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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. T
à la king A palette of diced or sliced  food (usually chicken or some other poultry) in a cream sauce containing pimientos, green peppers. T
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. T
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. T
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. T
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. T
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. T
achar These are pickled and salted relishes. They can be made sweet or hot, depending on the seasoning added. T
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.  T
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. T
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. T
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. T
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. T
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. T
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. T
acorn 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. T
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. T
ade A drink, such as lemonade or limeade, made by combining water, sugar and citrus juice T
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 T
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 T
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. T
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. T
alkanet This is a plant that has roots that yield a red dye, which is used to color various food products such as margarine. T
all-purpose flour see. Jamaican Flour. T
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. T
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. T
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 T
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 T
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 T
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. T
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 T
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 T
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 T
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.  T
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 T
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  T
anchoiade; anchoyade A paste made of anchovies, garlic and, sometimes, olive oil. It's generally used to spread on toast or bread. T
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. T
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 T
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. T
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 T
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. T
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. T
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. T
anisette A clear, very sweet liqueur made with anise seeds and tasting of licorice. T
annatto A derivative of achiote seed, commercial annatto paste and powder is used to color butter, margarine, cheese and smoked fish. T
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. T
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 T
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. T
apple (Otaheite)   T
apple butter thick, dark brown preserve made by slowly cooking apples, sugar, spices and cider together. Used as a spread for breads T
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 T
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 T
apple snow A chilled dessert made by combining applesauce, lemon juice, spices, stiffly beaten egg whites and, sometimes, gelatin T
applesauce A cooked puree (ranging in texture from smooth to chunky) of apples, sugar and, sometimes, spices. T
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 T
Apry Another name for apricot brandy. T
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. T
arawak The early inhabitants of Jamaica as the first Indians who lived on Jamaica before eth arrival of Columbus in 1492. T
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. T
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. T
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. T
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. T
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. T
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 T
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. T
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.  T
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 T
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 T
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 T
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 T
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. T
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. T
B  
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. T
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 T