Jamaican Food Glossary:
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à la carte |
 A
menu term signifying that each item on the Jamaican menu is priced
separately from each other. |
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à la king |
A palette of diced or sliced food (usually
chicken or some other poultry) in a cream sauce containing pimientos, green
peppers. |
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à la mode |
This is actually a French term and refers mainly
to how a dish or palette is prepared. The dish sometimes refers to an
American pie topped with whipped cream. |
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absinthe |
This is a reputed to be an aphrodisiac, it is a
potent, bitter liqueur distilled from wormwood and flavored with a variety
of Jamaican herbs. It's distinct anise flavor and high level of alcohol has
it considered hazardous to health and is prohibited in Jamaica and many
other countries. |
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acerola |
This tiny tree has a small, deep-red, cherry like
fruit. The fruit, which has a sweet flavor and a high concentration of
vitamin C, it is used in desserts and preserves. It's also called the
Jamaica cherry, Barbados cherry, Puerto Rican cherry and West Indies
cherry. |
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Acesulfame-K |
This is an artificial sweetener that has no
calories. It's sweeter than sugar and retains its sweetness when heated,
making it suitable for cooking and baking. When used in large amounts it has
a bitter aftertaste. The sweetener is composed of carbon, nitrogen, oxygen,
hydrogen, sulfur and potassium atoms. |
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acetic acid |
Acetic acid is formed when common airborne
bacteria interact with the alcohol present in fermented solutions such as
wine, beer or cider. Acetic acid is the constituent that makes vinegar sour. |
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achar |
These are pickled and salted relishes. They can be
made sweet or hot, depending on the seasoning added. |
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achee, ackee, akee |
A bright red tropical fruit that, when ripe,
bursts open to reveal three large black seeds and a soft, creamy white
flesh. The scientific name, blighia sapida , comes from Captain Bligh, who
brought the fruit from West Africa to Jamaica in 1793. It is extremely
popular in one of Jamaica's national dishes, "salt fish and ackee." Because
certain parts of the fruit are toxic when under ripe, canned ackee is often
subject to import restrictions. |
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achiote seed |
The slightly musky-flavored seed of the annatto
tree is available whole or ground in East Indian, Spanish and Latin American
markets. Buy whole seeds when they're a rusty red color; brown seeds are old
and flavorless. Achiote seed is also called annatto which, in its paste and
powder form, is used in Jamaica to color butter, margarine, cheese and
smoked fish. |
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acidophilus milk |
Milk is used for human consumption and is one of
the most popular animal milks consumed. In Jamaica, people drink the milk
only from cows. Most milk packs a nutritional punch and contains protein,
calcium, phosphorus and vitamins A and D. On the minus side, milk's natural
sodium content is quite high. Most milk sold in the Jamaica is pasteurized,
which means the microorganisms that cause diseases and spoilage have been
destroyed by heating, then quick-cooling, the milk. |
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acids |
Acid means sour. All acids are sour to some
degree. Acidity is found in many natural ingredients such as vinegar, wine,
lemon juice, sour-milk products, apples and rhubarb leaves. When used in a
Jamaican marinades, acids such as wine and lemon juice are natural
tenderizers because they break down connective tissue and cell walls. |
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acidulated water |
Water to which a small amount of vinegar, lemon or
lime juice has been added. It's used as a soak to prevent discoloration of
some fruits and vegetables (such as apples and artichokes) that darken
quickly when their cut surfaces are exposed to air. It can also be used as a
cooking medium. |
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ackee; akee; achee |
A bright red tropical fruit that, when ripe,
bursts open to reveal three large black seeds and a soft, creamy white
flesh. The scientific name, blighia sapida , comes from Captain Bligh, who
brought the fruit from West Africa to Jamaica in 1793. It is extremely
popular in one of Jamaica's national dishes, "salt fish and ackee." Because
certain parts of the fruit are toxic when under ripe, canned ackee is often
subject to import restrictions. More About Ackee. |
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acorn |
Jamaican acorns are the fruit of the Jamaican oak
tree. Some varieties are edible and may be eaten raw, roasted or baked. They
may also be ground and used as a substitute for coffee. |
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squash |
A somewhat oval-shaped winter squash with a
ribbed, dark green skin and orange flesh. The most common method of
preparation is to halve them, remove the seeds and bake. Acorn squash may
then be eaten directly from the shell. |
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additives, food |
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 vegetable
colorings. |
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ade |
A drink, such as lemonade or limeade, made by
combining water, sugar and citrus juice |
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Alaska cod |
Also known as Alaska cod, black cod and
butterfish , the sablefish is actually neither a COD nor a BUTTERFISH. It
ranges in size from 1 to 10 pounds and is found in deep waters off the
Pacific Northwest coast. The white flesh of the sablefish is soft-textured
and mild-flavored. Its high fat content makes it an excellent fish for
smoking and it's commonly marketed as smoked black cod . Sablefish is
available year-round whole, as well as in fillets and steaks. It can be
prepared in a variety of ways including baking, broiling or frying |
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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. In the United States, the average
amount of alcohol in distilled spirits is about 40 percent (80 PROOF). Pure
alcohol boils at 173°F, water at 212°F. A mixture of the two will boil
somewhere between these two temperatures. A USDA study has disproved the
theory that alcohol evaporates completely when heated. In truth, cooked food
can retain from 5 to 85 percent of the original alcohol, depending on
various factors such as how and at what temperature the food was heated, the
cooking time and the alcohol source. Even the smallest trace of alcohol may
be a problem for alcoholics and those with alcohol-related illnesses.
Because alcohol freezes at a much lower temperature than water, the amount
of alcohol used in a frozen dessert (such as ice cream) must be carefully
regulated or the dessert won't freeze. Calorie-wise, a one-and-a-half-ounce
jigger of 80-proof liquor (such as Scotch or vodka) equals almost 100
calories, a four-ounce glass of DRY wine costs in the area of 85 to 90
calories and a twelve-ounce regular (not light) beer contributes about 150
calories |
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ale |
An alcoholic beverage brewed from malts. It's
usually stronger and more bitter than BEER. The color can vary from light to
dark amber. |
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alkali |
Alkalis counterbalance and neutralize ACIDS. In
cooking, the most common alkali used is bicarbonate of soda, commonly known
as baking soda. Adding baking soda to the water when cooking green
vegetables helps maintain their bright color because it neutralizes the
natural acid in the vegetables. Unfortunately, it also destroys some of the
vegetable's vitamins. Baking soda is used in baked goods where it
neutralizes acid ingredients (such as molasses, buttermilk and honey) and
produces Jamaican tender bread recipes and Jamaican cake recipes. |
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alkanet |
This is a plant that has roots that yield a red
dye, which is used to color various food products such as margarine. |
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all-purpose flour |
see. Jamaican Flour. |
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allspice |
The pea-size berry of the evergreen pimiento tree,
native to Jamaica and Jamaica provides most of the world's supply and the
allspice is also known as Jamaica pepper. The dried berries are dark brown
and can be purchased whole or ground. The spice is so named because it
tastes like a combination of cinnamon, nutmeg and cloves. Allspice is used
in both savory and sweet cooking. More about Pimento. |
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almond |
The kernel of the fruit of the Jamaican almond
tree. Jamaica has two main types of almonds sweet and bitter. The flavor of
sweet almonds is delicate and slightly sweet and are the variety used in
Jamaican recipes. The more strongly flavored bitter almonds contain traces
of lethal prussic acid when raw. Though the acid's toxicity is destroyed
when the nuts are heated. Jamaican almonds are available blanched or not,
whole, sliced, chopped, candied, smoked, in paste form and in many flavors.
Toasting almonds before using in Jamaican recipes intensifies their flavor
and adds crunch. Almonds are a nutritional powerhouse, packed with calcium,
fiber, folic acid, magnesium, potassium, riboflavin and vitamin E. |
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almond extract |
A flavoring produced by combining bitter-ALMOND
oil with ethyl ALCOHOL. The flavor is very intense, so the extract should be
used with care |
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almond oil |
An oil obtained by pressing sweet almonds. French
almond oil, huile d'amande , is very expensive and has the delicate flavor
and aroma of lightly toasted almonds. The U.S. variety is much milder and
doesn't compare either in flavor or in price. Almond oil can be found in
specialty gourmet markets and many supermarkets |
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almond paste |
Used in a variety of confections, almond paste is
made of blanched ground almonds, sugar and GLYCERIN or another liquid.
ALMOND EXTRACT is sometimes added to intensify the flavor. Almond paste is
less sweet and slightly coarser than MARZIPAN. It should be firm but pliable
before use in a recipe. If it becomes hard, it can be softened by heating
for 2 or 3 seconds in a microwave oven. Once opened, it should be wrapped
tightly and refrigerated. Almond paste is available in most supermarkets in
6- to 8-ounce cans and packages. Bitter-almond paste is used to flavor the
famous AMARETTO cookies |
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aluminum cookware |
This sturdy cookware is a good heat conductor and
comes in light and medium weight cookware and bake ware; the heavier the
gauge, the more evenly it cooks. It's available in plain or anodized
finishes. Plain aluminum finishes can darken and pit when exposed to
alkaline or mineral-rich foods, and when soaked excessively in soapy water.
Likewise, they can discolor some foods containing eggs, wine or other acidic
ingredients. Aluminum may be reactive and easily scratched, it's often
combined with other metals. The anodized finishes are chip-, stain- and
scratch-resistant but will spot and fade if cleaned in a dishwasher.
Extensive research has proven that the old tales of food being poisoned by
aluminum are unequivocally false, and those who claim that some foods take
on a metallic taste when cooked with aluminum cookware are counterbalanced
by just as many who insist they don't. |
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aluminum foil |
Aluminum that has been rolled into a thin, pliable
sheet. It's an excellent barrier to moisture, air and odors and can
withstand flaming heat and freezing cold. It comes in regular weight (for
wrapping food and covering containers) and heavy-duty weight (for freezer
storage and lining pans and grills). Because the crinkling of foil creates
tiny holes (increasing permeability), it should not be reused for freezer
storage. Neither should it be used to wrap acidic foods (such as tomatoes
and onions) because the natural acids in the food will eat through the foil.
Although metal produces arcing (sparking) in microwave ovens, oddly enough,
tiny amounts of aluminum foil can be used providing the foil doesn't touch
the sides of the oven. For example, foil might be used in a microwave oven
to shield the tips of chicken wings that might cook much faster than the
rest of the wing |
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amaranth |
Once considered a simple weed in the United
States, this nutritious annual is finally being acknowledged as the
nourishing high-protein food it is. Amaranth greens have a delicious,
slightly sweet flavor and can be used both in cooking and for salads. The
seeds are used as cereal or can be ground into flour for bread. Amaranth
seeds and flour can be found in health-food stores, as well as in some
Caribbean and Asian markets |
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amaretto |
A liqueur with the flavor of almonds, though it's
often made with the kernels of apricot pits. The original liqueur, Amaretto
di Saronno , hails from Saronno, Italy. Many American distilleries now
produce their own amaretto |
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ambrosia |
Termed the food of the gods on Mt. Olympus. More
recently, the word designates a dessert of chilled fruit mixed with coconut.
Ambrosia is also sometimes served as a salad. |
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amchoor; amchor; amchur |
An East Indian seasoning made by pulverizing
sun-dried, unripe (green) mango into a fine powder. Amchoor has a tart,
acidic, fruity flavor that adds character to many dishes including meats,
vegetables and curried preparations. It's also used to tenderize poultry,
meat and fish. Amchoor is also called simply mango powder; it's also
spelled aamchur |
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ammonium bicarbonate |
This is the precursor of today's baking powder and
baking soda. It's still called for in some European baking recipes, mainly
for cookies. It can be purchased in drugstores but must be ground to a
powder before using. Also known as hartshorn, carbonate of ammonia and
powdered baking ammonia |
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anchoiade; anchoyade |
A paste made of anchovies, garlic and, sometimes,
olive oil. It's generally used to spread on toast or bread. |
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anchovy |
Though there are many species of small, silvery
fish that are known in their country of origin as "anchovies," the true
anchovy comes only from the Mediterranean and southern European coastlines.
These tiny fish are generally filleted, salt-cured and canned in oil;
they're sold flat and rolled. Canned anchovies can be stored at room
temperature for at least a year. Once opened, they can be refrigerated for
at least 2 months if covered with oil and sealed airtight. To alleviate
saltiness in anchovies, soak them in cool water for about 30 minutes, then
drain and pat dry with paper towels. Because they're so salty, anchovies are
used sparingly to flavor or garnish sauces and other preparations. |
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anchovy paste |
This combination of pounded anchovies, vinegar,
spices and water comes in tubes and is convenient for many cooking purposes.
It can also be used for canapes |
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angel food cake |
A light, airy sponge-type cake made with stiffly
beaten egg whites but no yolks or other fats. It's traditionally baked in a
tube pan and is sometimes referred to simply as angel cake. |
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angler fish |
The angler takes its name from the method by which
it lures its prey: it lies partially buried on the sea floor and twitches a
long filament that grows from its head. The filament resembles a worm and
attracts smaller fish that are soon engulfed by the angler's huge mouth.
Also known as monkfish, lotte, belly fish, frogfish, sea devil and
goosefish , this large, extremely ugly fish is low fat and firm-textured,
and has a mild, sweet flavor that has been compared to lobster. Indeed,
shellfish are an important part of the angler's diet. The only edible
portion of this impressive fish is the tail, which is suitable for almost
any method of cooking |
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angostura bitters |
Made from the distillation of aromatic herbs,
barks, roots and plants, bitters are a liquid used to flavor cocktails. They
are also used as a digestive aid and appetite stimulant. Bitters generally
have a high alcohol content and are bitter or bittersweet to the taste.
Angostura bitters, called for by name in many recipes, is simply the trade
name for a brand of bitters. Other popular brands include Fernet-Branca and
Peycha. |
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animal fat |
Any fat that comes from an animal. Because they
are almost entirely saturated, animal fats are not recommended for people on
low fat or low-cholesterol diets. |
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anise |
Known as far back as at least 1500 back., this
small annual plant is a member of the parsley family. Both the leaves and
seed have a distinctive, sweet licorice flavor. The greenish brown,
comma-shaped anise seed perfumes and flavors a variety of confections as
well as savory dishes. |
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anisette |
A clear, very sweet liqueur made with anise seeds
and tasting of licorice. |
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annatto |
A derivative of achiote seed, commercial annatto
paste and powder is used to color butter, margarine, cheese and smoked fish. |
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antioxidants |
Substances that inhibit oxidation in plant and
animal cells. Culinary, antioxidants help prevent food from becoming rancid
or discolored. In the body, many scientists believe that antioxidants may
contribute to reducing cancer and heart disease. Ascorbic acid (vitamin C),
which is easily obtained from citrus fruits, is a well known natural
antioxidant, as is vitamin E, which is plentiful in seeds and nuts. |
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aphrodisiac |
Named for Aphrodite, the Greek goddess of love,
aphrodisiacs are substances (including food or drink) that are purported to
arouse or increase sexual desire. Among the better known edible aphrodisiacs
are caviar, frog legs, oysters and truffles |
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appetizer |
Any small, bite-size food served before a meal to
whet and excite the palate. Used synonymously with the term hors d'oeuvre,
though this term more aptly describes finger food, whereas appetizer can
also apply to a first course served at table. |
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apple (Otaheite) |
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apple butter |
thick, dark brown preserve made by slowly cooking
apples, sugar, spices and cider together. Used as a spread for breads |
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apple dumpling |
Savory dumplings are small or large mounds of
dough that are usually dropped into a liquid mixture (such as soup or stew)
and cooked until done. Some are stuffed with meat or cheese mixtures.
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 |
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apple pear |
There are over 100 varieties (most of them grown
in Japan) of this firm, amazingly juicy pear whose season is late summer
through early fall. In size and color, they range from huge and golden brown
to tiny and yellow-green. In general, ripe Asian pears (also called Chinese
pears and apple pears ) are quite firm to the touch, crunchy to the bite
(unlike the pears we're used to), lightly sweet and dripping juicy. The most
common Asian pear in the United States is the Twentieth Century (also known
as nijisseiki ), which is large, round and green to yellow in color. Ripe
Asian pears should be stored in the refrigerator |
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apple snow |
A chilled dessert made by combining applesauce,
lemon juice, spices, stiffly beaten egg whites and, sometimes, gelatin |
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applesauce |
A cooked puree (ranging in texture from smooth to
chunky) of apples, sugar and, sometimes, spices. |
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apricot |
This fruit of ancient lineage has been grown in
China for over 4,000 years. It now thrives in most temperate climates, with
California producing about 90 percent of the American crop. A relative of
the peach, the apricot is smaller and has a smooth, oval pit that falls out
easily when the fruit is halved. Throughout the world there are many
varieties of apricot, including Riland, Tilton, Blenheim, Royal and Chinese.
In color, the skin can range anywhere from pale yellow to deep burnt orange;
the flesh from a golden cream color to brilliant orange. Because they're
highly perishable and seasonal, 90 percent of the fresh apricots are
marketed in June and July. When buying apricots, select plump, reasonably
firm fruit with a uniform color. Store in a plastic bag in the refrigerator
for up to 3 to 5 days. Depending on size, there are 8 to 12 apricots per
pound. Dried apricots are pitted, unpeeled apricot halves that have had a
large percentage of the moisture removed. They're usually treated with
sulfur dioxide to preserve their color. In addition to being rich in vitamin
A, dried apricots are a valuable source of iron and calcium. The kernels of
the apricot pits are used in confections and to flavor LIQUEURS. Like bitter
almonds, apricot kernels are poisonous until roasted |
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Apry |
Another name for apricot brandy. |
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aquaculture |
The cultivation of fish, shellfish or aquatic
plants in natural or controlled marine or freshwater environments. Even
though aquaculture began eons ago with the ancient Greeks, it wasn't until
the 1980s that the practice finally began to expand rapidly. Aquaculture
"farms" take on a variety of forms including huge tanks, freshwater ponds,
and shallow- or deep-water marine environments. Today, the farming and
harvesting of fish and shellfish is a multimillion-dollar business. |
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arawak |
The early inhabitants of Jamaica as the first
Indians who lived on Jamaica before eth arrival of Columbus in 1492. |
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aromatic rice |
A general term used for rice's with a perfumed,
nutlike flavor and aroma. Among the more popular aromatic rice's are
basmati, pumpkin rice & callaloo rice from Jamaica. |
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arrowroot |
The starchy product of a tropical tuber of the
same name. The rootstalks are dried and ground into a very fine powder.
Arrowroot is used as a thickening agent for puddings, sauces and other
cooked foods, and is more easily digested than wheat flour. Its thickening
power is about twice that of wheat flour. Arrowroot is absolutely tasteless
and becomes clear when cooked. Unlike cornstarch, it doesn't impart a chalky
taste when undercooked. It should be mixed with a cold liquid before being
heated or added to hot mixtures. |
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artichoke |
It's the bud of a large plant from the thistle
family and has tough, petal-shaped leaves. To eat a whole cooked artichoke,
break off the leaves one by one and draw the base of the leaf through your
teeth to remove the soft portion, discarding the remainder of the leaf. The
individual leaves may be dipped into melted butter or some other sauce. Once
the leaves have been removed, the inedible prickly choke is cut or scraped
away and discarded. Then the tender artichoke heart and meaty bottom can be
eaten. Artichokes are best used the day of purchase. Artichoke hearts are
available frozen and canned; artichoke bottoms are available canned.
Artichokes contain small amounts of potassium and vitamin A. |
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artificial sweeteners |
This category of nonnutritive, high-intensity
sugar substitutes are used scarcely in Jamaica. Where milk is not used to
sweeten then honey is. |
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ascorbic acid |
The scientific name for vitamin C, ascorbic acid
is sold for home use to prevent browning of vegetables and fruits. It's used
in commercial preparations as an antioxidant. |
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aseptic packaging |
A system of packaging food and drink products so
the contents are exposed to a minimal amount of air; such products are
typically vacuum-packed. Because oxygen is the major contributor to spoilage
in most foods, aseptic packaging can retain a product's freshness for
several months, even years. Milk, juices, chopped tomatoes and even
inexpensive wines are packaged aseptically in plastic bags within cartons or
boxes. The bags collapse as the contents are poured out, keeping the
remaining food or drink relatively free of air contamination |
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Asian noodles |
These noodles are wheat-based, many others are
made from ingredients such as rice flour, potato flour, buckwheat flour,
cornstarch and bean, yam or soybean starch. cultures noodles are eaten hot
and cold. They can be cooked in a variety of ways including steaming,
stir-frying and deep-frying. |
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Asian pear |
An amazingly juicy pear whose season is late
summer through early fall. In size and color, they range from huge and
golden brown to tiny and yellow-green. The pears are quite firm to the
touch, crunchy to the bite lightly sweet and dripping juicy. |
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asparagus |
This universally popular vegetable is one of the
lily family's cultivated forms. The optimum season for fresh asparagus lasts
from February through June, although hothouse asparagus is available
year-round in some regions. The earliest, most tender stalks are a beautiful
apple green with purple-tinged tips. Europeans prefer white asparagus
(particularly the famous French asparagus of Argenteuil), which is grown
underground to prevent it from becoming green. White spears are usually
thick and are smoother than the green variety. There's also a purple variety
called Viola . When buying asparagus, choose firm, bright green (or pale
ivory) stalks with tight tips. Asparagus plants live 8 to 10 years and the
spear's size indicates the age of the plant from which it came — the more
mature the plant, the thicker the asparagus. It's best cooked the same day
it's purchased but will keep, tightly wrapped in a plastic bag, 3 to 4 days
in the refrigerator. Or, store standing upright in about an inch of water,
covering the container with a plastic bag. Asparagus is grown in sandy soil
so thorough washing is necessary to ensure the tips are not gritty. If
asparagus stems are tough, remove the outer layer with a vegetable peeler.
Canned and frozen asparagus is also available. Asparagus contains a good
amount of vitamin A and is a fair source of iron and vitamins B and C |
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aspic |
A savory jelly, usually clear, made of clarified
meat, fish or vegetable stock and gelatin. Tomato aspic, made with tomato
juice and gelatin, is opaque. Clear aspics may be used as a base for molded
dishes, or as glazes for cold dishes of fish, poultry, meat and eggs. They
may also be cubed and served as a relish with cold meat, fish or fowl |
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Atlantic oyster |
Also called Eastern oyster, this species has a
thick, elongated shell that ranges from 2 to 5 inches across. It's found
along the Atlantic seaboard and the Gulf of Mexico and is considered ideal
for serving on the half shell. Atlantic oysters are sold under different
names depending on where they're harvested. The most well known is the blue
point; others include Apalachicola, Cape Cod, Chesapeake, Chincoteague,
Indian River, Kent Island, Malpeque and Wellfleet |
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atole |
Said to date back to pre-Columbian times, atole is
a very thick beverage that's popular in Mexico and some parts of the
American Southwest. It's a combination of masa, water or milk, crushed fruit
and sugar or honey. Latin markets sell instant atole, which can be mixed
with milk or water. Atole can be served hot or room temperature |
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avocado, alligator pear |
Native
to the tropics and subtropics, this rich fruit is known for its lush,
buttery texture and mild, faintly nutlike flavor. The fruit's name comes
from ahuacatl , the Nahuatl word for "testicle," which is assumed to be a
reference to the avocado's shape. Known early on as alligator pear , the
many varieties of today's avocado can range from round to pear-shaped. The
skin can be thick to thin, green to purplish black and smooth to corrugated.
The flesh is generally a pale yellow-green and softly succulent. The two
most widely marketed avocado varieties are the pebbly textured, almost black
Haas and the green Fuerte, which has a thin, smooth skin. Depending on the
variety, an avocado can weigh as little as 3 ounces and as much as 4 pounds.
There are even tiny Fuerte cocktail avocados are the size of a small gherkin
and weigh about 1 ounce. Like many fruits, avocados ripen best off the tree.
Ripe avocados yield to gentle palm pressure, but firm, unripe avocados are
what are usually found in the market. If avocado flesh is cut and exposed to
the air it tends to discolor rapidly. Avocados are high in unsaturated fat,
and contains only 138 calories. In addition, avocados contain a fair amount
of vitamin C, thiamine and riboflavin. |
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ackee and salt fish |
This
is Jamaica's national dish which uses the ackee fruit along with salted cod
fish. This dish is seasoned with black peppers, Jamaican onions and
escallion. Jamaican ackees are ususally served with Johnny cakes or
dumplings. |
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back bacon |
This
is sometimes called
back bacon and this
lean smoked meat is a closer kin to
ham than it is to regular bacon. It's taken from the lean, tender eye of the
loin, which is located in the middle of the back of the pig. Jamaican bacon
is usually sold in cylindrical chunks that can be sliced or cut in any
manner desired. It actually costs less than regular bacon, but it's leaner
and precooked (meaning less shrinkage) and therefore provides more servings
per pound. It can be fried, baked, barbecued or used cold as it comes from
the package in sandwiches and salads. Jamaican back bacon is loved and used
by chefs island wide for Jamaican breakfast recipes. |
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bacon |
Jamaican bacon can be side pork (the side of a
pig) that has been cured and smoked. The fat gives bacon its sweet flavor
and tender crispness, its proportion should be 1/2 to 2/3 of the total
weight. Sliced bacon has been trimmed of rind, sliced and packaged. It comes
in thin slices of about 35 strips per pound, regular slices 16 to 20 strips
per pound or thick slices 12 to 16 strips per pound. Slab bacon comes in one
chunk that must be sliced and is somewhat cheaper than presliced bacon. It
usually comes complete with rind, which should be removed before cutting.
Bits of diced fried rind are called cracklings. Bacon grease, the fat
rendered from cooked bacon, is used as a cooking fat. Canned bacon is
precooked, needs no refrigeration and is popular with campers. Bacon bits
are crisp pieces of bacon that are preserved and dried. They must be stored
in the refrigerator. There are also vegetable protein-based imitation
"bacon-flavored" bits, which may be kept at room temperature. Learn more
about Jamaican bacon recipes |
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