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quick bread |
Jamaican bread that is quick to make because it
doesn't require kneading or rising time. That's because the leavener in such
a bread is usually baking powder or baking soda, which, when combined with
moisture, starts the rising process immediately. In the case of
double-acting baking powder, oven heat causes a second burst of rising
power. Jamaican Eggs can also be used to leaven quick breads. This genre
includes most Jamaican biscuits, Jamaican muffin, Jamaican popover recipes
and a wide variety of sweet and savory Jamaican loaf breads and other
Jamaican food recipes. |
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quince |
The quince tree is used for everything from
perfume to honey. It was also considered a symbol of love and given to one's
intended as a sign of commitment. The quince fruit is not a popular fruit in
Jamaican and is usually imported. This yellow-skinned fruit looks and tastes
like a cross between an apple and a pear. The hard, yellowish-white flesh is
quite dry and has an astringent, tart flavor. Its texture and flavor make it
better cooked than raw, and because of its high pectin content it's
particularly popular for use in jams, jellies and preserves. Peel before
using in Jamaican jam recipes, Jamaican preserves recipes, Jamaican dessert
recipes and savory dishes. |
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quinine water |
Also called
quinine water ,
tonic is water charged with carbon dioxide and flavored with Jamaican fruit
extracts, sugar and usually a tiny amount of quinne (a bitter alkaloid).
It's especially popular as a mixer, such as with gin to create the gin and
tonic Jamaican cocktail. The tonic is not a popular Jamaican drink recipe. |
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radish |
The Jamaican radish is in fact the root of a plant
in the mustard family. Its skin can vary in color from white to red to
purple to black (and many shades in between). In shape and size, the radish
can be round, oval or elongated and can run the gamut from globes 1/2 inch
in diameter to carrot like giants. Jamaican radishes are most often used raw
in Jamaican salad recipes, as garnishes and can be cooked. Radish sprouts
can be used as a peppery accent to salads and as a garnish for a variety of
cold and hot Jamaican dishes. |
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raisin |
A raisin is simply a dried grape. Grapes are
either sun-dried or dehydrated mechanically. Raisins imported in Jamaica and
can be eaten out of hand, as well as used in a variety of Jamaican baked
goods and in cooked and raw Jamaican dishes. They have a high natural sugar
content, contain a variety of vitamins and minerals and are especially rich
in iron. |
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ramen |
Thee are instant-style deep-fried noodles that are
sold in cellophane packages, sometimes with bits of dehydrated vegetables
and broth mix. This is also a Jamaican recipe that had been adopted from the
Japanese that is a broth of noodles with escallions and cuts of Jamaican
meat and Jamaican chicken. |
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ramp |
This is a Jamaican wild onion that resembles a
scallion with broad leaves. The onion has an assertive, garlicky-onion
flavor. The flavor of the onion is slightly stronger than the common
Jamaican onion and it can be used raw or cooked in many Jamaican dishes. |
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raw milk |
Raw milk is milk that has not been pasteurized.
This milk is not very popular in Jamaica as it will carry many diseases
because of its raw state. |
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raw sugar |
Jamaican raw sugar should not be substituted for
regular brown sugar in Jamaican recipes. Though similar in color, brown
sugar should not be confused with raw sugar, the residue left after Jamaican
sugarcane has been processed to remove the molasses and refine the sugar
crystals. Jamaican raw sugar can be found on many Jamaican sugar plantations
that produce sugar and Jamaican rum. |
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reamer |
A manual or electric kitchen device used to
extract the juice from Jamaican fruit, and with some models, Jamaican
vegetables. Most of those used strictly for juicing citrus fruits have a
ridged cone onto which a halved fruit is pressed. A reamer is used primarily
for citrus Jamaican fruits. |
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reconstitute |
Culinary, the term means to return a dehydrated
Jamaican food (such as dried milk) to its original consistency by adding a
liquid, usually water. |
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red beans |
This is a dark red, medium-size Jamaican bean.
Jamaican red beans are available dried in most supermarkets. |
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red beans and rice |
This Jamaican dish combines red kidney beans, ham,
onions and Jamaican seasonings. This dish is slowly simmered until tender
and flavorful. The beans, which create a thick natural gravy, are served
with bits of ham over white rice. This is also a popular recipe in the USA. |
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red bell pepper |
This Jamaican sweet peppers is so-named for its
rather bell-like shape. They have a mild, sweet flavor and crisp,
exceedingly juicy flesh. When young, the majority of bell peppers are a
rich, bright green, but there are also yellow, orange, purple, red and brown
bell peppers. The red bells are simply vine-ripened green bell peppers that,
because they've ripened longer, are very sweet. These sweet peppers are used
for a wide range of Jamaican food recipes. |
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red cabbage |
The Jamaican red cabbage comes in compact heads of
waxy, tightly wrapped leaves that range in color from almost white to green
to red. Jamaican red cabbage can be cooked in a variety of ways or eaten
raw, as in Jamaican Cole slaw. This Jamaican vegetable, contains a good
amount of vitamin C and some vitamin A |
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red cooking |
A Jamaican-Chinese cooking method whereby Jamaican
food (such as chicken) is browned in Jamaican made soy sauce, thereby
changing the color to a deep, dark red. |
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red peas soup |
This is a popular Jamaican soup recipe that uses
red kidney peas with stewed Jamaican meats to make a red soup recipe. |
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red pepper; red pepper flakes |
A generic term applied to any of several varieties
of hot, red Jamaican peppers. The most commonly available forms are ground
red pepper and red pepper flakes, these are commonly used in preparing
Jamaican food recipes. |
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red snapper |
Jamaican species of snapper include the gray
snapper, mutton snapper, schoolmaster snapper and yellowtail snapper. By far
the best known and most popular, however, is the red snapper, so named
because of its reddish-pink skin and red eyes. Its flesh is firm textured
and contains very little fat. Jamaican snapper is the most popular fish used
in the preparation of Jamaican fish recipes either by Escoveitched or
steaming. |
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reduce |
Culinary, to boil a liquid (usually stock, wine or
a Jamaican sauce mixture) rapidly until the volume is reduced by
evaporation, thereby thickening the consistency and intensifying the flavor.
Such a mixture is sometimes referred to as a reduction, this practice is
commonly used by Jamaican cooks and chefs when preparing Jamaican food
recipes. |
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refrigerator cookie |
Also called Jamaican icebox cookie , this style of
cookie is made by forming the dough into a log, wrapping in plastic wrap or
waxed paper and chilling until firm. The dough is then sliced into rounds
and baked. This is a popular Jamaican cookie recipe. |
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refrigerator thermometer |
A common kitchen tool in Jamaica that registers
temperatures from about -20° to 80°F. This thermometer is important because
frozen Jamaican food that's not maintained at 0°F or below will begin to
deteriorate, thereby losing both quality and nutrients. Likewise, fresh
Jamaican 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
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.
This tool is used by many Jamaican cooks and chefs. |
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render |
To melt animal fat over low heat so that it
separates from any connective pieces of tissue, which, during rendering,
turn brown and crisp and are generally referred to as cracklings. The
resulting clear fat is then strained through a paper filter to remove any
dark particles. This is a common practice by Jamaican chefs when preparing
Jamaican food recipes. |
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rennin |
This is a coagulating enzyme obtained from a young
animal's (usually a calf's) stomach, rennin is used to curdle milk in
Jamaican foods such as cheese. This is not commonly used by Jamaican cooks
when preparing Jamaican food recipes. |
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restaurateur |
A Jamaican restaurant owner or manager. A popular
misconception is that the word is pronounced the same as "restaurant,"
whereas in actuality, there is no "n" in restaurateur. |
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rhubarb |
The thick, Jamaican celery like stalks of this
buckwheat-family member can reach up to 2 feet long. They're the only edible
portion of the plant the leaves contain oxalic acid and can therefore be
toxic. Though rhubarb is generally eaten as a fruit, it's botanically a
Jamaican vegetable. It makes delicious Jamaican sauce recipes, Jamaican jam
recipes and Jamaican dessert recipes and in some regions is also known as
pie plant because of its popularity for that purpose. Jamaican rhubarb
contains a fair amount of vitamin A. |
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rib |
The Jamaican meat cut (beef, lamb or veal) from
between the short loin and the chuck. Jamaican chops, steaks and roasts
(depending on the animal) are cut from the rib section, which is very
tender. A rib is also a single stalk of a celery bunch, though some cooks
refer to the entire bunch as a rib. In general, the words rib and stalk
describe the same thing. |
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rib roast |
A Jamaican beef roast from the rib section between
the short loin and the chuck. The three most popular styles are standing
Jamaican rib roast, Jamaican rolled rib roast and Jamaican rib-eye roast.
The standing Jamaican rib roast usually includes at least three ribs. It's
roasted standing upright, resting on its rack of ribs, thereby allowing the
top layer of fat to melt and self-baste the meat. A Jamaican rolled rib
roast has had the bones removed before being rolled and tied into a
cylinder. Removing the bones also slightly diminishes the flavor of this
roast. The boneless rib-eye roast is the center, most desirable and tender
portion of the rib section. |
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rib steak |
This tender, flavorful Jamaican beef steak is a
boneless cut from the rib section. If the bones are removed the result is
the extremely tender rib-eye steak . Both should be quickly cooked by
grilling, broiling or frying. |
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ribbon |
A Jamaican cooking term describing the texture of
an egg-and-sugar mixture that has been beaten until pale and extremely
thick. When the beater or whisk is lifted, the batter falls slowly back onto
the surface of the mixture, forming a ribbon like pattern that, after a few
seconds, sinks back into the batter. This is a popular Jamaican cooking
method when preparing Jamaican food recipes |
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rib-eye steak |
This tender, flavorful Jamaican beef steak is a
boneless cut from the rib section. If the bones are removed the result is
the extremely tender rib-eye steak . Both should be quickly cooked by
grilling, broiling or frying. |
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rice |
Jamaican grown rice is not aquatic rice which is
rice (paddy-grown) is cultivated in flooded fields. The Jamaican rice is
lower-yielding, lower-quality hill-grown rice can be grown on almost any
tropical or subtropical terrain. Jamaican rice is as grain. Jamaican rice is
the most popular side dish in Jamaican food recipes. Jamaican rice is
cholesterol and gluten-free, is low in sodium, contains only a trace of fat
and is an excellent source of complex carbohydrates. Enriched or converted
rice contains calcium, iron and many B-complex vitamins, with brown rice
being slightly richer in all the nutrients. |
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rice and peas |
This is a Jamaican rice and peas recipe that uses
white rice and red kidney beans. Jamaican coconut milk is also added to the
recipe to give the recipe the brown color. The Jamaican recipe is most
frequently prepared on Sundays. |
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rice bran |
Jamaican rice bran, the grain's outer layer, is
high in soluble fiber and research indicates that, like oat bran, it's
effective in lowering cholesterol. |
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rice flour |
Jamaican rice flour is a fine, powdery flour made
from regular white rice. It's used mainly for Jamaican baked goods.
Glutinous or sweet rice flour is made from high-starch short-grain rice.
It's used in Jamaican cooking to thicken Jamaican sauce recipes and for some
Jamaican dessert recipes. |
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rice paper |
An edible, translucent Jamaican paper made from a
dough of water combined with the pith of an Asian shrub called,
appropriately enough, the rice-paper plant (or rice-paper tree). Jamaican
rice flour is sometimes also used. Jamaican rice paper can be used to wrap
foods to be eaten as is or deep-fried. It's also useful as a baking-sheet
liner on which delicate cookies are baked. After baking, the cookies may be
removed from the sheet without damage and the flavorless rice paper (which
sticks to the cookies' bottoms) eaten along with the confection. Rice paper
can be found in Jamaican markets. |
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rice sticks |
These extremely thin Jamaican-Chinese noodles
resemble long, translucent white hairs. When deep-fried, they explode
dramatically into a tangle of airy, crunchy strands that are a traditional
ingredient in Jamaican chicken salad. Rice-flour noodles can also be
presoaked and used in Jamaican soup recipe. The term Jamaican rice sticks
is generally applied to rice-flour noodles that are about 1/4-inch wide.
Rice sticks are not very popular in traditional Jamaican food recipes. |
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rice vinegar |
Jamaican rice vinegar is made from fermented rice
and is slightly milder than ordinary vinegars. Jamaican rice vinegar is used
mainly in Jamaican sweet and sour dishes, for Jamaican boiled or steamed
crab recipes and as a table condiment. The almost colorless Jamaican rice
vinegar is used in a variety of Jamaican food recipes including salad
recipes. |
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rice wine |
A sweet, golden Jamaican wine made from fermenting
freshly steamed glutinous rice. Most Jamaican rice wines are low in alcohol.
Jamaican rice wine is not very popular in traditional Jamaican food recipes. |
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rice-flour noodles |
These extremely thin Jamaican-Chinese noodles
resemble long, translucent white hairs. When deep-fried, they explode
dramatically into a tangle of airy, crunchy strands that are a traditional
ingredient in Jamaican chicken salad. Rice-flour noodles can also be
presoaked and used in Jamaican soup recipe. The term Jamaican rice sticks
is generally applied to rice-flour noodles that are about 1/4-inch wide.
Rice sticks are not very popular in traditional Jamaican food recipes. |
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ricer |
Also called a Jamaican potato ricer, this kitchen
utensil resembles a large garlic press. Cooked Jamaican food such as
potatoes, carrots or turnips is placed in the container. A lever-operated
plunger is pushed down into the Jamaican food, forcing it out through
numerous tiny holes in the bottom of the container. The result is Jamaican
food that (vaguely) resembles grains of rice. Jamaican ricers come in a
variety of shapes, the most common being a 3- to 4-inch round basket or a
V-shaped bucket. They're generally made of chromed steel or cast aluminum
and can be found in specialty cookware shops. |
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roast |
A piece of Jamaican meat such as a Jamaican rib
roast that's large enough to serve more than one person. Such a Jamaican
meat cut is usually cooked by the roasting method. It also refers to a
Jamaican cooking method to oven cook Jamaican food in an uncovered pan, a
method that usually produces a well-browned exterior and ideally a moist
interior. Roasting requires reasonably tender pieces of Jamaican meat or
poultry. Tougher pieces of meat need moist cooking methods such as braising. |
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roasting rack |
A slightly raised rack usually made of stainless
steel that elevates meat above the pan in which it's roasting. This prevents
the Jamaican meat from cooking in any drippings and allows adequate air
circulation for even cooking and browning. Roasting racks can be flat,
V-shaped or adjustable so they can be used either way. |
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rock bun |
Also called Jamaican rock cake, this spicy cross
between a Jamaican cookie and a small Jamaican cake is full of coarsely
chopped dried Jamaican fruit. It's baked in small mounds, which, after
baking, take on a rocklike appearance. |
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rock candy |
A simple hard Jamaican candy made by allowing a
concentrated sugar syrup to evaporate slowly, during which time it
crystallizes into chunks. The crystals can be formed around strings or small
sticks. Small Jamaican rock-candy crystals can be used as a fancy sweetener
for Jamaican tea or Jamaican coffee. Jamaican rock and rye liqueur has a
large chunk of rock candy in the bottom of the bottle. |
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rock salt |
Jamaican rock salt has a grayish cast because it's
not as refined as other salts, which means it retains more minerals and
harmless impurities. It comes in chunky crystals and is used predominantly
as a bed on which to serve Jamaican baked oysters and clams and to combine
with ice to make Jamaican ice cream in crank-style ice-cream makers. |
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rock sugar |
Jamaican rock sugar are not as sweet as regular
granulated sugar, Jamaican rock sugar comes in the form of amber-colored
crystals, the result of sugar cooked until it begins to color. It's used to
sweeten certain Jamaican teas and Jamaican meat glazes. |
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rocky road |
This bumpy-textured Jamaican candy that's a
mixture of miniature marshmallows, nuts and sometimes small chunks of dark,
white or milk chocolate. The Jamaican candy is so named because it resembles
a "rocky road" in appearance. This favorite flavor combination is also used
for a number of Jamaican dessert recipes from Jamaican ice cream to Jamaican
pie recipes. |
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roe |
Jamaican roe is either hard roe and soft roe,
Jamaican hard roe is female fish eggs, while Jamaican soft roe is the milt
of male fish. The eggs of some crustaceans are referred to as coral.
Jamaican roe can be sautéed, poached or, providing it's medium-size or
larger, broiled. It can also be used in Jamaican sauce recipes. |
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roll out |
A baking term that describes the technique of
using a rolling pin to flatten a dough (such as for a Jamaican pie crust or
Jamaican cookies) into a thin, even layer. |
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rolled cookie |
A Jamaican cookie that begins by rolling a rather
firm dough into an even, thick to thin layer. A Jamaican cookie cutter is
then used to cut the rolled-out dough into various shapes before baking. |
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rolled roast |
The Jamaican meat cut (beef, lamb or veal) from
between the short loin and the chuck. Jamaican chops, steaks and roasts
(depending on the animal) are cut from the rib section, which is very
tender. A rib is also a single stalk of a celery bunch, though some cooks
refer to the entire bunch as a rib. In general, the words rib and stalk
describe the same thing. |
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rolling boil |
This is to bring to a boil by heating a liquid
until bubbles break the surface (212°F for water at sea level). The term
also means to cook Jamaican food in a boiling liquid. A full rolling boil is
one that cannot be dissipated by stirring the liquid, this is commonly used
when preparing Jamaican shellfish recipes such as lobster and crabs. |
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rolling cookie cutter |
A metal or plastic device used to cut decorative
shapes out of dough that has been rolled flat. Cookie cutters are available
singly or in sets. Dipping a cookie cutter into flour or granulated sugar
will prevent it from sticking to soft doughs. A rolling cookie cutter has a
wooden handle at the end of which is a metal or plastic cylinder marked with
raised designs. When the cutter is rolled across the dough, it cuts a
jigsaw-puzzle pattern of differently shaped Jamaican cookies without any
wasted dough. |
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rolling pin |
Though this kitchen tool is used mainly to roll
out dough, it's also handy for a number of other culinary tasks including
crushing crackers and bread crumbs, shaping Jamaican cookies and flattening
Jamaican meats such as Jamaican chicken breasts. Many professional Jamaican
cooks prefer the straight rolling pin because they get the "feel" of the
dough under their palms. |
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root beer |
Jamaican root beer is a low-alcohol, naturally
effervescent Jamaican beverage made by fermenting a blend of sugar and yeast
with various roots, Jamaican herbs and barks such as sarsaparilla,
sassafras, Jamaican cherry and Jamaican ginger. Jamaican does not
commercially manufacture root beers. |
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rose hip |
Jamaican rose hip cannot be eaten raw, the ripe
reddish-orange fruit of the rose is often used to make Jamaican jellies and
Jamaican jams, syrup, tea and even Jamaican wine. Because they're an
excellent source of vitamin C, rose hips are also dried and ground into
powder and sometimes compressed into tablets and sold in health-food stores
in Jamaica. |
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rose water |
A distillation of rose petals that has the
intensely perfumed flavor and fragrance of its source. Jamaican rose water
is a popular flavoring for Jamaican cuisine. In addition to Jamaican
culinary uses, rose water is also used in religious ceremonies and as a
fragrance in some cosmetics in some parts of Jamaica. |
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rosemary |
Jamaican rosemary is a mint-family member used to
cure ailments of the nervous system. Jamaica's rosemary's silver-green,
needle-shaped leaves are highly aromatic and their flavor hints of both
lemon and pine. This Jamaican herb is available in whole-leaf form (fresh
and dried) as well as powdered. Jamaican rosemary essence is used both to
flavor Jamaican food and to scent cosmetics. Jamaican rosemary can be used
as a seasoning in a variety of dishes including Jamaican fruit salads,
Jamaican soup recipes, Jamaican vegetables, Jamaican meat (particularly
lamb), Jamaican fish recipes and Jamaican egg dishes, stuffing's and
Jamaican dressings. |
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rotary beater |
A hand-powered kitchen utensil with two beaters
connected to a gear-driven wheel with a handle all of which is attached to a
housing topped with a handle-grip. The rotary beater requires two hands to
operate one to hold the unit, the other to turn the wheel. As the
gear-driven wheel is turned, the two beaters rotate, providing aeration that
can whip cream, eggs and batters. The best rotary beaters have rounded,
stainless-steel hoops and nylon gears. Others are made of cast aluminum,
chromed steel or plastic. |
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roti |
An unleavened griddle-baked bread originally
brought to Jamaica by Indian laborers, usually made with whole wheat flour.
The roti is finished over an open flame for 10 to 15 seconds, a technique
that causes it to fill with steam and puff up like a balloon. This is a
popular Jamaican side dish served with Jamaican curried goat recipe. |
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rotisserie |
A unit that cooks Jamaican food while it slowly
rotates. A rotisserie contains a spit fitted with a pair of prongs that
slide along its length. Jamaican food (usually Jamaican meat) is impaled on
the spit and the prongs (which are inserted on each side of the Jamaican
food) are screwed tightly into place to hold the Jamaican food securely.
This type of cooking allows heat to circulate evenly around the food while
it self-bastes with its own juices. |
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roughage |
Jamaican roughage is a 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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round, beef |
The hind leg of beef extends from the rump to the
ankle. Jamaican round is less tender than some cuts. There are six major
sections into which the Jamaican round can be divided: the rump; the four
main muscles (top round, sirloin tip, bottom round and eye of round); and
the heel. The rump is a triangular cut taken from the upper part of the
round. This flavorful section is generally cut into Jamaican rump steaks or
two or three roasts that, when boned and rolled, are referred to as rump
roasts. Those with the bone in are called standing rump roasts. Pieces from
the rump section are best cooked by moist-heat methods. The top round, which
lies on the inside of the leg, is the most tender of the four muscles in the
round. Thick top-round cuts are often called butterball steak or London
broil , whereas thin cuts are referred to simply as top round steak . The
boneless sirloin tip is also called top sirloin, triangle and loin tip .
The better grades can be oven-roasted; otherwise moist-heat methods should
be used. The bottom round can vary greatly in tenderness from one end of the
cut to the other. It's usually cut into Jamaican steaks (which are often
cubed) or the bottom round roast . The well-flavored eye of the round is the
least tender muscle, although many mistakenly think otherwise because it
looks like the tenderloin. Both Jamaican steaks and roasts from this cut
require slow, moist-heat cooking. A cut that includes all four of these
muscles is usually called round steak and those cut from the top (and which
are of the best grades) can be cooked with dry heat. Near the bottom of the
round is the toughest cut, the heel of the round. It's generally used for
Jamaican ground meat but can sometimes be found as a roast. |
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royal icing |
A Jamaican icing made of confectioners' sugar, egg
whites and a few drops of lemon juice. It hardens when dry, making it a
favorite for durable decorations (such as flowers and leaves) and ornamental
writing. Jamaican royal icing is often tinted with food coloring. This is
placed on most Jamaican cake recipes. |
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rubber spatula |
A flattish, rather narrow kitchen utensil that
comes in a variety of shapes and sizes. Depending on the material from which
it's made (which includes wood, metal, rubber and plastic), spatulas can be
used for a plethora of kitchen tasks. Rigid wood spatulas are good for
scraping the sides of pots and turning Jamaican foods, whereas softer
plastic or rubber spatulas are better for stirring ingredients in a curved
bowl and folding mixtures together. Flexible metal spatulas both long and
short are perfect for spreading frosting on Jamaican cake recipes. |
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rum |
A popular Jamaican liquor distilled from fermented
Jamaican sugarcane juice or Jamaican molasses. This slightly sweet liquor is
used in a variety of cocktails including the pina colada. Jamaican rum is
the most popular rum in the Caribbean. |
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rump roast; rump steak |
The hind leg of beef extends from the rump to the
ankle. Jamaican round is less tender than some cuts. There are six major
sections into which the Jamaican round can be divided: the rump; the four
main muscles (top round, sirloin tip, bottom round and eye of round); and
the heel. The rump is a triangular cut taken from the upper part of the
round. This flavorful section is generally cut into Jamaican rump steaks or
two or three roasts that, when boned and rolled, are referred to as rump
roasts. Those with the bone in are called standing rump roasts. Pieces from
the rump section are best cooked by moist-heat methods. The top round, which
lies on the inside of the leg, is the most tender of the four muscles in the
round. Thick top-round cuts are often called butterball steak or London
broil , whereas thin cuts are referred to simply as top round steak . The
boneless sirloin tip is also called top sirloin, triangle and loin tip .
The better grades can be oven-roasted; otherwise moist-heat methods should
be used. The bottom round can vary greatly in tenderness from one end of the
cut to the other. It's usually cut into Jamaican steaks (which are often
cubed) or the bottom round roast . The well-flavored eye of the round is the
least tender muscle, although many mistakenly think otherwise because it
looks like the tenderloin. Both Jamaican steaks and roasts from this cut
require slow, moist-heat cooking. A cut that includes all four of these
muscles is usually called round steak and those cut from the top (and which
are of the best grades) can be cooked with dry heat. Near the bottom of the
round is the toughest cut, the heel of the round. It's generally used for
Jamaican ground meat but can sometimes be found as a roast. |
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rundown (mackerel) |
This is a popular Jamaican recipe that combines
Jamaican mackerel and Jamaican coconut milk to make a mush that is seasoned
with Jamaican herbs and spices. The Jamaican mackerel rundown recipe is
usually served with boiled Jamaican green bananas and boiled dumplings. |
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rusk |
A Jamaican rusk is a slice of Jamaican yeast bread
(thick or thin) that is baked until dry, crisp and golden brown. Some
Jamaican breads used for this purpose are slightly sweetened. Jamaican rusks
can be plain or flavored. |
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rusty nail |
A Jamaican cocktail drink recipe made with equal
parts of Jamaican scotch and Jamaican rum and served over ice. |
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rye flour |
Jamaican rye flour contains less gluten (protein)
than all-purpose or whole-wheat flour. A well-risen loaf of Jamaican bread
without the addition of some higher-protein flour. Jamaican rye flour is
also heavier and darker in color than most other flours, which is why it
produces dark, dense loaves. There are several types of rye flour, the most
common of which is medium rye flour. Light or dark rye flours, as well as
pumpernickel flour (which is dark and coarsely ground) are available in
health-food stores. |
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