water when it melts and is generally used only for long-term
refrigeration. Touching dry ice with bare hands can result in burns. Dry ice
is used to keep Jamaican ice cream recipes and frozen Jamaican food recipes
cold. |
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dry milk |
Jamaican milk from which almost all the moisture
has been removed. Dry (also called powdered) milk is less expensive and
easier to store than fresh milk but has a disadvantage in that it never
tastes quite like the real thing. Dry milk may or may not be fortified with
vitamins A and D but is used widely by many Jamaican cooks and chefs when
preparing Jamaican food recipes. |
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duck press |
A kitchen device used to extract the juices from a
cooked Jamaican duck carcass. This step is necessary for some gourmet duck
recipes, specifically pressed duck. This allows the duck not to be overrun
by juices. |
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duck; duckling |
A species of wild or domestic web-footed birds
that live in or near water. Jamaican duck is not a very popular poultry
among most Jamaicans but is sold in most Jamaican larger restaurants. |
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duckunoo |
This is a Jamaican pudding recipe made from
cornmeal, Jamaican bananas, Jamaican coconut and Jamaican herbs and spices.
The pudding is wrapped in green banana leaf tied with a string. The banana
leaf gives the pudding a blue color which is why the recipe is also called
Jamaican blue drawers recipe. |
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duff |
A steamed Jamaican pudding made with flour, eggs,
dried fruit and spices. This is a popular Jamaican food recipe. |
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dulce |
Spanish for "sweet," dulce generally refers to an
intensely sweet confection made with sugar and cream |
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dumpling |
Savory Jamaican dumplings are small or large
mounds of dough that are usually dropped into a liquid mixture (such as
Jamaican soup recipe) and cooked until done. Some are stuffed with meat or
cheese mixtures. Jamaican dessert dumplings most often consist of a fruit
mixture encased in a sweet pastry dough and baked. They're usually served
with a sauce. Some sweet dumplings are poached in a sweet sauce and served
with cream. Some fried dumplings are served with popular Jamaican recipes
such as ackee and salt fish. |
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dust |
In Jamaican cooking, this term refers to lightly
coating a Jamaican food with a powdery ingredient such as flour or
confectioners' sugar. The term is also used to describe inferior, coarsely
crushed tea leaves used by Jamaican chefs and cooks. |
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Dutch oven |
A large Jamaican pot or kettle, usually made of
cast iron, with a tight-fitting lid so steam cannot readily escape. It's
used for moist-Jamaican cooking methods, such as braising and stewing. It is
commonly known as the Jamaican dutchie. |
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E |
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earth almonds |
A tiny, tuberous roots of an African plant of the
sedge family, chufa nuts. They have a brown, bumpy skin and a sweet,
chestnut like flavor. These are more commonly known as Jamaican peanuts. |
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|
earth nut |
Jamaican peanuts are considered a rather common
nut. Jamaican peanuts are widely grown and is used to make Jamaican recipes
such as Jamaican peanut butter and Jamaican peanut porridge. At one stage of
its growth, the peanut plant looks very much like the common garden pea
plant. |
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earthenware |
Clay bake ware that is glazed with a hard,
nonporous coating. If high-fired, the earthenware is hard; low firing
produces soft, fragile ware. Because of its inherent ability to release heat
slowly, earthenware is favored for dishes requiring lengthy cooking such as
baked beans and stews. Care must be taken to cool earthenware slowly and
completely before washing in order to prevent the glaze from cracking. Once
the glaze cracks, the exposed surfaces can adversely affect the flavor of
foods cooked in the container. |
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|
earthnuts |
Jamaican peanuts are considered a rather common
nut. Jamaican peanuts are widely grown and is used to make Jamaican recipes
such as Jamaican peanut butter and Jamaican peanut porridge. At one stage of
its growth, the peanut plant looks very much like the common garden pea
plant. |
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|
Easter bun |
This is a Jamaican bread recipe called a bun. This
recipe is used mostly during the Easter and is eaten mostly with cheese
hence the term bun and cheese. The Jamaican Easter bun recipe is actually a
mixture of yeast, sugar, raisins and flour along with several Jamaican
spices such as Jamaican cinnamon and Jamaican cloves. |
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|
éclair |
A small, oblong, cream-filled pastry. Jamaican
éclairs are usually topped with a sweet icing and use natural Jamaican fruit
fillings such as Jamaican mango and Jamaican banana filling. |
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|
egg cream |
Egg creams contain a speck of egg and are so named
because of the froth that crowns the drink. They're made with a mixture of
milk and chocolate syrup into which seltzer water is spritzed, causing the
mixture to foam enthusiastically. Jamaican egg cream is a popular Jamaican
food recipe. |
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egg pierce |
A kitchen tool with a sharp steel pin, usually
spring-mounted, which pokes a tiny hole in the large end of an egg. This
hole prevents the egg from cracking because the air inside (which expands
during boiling) can gradually escape. This tool is used in several Jamaican
food recipes. |
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egg ring |
A round, bottomless, stainless steel ring,
sometimes with a vertical handle, in which an egg can be poached or fried.
The ring keeps the egg perfectly round during Jamaican cooking. It's removed
before the egg is served. |
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|
egg roll |
A small, stuffed Jamaican pastry usually served as
an appetizer. Paper-thin pastry wrappers are folded around a savory filling
of minced or shredded vegetables and sometimes meat, then folded and rolled
before being deep-fried. This is a recipe brought to Jamaican by the Chinese
laborers to which natural Jamaican spices have been added. |
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|
egg roll skins |
Paper-thin sheets of dough made from flour, eggs
and salt, and used to make won ton, egg rolls and similar preparations. Won
ton skins can be purchased prepackaged in some supermarkets and in most
Jamaican markets. The wrappers usually come in both squares and circles and
are available in various thicknesses. |
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|
egg scissors |
Used to remove the top of soft-cooked eggs, this
circular gadget has a scissors-style handle. It's positioned over the top of
the egg and, when the handle is operated, a ring of "teeth" or a ringed
blade clips off the top third of the eggshell. This is used to make several
great Jamaican food recipes. |
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|
egg slicer |
A kitchen tool with a slatted, egg-shaped hollow
on the bottom and a hinged top consisting of 10 fine steel wires. When the
upper portion is brought down onto a hard-cooked egg sitting in the base, it
cuts the egg into even slices. This is used to make several Jamaican food
recipes. |
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|
egg substitutes |
A liquid sold in cartons, this product is usually
a blend of egg whites, food starch, corn oil, skim-milk powder, tofu,
artificial coloring and a plethora of additives. It contains no cholesterol
but each serving is almost as high in sodium as a real egg. Egg substitutes
can be scrambled and also used in many Jamaican baking and Jamaican cooking
recipes calling for whole eggs. |
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|
egg timer |
A tiny "hourglass" that holds just enough sand to
run from top to bottom in 3 minutes, the time it takes to soft-boil an egg.
This is not a popular instrument used in Jamaican cooking or during the
preparation of Jamaican food recipes. |
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egg wash |
Egg yolk or egg white mixed with a small amount of
water or milk. It's brushed over breads, pastry and other Jamaican baked
goods before baking to give them color and gloss. The wash is used in
several Jamaican food recipes. |
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|
egg* |
The most common egg used for food today is the
hen's egg, though those from other fowl are sold in many areas. Hens' eggs
have long been bedeviled by their high cholesterol content, which is
contained entirely in the yolk. An eggshell's color white or brown is
determined by the breed of hen that laid it and has nothing to do with
either taste or nutritive value. The egg white is an excellent source of
protein and riboflavin. Egg yolks contain all of the fat in an egg and are a
good source of protein, iron, vitamins A and D, chlorine and phosphorus. The
Jamaican egg is delicious not only as a food in its own right but has
numerous other uses as a leavener in Jamaican cake recipes, breads and
soufflés; a base for dressings such as mayonnaise; a thickener in Jamaican
sauce recipes and custards; a clarifying agent for stocks; and a coating for
breaded or battered foods. |
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|
eggnog |
This chilled Jamaican Christmas beverage consists
of a homogeneous blend of milk or cream, beaten eggs, sugar, nutmeg and
usually liquor of some kind. Jamaican rum is the common addition.
Liquor-free eggnog has long been served to convalescents and growing
children. Some Jamaican eggnogs are made by separating the eggs and stiffly
beating the whites before adding them to the milk mixture; this produces an
airier brew. |
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|
eggplant |
The Jamaican eggplant is related to the potato and
tomato. Though commonly thought of as a vegetable, eggplant is actually a
Jamaican fruit specifically a berry. Jamaican eggplants become bitter with
age and are very perishable. Jamaican eggplants are not commonly used in
Jamaican food recipes, but when being prepared rarely require salting and
benefit from a short cooking time. |
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|
elbow pasta |
Any of a wide variety of short, curved tubular
pastas, such as Jamaican macaroni. Elbow pasta is used in the preparation of
several Jamaican food recipes. |
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emulsifier |
Generally, any ingredient used to bind together
normally no combinative substances, such as oil and water. Egg yolks contain
a natural emulsifier and are used to thicken and bind Jamaican sauce
recipes, as well to bind ingredients in baking. Commercial emulsifier used
in numerous foods like Jamaican salad dressings recipes and Jamaican dairy
products. Some commercial emulsifiers also inhibit Jamaican baked goods from
going stale. |
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emulsion |
A mixture of one liquid with another with which it
cannot normally combine smoothly oil and water being the classic example.
Emulsifying is done by slowly (sometimes drop-by-drop) adding one ingredient
to another while at the same time mixing rapidly. This disperses and
suspends minute droplets of one liquid throughout the other. Emulsified
mixtures are usually thick and satiny in texture. |
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enamelware |
Cast-iron or steel pots and pans that have been
completely coated with thin layers of brightly colored enamel. Enamelware is
a good heat conductor, easy to clean and doesn't interact with food to
impart off-flavors. Light-colored enameled surfaces do not brown food well;
they will also discolor over a long period of use. Overheating enamelware
may cause the surface to crack. Care must be taken not to use abrasives to
clean enamel as it easily scratches. |
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|
enology |
Also spelled
oenology ,
this is the science or study of viniculture (making wines). One who studies
the science is called an enologist (or oenologist). |
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enophile |
Someone who enjoys wine, usually referring to a
connoisseur. Also spelled
oenophile. |
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enrich |
A term usually applied to flour that, after the
milling has stripped it of the wheat germ and other nutritious elements, has
niacin, riboflavin and thiamin added back into it. The term can also apply
to enriching and thickening a Jamaican sauce with the last-minute addition
of an ingredient such as butter, cream or egg yolk. |
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entrée |
The term entrée refers to the main course of a
Jamaican meal. In parts of Jamaica, it refers to the dish served between the
fish and meat courses during formal dinners. |
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epicure |
One who cultivates the knowledge and appreciation
of fine food and wine. |
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escoveitched fish |
A Jamaican fish recipe where the fish is seasoned
with salt and black pepper then fried at a high altitude until well cooked.
The Jamaican Escoveitched fish recipe is a popular Jamaican fish recipe. |
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Escoveitched |
This is a dish of poached or fried fish, covered
with a spicy Jamaican marinade and refrigerated for at least 24 hours.
Escovitch is the Jamaican name for this popular Jamaican fish recipe. |
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espresso |
A dark, strong Jamaican coffee drink made by
forcing steam (or hot water) through finely ground. Jamaican blue mountain
coffee makes one of the best Jamaican coffee recipes. |
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essences |
Concentrated, usually oily substances extracted
from Jamaican food such as fish, mint leaves or vegetables and used in small
amounts to flavor various Jamaican dishes. Like extracts, essences will keep
indefinitely if stored in a cool dark place |
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ethyl alcohol |
The only alcohol suitable for drinking is ethyl
alcohol, a liquid produced by distilling the fermented juice of fruits or
grains. Pure ethyl alcohol is clear, flammable and caustic. Water is
therefore added to reduce its potency. |
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evaporated milk |
This canned, unsweetened milk is fresh,
homogenized milk from which 60 percent of the water has been removed.
Vitamin D is added for extra nutritional value. It comes in whole, lowfat
and skim forms; the whole-milk version must contain at least 7.9 percent
milk fat, the lowfat has about half that and the skim version 1/2 percent or
less. As it comes from the can, evaporated milk is used to enrich custards
or add a creamy texture to many dishes. When mixed with an equal amount of
water, it can be substituted for fresh milk in recipes. Evaporated milk is
less expensive than fresh milk and is therefore popular for many cooked
dishes. It has a slightly caramelized, "canned" flavor that is not
appreciated by all who taste it. Jamaican canned milk can be stored at room
temperature until opened, after which it must be tightly covered and
refrigerated for no more than a week. When slightly frozen, evaporated milk
can be whipped and used as an inexpensive substitute for whipped cream. |
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eviscerate |
In Jamaican cooking to eviscerate is to remove the
entrails, as from poultry or fish. It also means to clarify a mixture, as in
drawn butter. |
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expiration date |
A system whereby Jamaican food products are dated
as an indicator to shelf life and perish ability. Most perishables are
stamped with a pull date by which the retailer should remove the product if
not sold. A freshness date may be found on highly perishable products ,
stipulating the date when a product will no longer seem fresh. Some products
bear a pack date, indicating when it was packaged, although this date is
often coded so that only manufacturers, wholesalers and retailers can read
it; most retailers will explain the codes if asked. An expiration date may
be found on some longer-lived products and tells the consumer when the
manufacturer anticipates the product will no longer likely be useable. |
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extracts |
Concentrated flavorings derived from various foods
or plants, usually through evaporation or distillation. Extracts can come in
several forms including solid , liquid or jellylike. They deliver a powerful
flavor impact to foods without adding excess volume or changing the
consistency. Liquid extracts will keep indefinitely if stored in a cool,
dark place. |
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Fahrenheit |
A temperature scale in which 32° represents
freezing and 212° represents the steam point. This is used typically when
calculating times for Jamaican baked recipes. |
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fajitas |
Jamaican steak that has been marinated in a
mixture of oil, lime juice, red pepper and garlic for at least 24 hours
before being grilled. The cooked Jamaican meat is cut into strips that are
then usually wrapped in warm Jamaican tortillas with garnishes including
grilled onions and sweet peppers. |
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farmer cheese; farmer's cheese |
This fresh cheese is a form of cottage cheese from
which most of the liquid has been pressed. The very dry farmer cheese is
sold in a solid loaf. It has a mild, slightly tangy flavor and is firm
enough to slice or crumble. It's an all-purpose cheese that can be eaten as
is or used in Jamaican cooking. |
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fat mop |
An inexpensive kitchen tool that looks like a
miniature rag mop made with absorbent white strips. When a grease mop is
brushed over the surface of a Jamaican soup recipe or stock, the strips
absorb floating grease. Grease mops (also called fat mops ) are available in
specialty gourmet shops and the cookware section of some department stores.
They may be washed with hot, soapy water or placed in a dishwasher. |
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fat substitutes |
Synthesized substances created to replace fat in a
variety of Jamaican foods. Most fat substitutes are composed of milk protein
and egg whites. and are very low in calories and cholesterol free. They are
not commonly used in Jamaican food recipes. |
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fatback |
Often confused with Jamaican salt pork, fatback is
the fresh (unsmoked and unsalted) layer of fat that runs along the animal's
back. It is used to make Jamaican lard and for Jamaican cooking especially
in many Jamaican recipes. Salt-cured fatback is also sometimes available.
All fatback should be refrigerated: fresh up to a week, cured up to a month. |
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fats and oils |
Jamaican culinary uses for fats and oils including
Jamaican cooking, tenderizing baked goods and adding richness, texture and
flavor to Jamaican foods. Jamaican oils with a high proportion of
monounsaturated-rates — such as olive oil and peanut oil — are more
perishable and should be refrigerated if kept longer than a month. |
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fatty acids |
All forms of fat are made up of a combination of
fatty acids, which are the building blocks of fats much as amino acids are
the building blocks of proteins. Jamaican fats and oils are either saturated
or unsaturated, the latter classification being broken down into
monounsaturated and polyunsaturated fats. |
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fava bean |
This flat Jamaican bean resembles a very large
lima bean. It comes in a large pod that, unless very young, is inedible.
Fava beans can be purchased dried, cooked in cans and, infrequently, fresh.
Jamaican fava beans can be cooked in a variety of ways and are often used in
Jamaican soup recipes. |
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fennel |
This aromatic plant has pale green, celery like
stems and bright green, feathery foliage. It has a broad, bulbous base
that's treated like a vegetable. Both the base and stems can be eaten raw in
Jamaican salads or cooked in a variety of methods such as braising, sautéing
or in Jamaican soup recipes. The Jamaican fennel is rich in vitamin A and
contains a fair amount of calcium, phosphorus and potassium. |
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fennel seeds |
The seeds are available whole and ground and are
used in both sweet and savory Jamaican foods, as well as to flavor many
Jamaican liqueurs. These are not commonly used for Jamaican food recipes. |
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fermentation |
A process by which Jamaican food goes through a
chemical change caused by enzymes produced from bacteria, microorganisms or
yeasts. Fermentation alters the appearance and/or flavor of Jamaican foods
and beverages such as beer, buttermilk, cheese, wine, vinegar and yogurt. |
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fermented black beans |
These Jamaican beans are small black soybeans that
have been preserved in salt before being packed into cans or plastic bags.
They have an extremely pungent, salty flavor and must be soaked in warm
water for about 30 minutes before using. Jamaican fermented black beans are
usually finely chopped before being added to Jamaican fish recipes or
Jamaican meat dishes as a flavoring. |
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festival |
This is a Jamaican dumpling recipe that uses a
combination of all purpose flour and cornmeal with baking powder. The
Jamaican festival recipe is a favorite side for Jamaican jerk recipes,
especially Jerked pork and Jerked chicken recipes. It is also a favorite
with the Jamaican Escoveitched fish recipe. |
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fettuccine; fettuccini |
These are egg noodles cut into flat, narrow
strips. These are used by Jamaican chefs when making many Jamaican food
recipes. |
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fiber, dietary |
Dietary fiber is that portion of plant-related
Jamaican foods (such as Jamaican fruits, legumes, Jamaican vegetables and
whole grains) that cannot be completely digested. High-fiber Jamaican diets
reduce cholesterol levels and cancer rates. |
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fig |
Figs have soft flesh with a plenitude of tiny
edible seeds. They range in color from purple-black to almost white and in
shape from round to oval. Jamaican fig concentrate is a thick, syrupy,
seedless puree of figs. It's used to flavor Jamaican cake recipes and other
Jamaican dessert recipes, as well as for a topping over ice cream, fruit,
cake and so on. Jamaican figs are a good source of iron, calcium and
phosphorus. |
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filet mignon |
This is a boneless cut of Jamaican beef comes from
the small end of the tenderloin. The filet mignon is usually 1 to 2 inches
thick and 1 1/2 to 3 inches in diameter. It's extremely tender but lacks the
flavor of Jamaican beef with the bone attached. Cook filet mignon quickly by
broiling, grilling or sautéing. |
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fillet |
A boneless piece of Jamaican meat or Jamaican
fish. This also means to cut the bones from a piece of Jamaican meat or
Jamaican fish, thereby creating a meat or fish fillet. |
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filter |
To strain through a paper filter or several layers
of cheese cloth. |
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filtered coffee |
This is referring to Jamaican coffee made by
pouring very hot water through a filter holding ground coffee. Filtered
coffee is traditionally served black. |
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fining |
A term usually referring to the process of
removing minute floating particles that prevent Jamaican wines and beers
from being clear. Besides egg whites and eggshells, other substances used to
fine these liquids include gelatin. |
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firepot; fire pot |
This is a giant communal pot of slowly simmering
stock is placed in the center of the table and the participants are provided
with a variety of raw, thinly sliced Jamaican meats (Jamaican beef, Jamaican
fish, Jamaican poultry, etc.) and vegetables. Diners immerse pieces of their
food into the simmering stock, cook it to their liking and, if desired, dip
the food into one of a selection of condiments. After the Jamaican food is
cooked, the rich broth is consumed. |
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firm-ball stage |
The test for sugar syrup describing the point at
which a drop of boiling syrup immersed in cold water forms a firm but
pliable ball. On a Jamaican candy thermometer, the firm-ball stage is
between 244° and 248°F. |
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fish |
All fish are broken down into two very broad
categories fish and shellfish. In the most basic terms, fish are equipped
with fins, backbones and gills, while shellfish have shells of one form or
another. Fish without shells are separated into two groups, freshwater fish
and saltwater fish. Because salt water provides more buoyancy than fresh
water, saltwater fish can afford to have thicker bones. Freshwater fish
can't be weighted with a heavy skeletal framework. Instead, their structure
is based on hundreds of minuscule bones, a source of frustration to many
diners. Additionally, fish are separated into two more categories: flat fish
and roundfish. Flatfish, which swim horizontally along the bottom of the
sea, are shaped like an oval platter, the top side being dark and the bottom
white. Both eyes are on the side of the body facing upward. Roundfish have a
rounder body, with eyes on both sides of the head. Further, fish are divided
into three categories based on their fat content lean, moderate-fat and
high-fat. The oil in lean fish is concentrated in the liver, rather than
being distributed through the flesh. Their fat content is less than 2 1/2
percent and the flesh is mild and lightly colored. Fish are an excellent
source of protein, B complex vitamins and minerals including calcium, iron,
potassium and phosphorus. Both saltwater and freshwater fish are low in
sodium content and, compared to meat, also low in calories. Fish can be
cooked by baking, broiling, frying, grilling and steaming. A general rule
for cooking fish is to measure it at its thickest point, then cook 8 to 10
minutes per inch. The fish should be opaque, its juices milky white.
Undercooked fish is transluscent, its juices clear and watery; overcooked
fish is dry and falls apart easily. Another test is to insert an
instant-read thermometer at the thickest point fish that's done will
register 145°F. |
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fish and chips |
A traditional Jamaican dish of deep-fried fish
fillets and French fries, most often served with a Jamaican fish sauce. |
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fish boil |
A Jamaican herb and spice mixture specifically
created to complement fish and shellfish. The blend varies depending on the
manufacturer, but typically includes Jamaican allspice, bay leaves, cloves,
ginger, mustard seeds, peppercorns and red chiles. The contents are combined
with the boiling water in which fish or shellfish are cooked. |
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fish gravy |
Jamaican fish sauce can be any of various mixtures
based on the liquid from salted, fermented fish. This extremely pungent,
strong-flavored and salty liquid can range in color from ochre to deep
brown. It's used as a condiment and flavoring, much as Jamaican soy sauce
would be used. Fish sauces may be flavored with Jamaican peppers and other
spices. Jamaican fish sauce is also referred to as fish gravy. |
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fish sauce |
Jamaican fish sauce can be any of various mixtures
based on the liquid from salted, fermented fish. This extremely pungent,
strong-flavored and salty liquid can range in color from ochre to deep
brown. It's used as a condiment and flavoring, much as Jamaican soy sauce
would be used. Jamaican fish sauces may be flavored variously with Jamaican
spices. Jamaican fish sauce is also referred to as fish gravy. |
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fish tea |
This is actually Jamaican fish chowder which is
the head of the fish is boiled to make a light Jamaican soup recipe served
as a tea. The Jamaican fish tea is a popular Jamaican food recipe. |
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five-spice powder |
Used extensively in Jamaican cooking, this pungent
mixture of five ground spices usually consists of equal parts of Jamaican
cinnamon, cloves, fennel seed and Jamaican black pepper. |
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flake, to |
To use a utensil (usually a fork) to break off
small pieces or layers of Jamaican food. |
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flaky |
A term describing Jamaican food, such as pie
crust, with a dry texture that easily breaks off into flat, flake like
pieces. |
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flamed |
This is a method of Jamaican food presentation
consists of sprinkling certain Jamaican food recipes with liquor, which,
after warming, is ignited just before serving. |
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flan |
A round Jamaican pastry tart that can have a sweet
filling or savory filling. The Jamaican pastry is usually formed and baked
in a special flan ring, a bottomless metal ring with straight sides. The
flan ring is set on a baking sheet before the dough is baked. |
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flank steak |
Long, thin and fibrous, this boneless cut of
Jamaican beef comes from the animal's lower hindquarters. It's usually
tenderized by marinating, then broiled or grilled whole. The Jamaican flank
steak is cut and cooked in large pieces, then thinly sliced across the
grain. |
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flanken |
A strip of Jamaican beef from the chuck end of the
short ribs. This Jamaican dish using this cut of Jamaican beef, which is
boiled and usually served with horseradish. |
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flapjack |
The Jamaican flapjack is served for Jamaican
breakfast, Jamaican lunch and dinner and as Jamaican appetizers, entrées and
Jamaican desserts. Jamaican flapjacks begin as a batter that is poured into
rounds, either on a griddle or in a skillet, and cooked over high heat. |
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flat bread; flatbread; flatbread |
These Jamaican crisps are thin, cracker like
breads usually made with rye flour. Many are also based on combinations of
flours including wheat, barley or potato. Jamaican flat breads are most
often served with Jamaican soup recipes, Jamaican salad recipes or cheeses. |
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flatfish |
A species of fish characterized by a rather flat
body, with both eyes located on the upper side. Flatfish swim on one side
only; the side facing downwards is always very pale. These fish are not
commonly cooked for Jamaican food recipes. |
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flavoring extracts |
Concentrated flavorings derived from various
Jamaican foods, usually through evaporation. Jamaican extracts can come in
several forms including solid, liquid or jellylike. They deliver a powerful
flavor impact to Jamaican foods without adding excess volume or changing the
consistency. Liquid extracts will keep indefinitely if stored in a cool,
dark place. |
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flip |
A cold Jamaican drink recipe made with liquor or
wine mixed with sugar and egg, then shaken or blended until frothy. |
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Florentine |
These Jamaican cookies are a mixture of butter,
sugar, cream, honey, candied Jamaican fruit (and sometimes nuts) that is
cooked in a saucepan before being dropped into mounds on a cookie sheet and
baked. The chewy, candy like Jamaican Florentines often have a chocolate
coating on one side. |
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flounder |
Members of this large species of flatfish are
prized for their fine texture and delicate flavor. These fish can be baked,
broiled, poached, steamed or sautéed. The flounder is not commonly used for
Jamaican fish recipes. |
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flour |
Flour is the finely ground and sifted meal of any
of various edible grains. There are several types of Jamaican flour,
all-purpose flour, cake or pastry flour and gluten flour. Jamaican flour is
a key ingredient when preparing Jamaican bread recipes and other Jamaican
baking recipes. Flouring also means to lightly coat Jamaican food, utensil
or baking container with flour. Flouring Jamaican food to be fried
facilitates browning, and coating Jamaican foods that tend to stick together
helps to separate the pieces. Flouring a pie, pastry or cookie dough will
prevent it from sticking to a work surface; flouring your hands, rolling pin
or work surface prevents dough from sticking. Dusting greased baking pans
with flour provides for easy removal of Jamaican cake recipes, breads and
other baked goods. |
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flowering kale |
This looks like a giant, mult-ipetaled, ruffled
flower, this Jamaican vegetable comes in colors that range from white to
pink to purple, all encircled by curly green leaves. It is a member of the
Jamaican cabbage family and has a slightly bitter taste and semi crisp
texture. This is not a popular Jamaican vegetable and is not commonly used
in Jamaican food recipes. |
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flummery |
A sweet soft Jamaican pudding made of stewed
Jamaican fruit thickened with cornstarch. Most chefs use a more traditional
Jamaican cooking method of cooking the oatmeal until smooth and gelatinous;
sweetener and milk were sometimes added. The dish was later flavored with
Jamaican rum. |
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flying fish; flying fish |
This fish is found throughout the Caribbean. The
name of this fish comes from its ability to soar through the air for great
distances, sometimes up to almost 350 yards. To manage this feat, the flying
fish builds up speed in the water, then leaps into the air, extending its
large, stiff pectoral fins, which act like wings. Flying fish are good
Jamaican food fish with a firm texture and a pleasant, savory flavor. Though
they are not a popular Jamaican fish recipe. |
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fold, to |
A Jamaican cooking technique used to gently
combine a light, airy mixture (such as beaten egg whites) with a heavier
mixture (such as whipped cream or custard). The lighter mixture is placed on
top of the heavier one in a large bowl. Starting at the back of the bowl, a
rubber spatula is used to cut down vertically through the two mixtures,
across the bottom of the bowl and up the nearest side. The bowl is rotated a
quarter turn with each series of strokes. This down-across-up-and-over
motion gently turns the mixtures over on top of each other, combining them
in the process. This technique is commonly used by Jamaican cooks and chefs
when preparing Jamaican food recipes. |
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fond |
This is originally a French term used in culinary
parlance for "stock", used by Jamaican cooks and chefs. There are three
stocks in Jamaican cooking white stock, made from Jamaican veal and Jamaican
poultry meat and bones and Jamaican vegetables; brown stock, made with
browned Jamaican beef, veal and poultry meat and bones and vegetables; and
vegetable stock, made with butter-sautéed Jamaican vegetables. |
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food additives |
Jamaican food additives are substances
intentionally added to food either directly or indirectly to maintain or
improve nutritional quality, to maintain product quality and freshness and
to aid in the processing or preparation of food and to make food more
appealing about 98 percent of all food additives used in Jamaica are in the
form of baking soda, citric acid, corn syrup, mustard, pepper, salt, sugar
and Jamaican vegetable colorings. |
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food coloring |
Dyes of various colors used to tint Jamaican foods
such as frostings and Jamaican candies. The most familiar form of Jamaican
food coloring is liquid, which comes in little bottles available at any
supermarket. Food coloring paste, which comes in a wider variety of colors
and are used for Jamaican cake-decorating. Jamaican food coloring is
suitable for mixtures that do not combine readily with liquid, such as white
chocolate. |
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food mill |
A kitchen utensil that operates as a mechanical
sieve. It has a hand-turned paddle that forces Jamaican food through a
strainer plate at the bottom, thereby removing skin, seeds and fiber. Some
Jamaican food mills come equipped with several interchangeable plates with
small, medium and large holes. |
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food processor |
This appliance is used by many Jamaican cooks and
consists of a sturdy plastic work bowl that sits on a motorized drive shaft.
The cover of the bowl has a feed tube through which foods can be added. An
expanded feed tube large enough for some whole items such as a Jamaican
tomato or onion and can easily chop, dice, slice, shred, grind and puree
most Jamaican food. The appliance can be used for juice extraction, cake
mixing and several other cooking techniques. |
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fool |
This delicious Jamaican dessert recipe made of
cooked, pureed Jamaican fruit that is strained, chilled and folded into
whipped cream. The Jamaican fruit mixture may be sweetened or not. Fool is
traditionally made from Jamaican mango, Jamaican naseberry, Jamaican sour
sop and other Jamaican fruits. |
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forcemeat |
A mixture of finely ground, raw or cooked Jamaican
meat, Jamaican poultry, Jamaican fish, Jamaican vegetables or Jamaican fruit
mixed with bread crumbs and various seasonings. The ingredients are usually
ground several times to obtain a very smooth texture. A Jamaican forcemeat
can be used to stuff other foods or by itself. |
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fortified wine |
A wine to which Jamaican rum has been added in
order to increase alcoholic content. Such wines include port, sherry and
many Jamaican dessert wines. |
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fortune cookie |
This is a plain, griddle-baked wafer Jamaican
cookie that, while warm, is folded around a small strip of paper with a
fortune printed on it. The cooled Jamaican cookie becomes crisp and must be
broken in order to retrieve the fortune. |
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fowl |
The term fowl is used generally to refer to any
edible, mature, wild or domestic bird. Specifically, a fowl (also called hen
or stewing chicken ) is a female chicken over 10 months old and usually
weighing 3 to 6 pounds. Because of its age, a fowl is best when cooked with
moist heat, as in braising. The fowl is used when preparing Jamaican chicken
recipes. |
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frankfurter |
Jamaican frankfurters are smoked, seasoned,
precooked sausages. Jamaican frankfurters can be made from Jamaican beef,
Jamaican pork, veal, Jamaican chicken or turkey. Although precooked,
Jamaican frankfurters benefit from heating and may be prepared in a variety
of ways including grilling, frying, steaming and braising. |
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frappe |
A mixture made of Jamaican fruit juice or other
flavored liquid that has been frozen to a slushy consistency. It can be
sweet or savory and served as a Jamaican drink, Jamaican appetizer or
Jamaican dessert. The Jamaican frappe is an after-dinner drink of liqueur
poured over shaved or crushed ice. |
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free-range |
This is used to describe Jamaican poultry or
animals allowed to roam and feed without confinement, as opposed to the
majority of commercially bred animals, which are caged. |
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freestone |
This term used to describe Jamaican fruit that has
a pit to which the flesh does not cling, as in a freestone peach. |
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freezer burn |
This is frozen Jamaican food that has been either
improperly wrapped or frozen can suffer from freezer burn a loss of moisture
that affects both texture and flavor. Freezer burn is indicated by a dry
surface, which may also have white or gray spots on it. |
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freezer/refrigerator thermometer |
A kitchen tool that registers temperatures from
about -20° to 80°F. This thermometer is important because frozen food that's
not maintained at 0°F or below will begin to deteriorate, thereby losing
both quality and nutrients. Likewise, fresh food risks potential spoilage if
refrigerated at a temperature higher than 40°F. A freezer/refrigerator
thermometer should be positioned near the top and front of the freezer and
left there for at least 6 hours (without opening the door) before the
temperature is checked. If the thermometer's temperature doesn't read 0°F or
below, adjust the freezer's temperature regulator and check in another 6
hours. Refrigerator temperature may be checked in the same way. |
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French fries |
Jamaican potatoes that have been cut into thick to
thin strips, soaked in cold water, blotted dry, then deep-fried until crisp
and golden brown. The term "frenched" means to cut into lengthwise strips.
There are other Jamaican fries such as Jamaican shoestring potatoes
(matchstick-wide) and Jamaican steak fries (very thick strips). |
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French fry |
To cook Jamaican food in hot fat deep enough to
completely cover the item being fried. The oil or fat used for deep-frying
should have a high smoke point which is the point to which it can be heated
without smoking. There are deep-fat fryers fitted with wire baskets are
available, Jamaican food can be deep-fried in any large, heavy pot spacious
enough to fry it without crowding. |
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French toast |
A Jamaican breakfast dish made by dipping bread
into a milk-egg mixture, then frying it until golden brown on both sides.
It's usually served with syrup, jam or powdered sugar. Jamaican French toast
is used mainly to soften dry bread. |
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friandise |
A French term for confections such as Jamaican
truffles served after the Jamaican dessert course. |
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fricassee |
A dish of Jamaican meat (usually chicken) that has
been sautéed in butter before being stewed with Jamaican vegetables. The end
result is a thick, chunky stew, often flavored with wine. Jamaican fricassee
chicken recipe is a popular Jamaican chicken dish. |
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fried rice |
A Jamaican dish of rice that has been cooked and
refrigerated for a day before being fried with other ingredients, such as
small pieces of Jamaican meat and Jamaican vegetables, and Jamaican
seasonings such as soy sauce. An egg is also often added to the mix. The
name of the rice depends on the main ingredient, such as "chicken" fried
rice, "shrimp" fried rice and so on. This is a popular Jamaican food recipe. |
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fries |
This is an abbreviated term for Jamaican frenched
fries. |
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frill |
A decorative, fluted paper sock that is placed
over a protruding Jamaican meat bone, such as in a Jamaican crown roast. |
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fritter |
A small, sweet or savory, deep-fried Jamaican cake
recipe made either by combining chopped Jamaican food with a thick batter or
by dipping pieces of food into a similar batter. Some of the more popular
Jamaican foods used for fritters are Jamaican banana fritters and Jamaican
salt fish fritters. |
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frizzes |
This is dry Jamaican pork or Jamaican beef salami
flavored with garlic and anise. Its name comes from its squiggly, contorted
shape. The hot style is corded with red string and the mild is corded with
blue string. Frizzes are most often used as a garnish, as on pizza or in
pasta. |
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frizzle |
A Jamaican cooking technique to fry thinly sliced
Jamaican meat (such as bacon) over high heat until crisp and slightly curly
in shape. |
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frost |
In Jamaican cooking, frost means to cover and
decorate a Jamaican cake with a frosting or icing. This also means to chill
a glass in the freezer until it's frosted with a thin coating of ice
crystals. |
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frosting |
Also called Jamaican icing, this sweet,
sugar-based mixture is used to fill and coat Jamaican cakes, Jamaican
pastries, Jamaican cookies, etc. In addition to sugar, frosting can contain
a combination of other ingredients including butter, milk, water, eggs and
various flavorings. It can be cooked or uncooked, and can range from thick
to thin. The main requirement for frosting is that it be thick enough to
adhere to the item being coated, yet soft enough to spread easily. |
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frothy |
A descriptive Jamaican cooking term referring to
mixtures that are foamy, having a formation of tiny, light bubbles. |
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frozen daiquiri |
A Jamaican cocktail made with Jamaican rum, lime
juice and sugar. Some daiquiris are made with Jamaican fruit, the mixture
being pureed in a blender. Frozen Jamaican daiquiris are made either with
crushed ice or frozen Jamaican fruit chunks, all processed until smooth in a
blender. |
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frozen yogurt |
Jamaican frozen yogurt which resembles soft-serve
ice cream in texture is a good source of B vitamins, protein and calcium and
is much more digestible than fresh milk. It's also said to keep the
intestinal system populated with good bacteria and therefore in healthy
condition. These benefits, however, are thought to be lost when yogurt is
frozen, which destroys most of the beneficial bacteria. Jamaican yogurt is a
popular Jamaican dessert recipe. |
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fructose |
Also called Jamaican fruit sugar and laevulose ,
this extremely sweet substance is a natural by-product of fruits and honey.
It's more water-soluble than glucose and sweeter than sucrose. Fructose
comes in granulated and syrup forms and is used in Jamaican recipes such as
a Jamaican sauce recipes or Jamaican beverage recipes, it should not be
substituted for regular sugar (sucrose) unless a Jamaican recipe gives
specific substitution. |
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fruit beer |
Mild ales flavored with Jamaican fruit
concentrates. |
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fruit butter |
A sweet spread for Jamaican bread recipe made by
stewing fresh Jamaican fruit with sugar and spices until it becomes thick
and smooth. |
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fruit cocktail |
A mixture of various chopped Jamaican fruits,
served chilled as an Jamaican appetizer recipe. Any combination of Jamaican
fruit can be used, though a mixture of tart fruit and sweet fruit is most
appealing. The fruit may be spiced or drizzled with champagne or liqueur for
added flavor. Canned Jamaican fruit cocktail is available, although the
flavors of the individual fruits are barely discernible. |
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fruit leather; fruit roll-up |
Pureed Jamaican fruit that is spread in a thin
layer and dried. The puree sometimes has sugar or honey added to it. After
drying, the sheet of Jamaican fruit is often cut into strips or rolled into
cylinders for easy snacking. Rolls of fruit leather are in a variety of
flavors. |
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fruit soup |
Jamaican cooked, pureed fruit combined with water,
wine, milk or cream, spices and other flavorings. Jamaican apple soup is
made, for example, with apples, cloves, lemon juice, wine, cream, sugar and
curry powder. Though sugar is added to most Jamaican fruit soups, they are
not generally overly sweet. They may be served hot or cold. These are not a
popular Jamaican food recipe. |
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fruit sugar |
Also called Jamaican fructose sugar and
laevulose , this extremely sweet substance is a natural by-product of fruits
and honey. It's more water-soluble than glucose and sweeter than sucrose.
Fructose comes in granulated and syrup forms and is used in Jamaican recipes
such as a Jamaican sauce recipes or Jamaican beverage recipes, it should not
be substituted for regular sugar (sucrose) unless a Jamaican recipe gives
specific substitution. |
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fruitcake |
A Jamaican holiday cake recipes made with an
assortment of Jamaican fruit and fruit rind, nuts, spices and usually liquor
or Jamaican rum. Jamaican fruitcakes can have a moderate amount of cake
surrounding the chunky ingredients, or only enough to hold the fruits and
nuts together. Dark fruitcakes are generally made with Jamaican molasses or
brown sugar and dark liquor such as bourbon. Dark-colored fruits and nuts,
such as prunes, dates, raisins and walnuts, may also contribute to the
blend. Light Jamaican fruitcakes are generally made with granulated sugar or
light corn syrup and light ingredients such as bananas, apples and prunes.
Jamaican fruitcakes are baked slowly and, after cooling. |
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fry |
To cook Jamaican food in hot fat over moderate to
high heat. Deep fried Jamaican food is submerged in hot, liquid fat. Frying
or sauteing refers to cooking Jamaican food in a lesser amount of fat, which
doesn't cover the Jamaican food. There is little difference in these two
terms, though sautéing is often thought of as using less fat and being the
faster of the two methods. |
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fry bread |
This Jamaican bread recipe is made of flour, water
or milk and salt. It's formed into very thin rounds, deep-fried and served
hot. It can be eaten with savory Jamaican foods or drizzled with honey and
enjoyed as a sweet Jamaican dessert. |
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frying pan |
Also called a skillet , this long-handled, usually
round pan has low, gently sloping sides so steam doesn't collect within the
pan. It's used for frying Jamaican foods over high heat, so it should be
thick enough not to warp and should be able to conduct heat evenly. Frying
pans come in various sizes and are often square or oblong in shape. Jamaican
cooks and chefs use the frying pan to prepare the Jamaican fried chicken
recipe or Jamaican Escoveitched fish recipe. |
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fudge |
A creamy, semi soft Jamaican candy most often made
with sugar, butter or cream, corn syrup and various flavorings. The most
popular fudge flavor is chocolate, though maple, butterscotch and vanilla
are also favorites. Jamaican fudge can be plain and perfectly smooth or it
may contain other ingredients such as nuts, Jamaican chocolate chips,
Jamaican candied or dried fruit. It may be cooked or uncooked, but both
styles must be allowed to set before cutting. |
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fungi |
This is the Italian term used for mushrooms a
common topping on Jamaican pizzas. |
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funnel cake |
Of Chinese origin, this cylindrical (6 to 10
inches long, 2 to 3 inches thick) melon has a medium green skin covered with
fine, hair like fuzz. Its creamy-colored, medium-firm flesh is mildly
flavored and has a tendency to take on the flavor of whatever food it's
cooked with. Fuzzy melons — also called hairy melons and fuzzy squash —
can be purchased in Asian markets and some specialty produce markets. Choose
those that are fairly heavy for their size with wrinkle-free skins. Store
ripe melons in a plastic bag in the refrigerator for up to 10 days. Fuzzy
melons must be peeled before using. They're a popular addition to Chinese
soups and STIR-FRIES |
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fuzzy navel |
A Jamaican cocktail drink made with Jamaican
orange juice and peach schnapps. The name is a conflation of peach "fuzz"
and Jamaican navel orange. |
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