Allrecipes Home  >  Articles  >  Reference  >  Cook's Encyclopedia

articles

Cook's Encyclopedia : View All

 
# | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Showing: jack - Japanese basil

« BACK | NEXT »

 

jack

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

see MONTEREY JACK CHEESE

jackfruit

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

see HARE

jacque

BY: The Food Lover's Companion

see COQUILLES ST. JACQUES

Jagermeister

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

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, honey-butter texture and a solid cake-like form. The former is used to spread on breads and confections, while the solid version serves to make c...

jagging wheel

BY: The Food Lover's Companion

see PASTRY WHEEL

jalapeño chile

BY: The Food Lover's Companion

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 ...

jalousie

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

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.

Jamaica pepper

BY: The Food Lover's Companion

see ALLSPICE

Jamaican hot chile

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

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 ...

jambalaya

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

see TOMATILLO

jambon

BY: The Food Lover's Companion

French for "ham." Jambon fumé is smoked ham, jambon cru is raw ham.

jambon persillé

BY: The Food Lover's Companion

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

BY: The Food Lover's Companion

see CHINESE ARTICHOKE

Japanese basil

BY: The Food Lover's Companion

see SHISO

« BACK | NEXT »


 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?