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taco |
A Jamaican sandwich recipe originated in Mexico
consisting of a folded corn tortilla filled with various ingredients such as
Jamaican beef, Jamaican pork, Jamaican chicken, tomatoes, lettuce, cheese,
onion and a Jamaican sauce. Jamaican tacos may be eaten as an entrée or
snack. |
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taffy |
A soft and chewy, Jamaican taffy is a Jamaican
candy made with sugar, butter and various flavorings. Its delectable, supple
consistency is achieved by twisting and pulling the Jamaican candy as it
cools into long, pliable strands, which are then usually cut into bite-size
chunks. Jamaican taffy candy is also confused with the Jamaican toffee which
is harder in texture. |
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tamarind |
The Jamaican tamarind is the fruit of a tall shade
tree. The large pods contain small seeds and a sour-sweet pulp that, when
dried, becomes extremely sour. The Jamaican tamarind pulp concentrate is
popular as a flavoring in Jamaica and it's used to season full-flavored
Jamaican foods such as Jamaican chutneys, curry dishes and pickled fish. The
Jamaican tamarind is used to make a sweet syrup flavoring soft drinks. It's
also an integral ingredient in Jamaican Worcestershire sauce. Jamaican
tamarind drink is a popular Jamaican drink recipe. |
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Tammy cloth |
This is a worsted-cloth strainer used to strain
liquid mixtures such as Jamaican sauces. |
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tangelo |
A juicy, sweetly tart Jamaican citrus fruit with
few seeds that takes its name from the fact that it's a cross between the
Jamaican tangerine and the Jamaican pomelo. There are many hybrids of this
loose-skinned Jamaican fruit, ranging in size from that of a tiny orange to
that of a small Jamaican grapefruit. |
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tangerine |
The Jamaican tangerine is a loose-skinned orange
that can be sweet or tart, seedless or not and can range in size from as
small as an egg to as large as a medium Jamaican grapefruit. They all,
however, have skins that slip easily off the Jamaican fruit. |
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tapioca; tapioca flour |
A starchy substance extracted from the root of the
Jamaican cassava plant. Jamaican tapioca flour (also called cassava flour )
is used as a thickening agent for Jamaican soup recipes, Jamaican fruit
fillings, glazes, etc., much like Jamaican cornstarch. This is also used to
make Jamaican bammy. |
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taro root |
The Jamaican taro root is a starchy, potato like
tuber with a brown, fibrous skin and gray-white (sometimes purple-tinged)
flesh. Like the Jamaican potato, the Jamaican taro root may be prepared in a
variety of ways including boiling, frying and baking. It must be noted that
if not cooked properly the Jamaican taro root is toxic to humans. |
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tart |
A tart is a Jamaican pastry crust with shallow
sides, a filling and no top crust. The filling can be sweet (such as
Jamaican fruit or sweet custard) or savory (like Jamaican meat, cheese or
savory custard). Depending on the type of tart, the pastry shell can be
baked and then filled, or filled and then baked. Tarts can be bite-sized
(often served as Jamaican hors d'oeuvre), individual-sized (sometimes called
tartlets ) or full-sized. They can be used as Jamaican appetizer recipes,
entrées or Jamaican dessert recipes. |
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tartar sauce; tartare sauce |
Jamaican tartar sauce is a mixture of minced
capers, dill pickles, onions or shallots, olives, lemon juice or vinegar and
seasonings. It's traditionally served with Jamaican fish recipes, but can
also be used with Jamaican vegetables. |
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tartar steak |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as
steak tartar ) is usually served with capers, chopped parsley and onions. |
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tartar, beef |
A Jamaican dish of coarsely ground or finely
chopped high-quality, raw lean Jamaican beef that has been seasoned with
salt, pepper and Jamaican herbs. Jamaican beef tartar (also referred to as
steak tartar ) is usually served with capers, chopped parsley and onions. |
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tartaric acid |
A natural crystalline compound found in plants,
especially those with tart characteristics such as Jamaican tamarind. The
principal acid in Jamaican wine, tartaric acid is the component that
promotes graceful aging and crispness of flavor. One of the by-products of
tartaric acid is cream of tartar, which is used in Jamaican baking and
Jamaican candy-making. |
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tasso |
Jamaican tasso is a lean chunk of cured Jamaican
pork (usually shoulder) or Jamaican beef that's been richly seasoned with
ingredients such as red pepper, garlic and any of several other Jamaican
herbs or Jamaican spices. It's then smoked resulting in a firm, smoky and
flavorfully tangy Jamaican meat that is principally used for seasoning.
Jamaican tasso is most often finely chopped and used to flavor Jamaican
foods such as beans, eggs and pastas, the spicy-hot tasso most definitely
isn't ham. |
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tastevin |
This is a wine-tasting cup, usually worn on a
chain or ribbon around the neck of a sommelier. |
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T-bone steak |
This is Jamaican beef steak cut from the center of
the short loin, this steak has a T-shaped bone that separates the small
tenderloin section from the larger top loin. The Jamaican porterhouse steak
differs from the T-bone in that it contains a larger portion of the
tenderloin. |
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tea |
Jamaican tea refers to the beverage, the leaves
used to make the beverage and the magnolia-related evergreen shrub from
which the leaves come. Jamaican teas often contain sugar or sugar
substitutes and other flavorings such as cinnamon or lemon. Jamaican herbal
tea is not a true tea based on tea-shrub leaves, but rather an infusion of
various Jamaican herbs, flowers and Jamaican spices. Jamaican tea is a
popular Jamaican drink recipe. |
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tea egg |
A Jamaican-Chinese specialty prepared by
hard-cooking eggs, crushing the shells, then simmering the eggs in strong
tea for about an hour. The tea seeps through the cracked shell, thereby
flavoring the egg and giving it a marbleized appearance. Tea eggs are
usually served as a Jamaican appetizer recipe. This is not very popular as a
traditional Jamaican food recipe. |
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tea infuser |
A small, perforated, basketlike container with a
hinged opening. Jamaican loose tea is placed inside the infuser, which is
then closed and lowered into a teapot, whereupon boiling water is added. The
tiny holes in the infuser allow the water to interact with the Jamaican tea
leaves. A tiny chain with a hook at one end is attached to the top of the
infuser the hook slips over the rim of the teapot so the infuser can easily
be retrieved, thereby straining the tea leaves. There are also single-cup
infusers, which are shaped like two perforated teaspoons that fasten
together. |
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tea melon |
This tea melon is also called a sweet cucumber ,
the yellow-colored Jamaican tea melon is a tiny Jamaican fruit that's shaped
like a cucumber. It has a sweet, mild flavor and a delightfully crisp
texture. This mini melon is most often preserved, usually in honey and
Jamaican spices but sometimes in Jamaican soy sauce. |
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tempering |
A Jamaican cooking technique by which Jamaican
chocolate is stabilized through a melting-and-cooling process, thereby
making it more malleable and glossy. |
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temple orange |
This loose-skinned Jamaican orange is somewhat
oval in shape and has a rough, thick, deep orange skin. Thought to be a
cross between a Jamaican tangerine and a Jamaican orange, the temple has a
sweetly tart flesh and a goodly number of seeds. |
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tenderizer |
Tenderizing Jamaican meat refers to softening the
meat fibers by long, slow cooking, by marinating it in an acid-based
marinade, or by using a commercial meat tenderizer. Most forms of the latter
are a white powder, composed mostly of a Jamaican papaya extract called
papain, an enzyme that breaks down tough meat fibers. Jamaican meat
tenderizers are used commonly for Jamaican beef recipes and Jamaican mutton
or goat recipes. |
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tenderloin |
This is the most tender of Jamaican cuts of beef.
It lies in the middle of the back between the Jamaican sirloin and the rib,
and the muscles in this section do little that could toughen them. The two
main muscles in the short loin are the tenderloin and the top loin. |
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tequila |
A colorless or pale straw-colored liquor made by
fermenting and distilling the sweet sap of the agave plant. It originated in
Tequila, Mexico, hence the name and is imported in to Jamaica. The liquor is
used as an ingredient for many Jamaican drink recipes. |
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teriyaki |
A Jamaican dish consisting of Jamaican food, such
as Jamaican beef or Jamaican chicken, that has been marinated in a mixture
of soy sauce, Jamaican rum, sugar, ginger and seasonings before being
grilled, broiled or fried. The sugar in the marinade gives the cooked
Jamaican food a slight glaze. It also refers to a prepared Jamaican sauce
made with the above ingredients. |
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thin |
To dilute mixtures such as Jamaican soups,
Jamaican sauces, Jamaican batters, etc., by adding more liquid. |
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thyme |
The Jamaican thyme is a member of the mint-family
member, a perennial Jamaican herb is the most often used variety, is a bush
with gray-green leaves giving off a pungent mint, light-lemon aroma.
Jamaican thyme is widely used in cooking to add flavor to Jamaican
vegetables, Jamaican meat, Jamaican poultry and Jamaican fish dishes, soups
and cream sauces. |
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Tía Maria |
This dark brown Jamaican liqueur has a strong
Jamaican coffee flavor along with Jamaican rum. |
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tie-a-leaf |
This is a Jamaican pudding recipe made from
cornmeal, Jamaican bananas, Jamaican coconut and Jamaican herbs and spices.
The pudding is wrapped in green banana leaf tied with a string. The banana
leaf gives the pudding a blue color which is why the recipe is also called
Jamaican blue drawers recipe. |
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tilapia |
A popular fish in Jamaica, tilapia are
aquaculture. The low fat flesh of the tilapia is white, sweet and
fine-textured. It's suitable for baking, broiling, grilling and steaming.
The fish is popular for Jamaican fish recipes. |
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toffee; toffy |
A hard but chewy Jamaican candy made by cooking
sugar, water and usually butter. Depending on the Jamaican recipe, a toffee
mixture may be cooked to anywhere from candy thermometer. Other ingredients
such as Jamaican nuts or Jamaican chocolate are sometimes added. |
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tofu |
Jamaican tofu is a custard like white tofu is made
from curdled soy milk, an iron-rich liquid extracted from ground, cooked
Jamaican soybeans. The resulting curds are drained and pressed in a fashion
similar to cheese making. The firmness of the resulting Jamaican tofu cake
depends on how much whey has been pressed out. Jamaican tofu can be sliced,
diced or mashed and used in a variety of dishes including Jamaican soup
recipes, Jamaican salad recipes, sandwiches, salad dressings and Jamaican
sauce recipes. It's easy to digest, low in calories, calcium and sodium,
high in protein and cholesterol-free. |
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tomato |
The Jamaican tomato is a member of the nightshade
family. It's the Jamaican fruit of a vine used to make Jamaican tomato
paste, which is available in cans and tubes, consists of tomatoes that have
been cooked for several hours, strained and reduced to a deep red, richly
flavored concentrate. Jamaican tomato puree consists of tomatoes that have
been cooked briefly and strained, resulting in a thick liquid. Jamaican
tomato sauce is a slightly thinner tomato puree, often with seasonings and
other flavorings added so that it is ready to use in various dishes or as a
base for other Jamaican sauces. Jamaican tomatoes are rich in vitamin C and
contain appreciable amounts of vitamins A and B, potassium, iron and
phosphorus. A medium tomato has about as much fiber as a slice of Jamaican
whole-wheat bread and only about 35 calories. |
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tomato paste |
Jamaican tomato paste, which is available in cans
and tubes, consists of Jamaican tomatoes that have been cooked for several
hours, strained and reduced to a deep red, richly flavored concentrate. |
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tomato puree |
Jamaican tomato puree consists of Jamaican
tomatoes that have been cooked briefly and strained, resulting in a thick
liquid. |
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tomato sauce |
Jamaican tomato sauce is a slightly thinner
Jamaica tomato puree, often with Jamaican seasonings and other flavorings
added so that it is ready to use in various dishes or as a base for other
Jamaican sauce recipes. |
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tongue |
Tongues of Jamaican beef, veal, lamb and pork are
nutritious and appetizing Jamaican variety meats. Jamaican cow tongue recipe
is a very popular traditional Jamaican food recipes. |
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tonic water |
Also called quinine water , Jamaican 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 recipe. |
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top round |
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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top sirloin |
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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torte |
A rich Jamaican cake recipe, often made with
little or no flour but instead with ground nuts or bread crumbs, eggs, sugar
and flavorings. Tortes are often multilayered and filled with Jamaican cream
recipes or Jamaican jam recipes. |
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tortilla |
This is a popular bread recipe used by Jamaican
cooks originated in Mexico, the unleavened tortilla is round and flat and
resembles a very thin Jamaican pancake. The hand-shaped tortilla can be made
from corn flour or wheat flour, but is always baked on a griddle. It can be
eaten plain or wrapped around various fillings. Tortillas are the base for a
multitude of Jamaican dishes. |
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tortoni |
This rich frozen Jamaican dessert recipe
originated from Italy consists of sweetened whipped cream (sometimes
Jamaican ice cream) flavored with spirits such as Jamaican rum and combined
or topped with chopped almonds or macaroon crumbs. This Jamaican dessert
recipe is often called biscuit tortoni , especially when served in small
paper cups. |
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toss, to |
To turn pieces of Jamaican food over multiple
times, thereby mixing the Jamaican ingredients together. The term is most
often applied to Jamaican salad recipes, where various ingredients and the
Jamaican salad dressing are tossed together, mixing the ingredients and
coating them with the dressing. |
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tostada |
A crisp-fried tortilla (corn or flour) topped with
various ingredients such as Jamaican shredded chicken or Jamaican beef,
shredded lettuce, diced tomatoes, grated cheese or sour cream. Jamaican
tostadas can be large or small and served as an Jamaican appetizer recipe or
entrée. |
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tourage |
A French term for the technique of making Jamaican
puff pastry whereby the dough is repeatedly folded into thirds, rolled out
and folded into thirds again. This process creates hundreds of flaky pastry
layers. This term and technique is used by many Jamaican cooks and chefs. |
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tournedo |
A Jamaican beef steak cut from the tenderloin.
These are very lean and are wrapped in Jamaican pork fat or bacon prior to
grilling or broiling. They are served on fried bread rounds and topped with
a Jamaican sauce. |
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trans fatty acids |
A type of fat created when oils are hydrogenated,
which chemically transforms them from their normal liquid state (at room
temperature) into solids. During the hydrogenation procedure extra hydrogen
atoms are pumped into unsaturated fat, thereby creating trans fatty acids.
This process converts the mixture into a saturated fat, which obliterates
its polyunsaturate benefits. Trans fatty acids can be found in a wide array
of processed Jamaican foods including Jamaican cookie recipe. Any Jamaican
food with "hydrogenated oils" or "partially hydrogenated oils" on the label
contains trans fatty acids. |
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trash fish |
A term for fish that Jamaican fishermen generally
throw away because there's little or no commercial value. Jamaican trash
fish that aren't discarded are generally used for the manufacture of
Jamaican chicken feed. Jamaican trash fish make the transition from being
detritus to being in demand, as in the case of lobster. This fish is not
typically used in the preparation of Jamaican fish recipes. |
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treacle |
This is a syrupy by-product created during sugar
refining in Jamaica. Jamaican dark treacle is very much like Jamaican
molasses and which has a somewhat bitter taste, and Jamaican light treacle,
which contains fewer impurities than the dark variety, has a lighter flavor
and is also called Jamaican golden syrup. |
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trifle |
This Jamaican dessert recipe consists of Jamaican
sponge cake or Jamaican ladyfingers doused with spirits (usually Jamaican
rum), covered with jam and custard, topped with whipped cream and garnished
with candied or fresh Jamaican fruit, nuts or grated chocolate. Trifle is
refrigerated for several hours before serving. |
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tripe |
The Jamaican tripe is the lining of Jamaican beef
stomach, though that from pork and sheep also fall under the definition.
There are two beef stomach chambers and three kinds of tripe, all of which
are tough and require long cooking. Jamaican tripe is braised with carrots,
onions and cider. The Jamaican tripe and beans recipe is a popular Jamaican
food recipe. |
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trivet |
A short-legged (or otherwise raised) stand used to
support Jamaican hot dishes and protect the surface of a table. |
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trotters |
These are the feet and ankles of pigs. Because
they're bony and sinewy, pig's feet require long, slow cooking. They're
quite flavorful and full of natural gelatin. Pig's feet are available
pickled, fresh and smoked the latter two are particularly good in Jamaican
soup recipes, stews and Jamaican sauce recipes. |
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truffle |
This is a fungus growing underground near the
roots of trees. Jamaican truffles are generally used to flavor cooked
Jamaican foods such as Jamaican omelets and Jamaican sauces. Jamaican
truffles are usually served raw by grating them over Jamaican foods such as
pasta or cheese dishes. |
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truffle slicer |
A small kitchen device consisting of an adjustable
blade mounted on a stainless-steel frame. The slicer's blade is held at a
45-degree angle and the truffle is pressed down and across it, allowing the
blade to shave off small slivers and slices. |
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truffle, chocolate |
A rich confection made with a mélange of melted
Jamaican chocolate, butter or cream, sugar and various flavorings such as
liquors, liqueurs, spices, vanilla, coffee and nuts. After the mixture is
cooled, it's rolled into balls and coated with various coverings such as
unsweetened cocoa powder (the classic coating), chocolate sprinkles, shaved
chocolate or sugar. Some truffles are dipped in melted white or dark
chocolate, which, after cooling, becomes a hard coating. This is a popular
Jamaican candy recipe and Jamaican dessert recipe. |
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truss |
To secure Jamaican poultry or other Jamaican food
(usually Jamaican meat) with string, pins or skewers so the Jamaican food
maintains a compact shape during cooking. |
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trussing needle |
Long stainless-steel needles threaded with twine
and used to truss Jamaican food. They vary in size, usually somewhere from 4
to 10 inches in length. |
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tube pan |
A round pan with deep sides and a hollow center
tube used for baking Jamaican cake recipes, especially Jamaican sponge cake
recipe. The tube promotes even baking for the center of the cake. |
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tube steak |
Another name for a Jamaican hot dog. |
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tuna |
Jamaican tuna is a member of the mackerel family.
Jamaican tuna is used mostly in the canned form and is a popular ingredient
for Jamaican sandwich recipes, served with tomatoes, black peppers, sweet
peppers and onions. Jamaican tuna recipes are popular Jamaican fish recipes. |
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turbot |
The Jamaican turbot or turbit has firm, lean,
white flesh with a deliciously mild flavor. The Jamaican fish is usually
roasted with scallions and okras and is one of the most popular Jamaican
fish recipes. |
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tureen |
Any of various deep, lidded dishes used for the
table service of Jamaican soups, stews and the like |
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turkey |
This large native-American bird is most popular in
the USA but is imported into Jamaica. Jamaican poultry recipes has several
traditional methods of preparing turkey, including, Jerking called Jamaican
Jerk Turkey Recipe. It is also a part of Jamaican thanksgiving recipes. |
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turmeric |
Not commonly used in Jamaican cooking the turmeric
is the root of a tropical plant related to Jamaican ginger. Jamaican
turmeric has a bitter, pungent flavor and an intense yellow-orange color and
is mainly used to add both flavor and color to Jamaican food recipes and is
almost always used in Jamaican curry recipe dishes. |
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turner |
A utensil for lifting or removing Jamaican food
from a pan or baking sheet, or for turning Jamaican food that's being cooked
so the second side can brown. Such Jamaican foods include pancakes, bacon,
ham, hamburgers, fish, potatoes, eggs and cookies. Turners come in a variety
of shapes and designs in order to conveniently meet different cooking tasks.
Some turners have holes or slots to allow liquids or fats to drain off the
item being lifted. |
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turnip |
The Jamaican turnip is a root vegetable that has a
white skin with a purple-tinged top. Jamaican small, young turnips have a
delicate, slightly sweet taste. Jamaican turnips may be boiled or steamed,
then mashed or pureed. They can also be stir-fried, cubed and tossed with
butter, or used raw in Jamaican salad recipes. The Jamaican turnips is a
cruciferous vegetable and is a fair source of vitamin C. |
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turnip greens |
Jamaican turnip greens are slightly sweet when
young but, as with aging Jamaican turnips, can become quite tough and
strong-tasting as they age. Jamaican turnip greens may be cooked in a
variety of ways including boiling, sautéing, steaming and stir-frying. They
can be served alone as a vegetable or cooked and served with other greens.
Jamaican turnip greens are an excellent source of vitamins A and C and a
good source of riboflavin, calcium and iron. |
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turnover |
A Jamaican pastry-dough circles or squares that
are covered with a sweet or savory filling, then folded in half to create a
pastry in the shape of a triangle or semicircle. The edges are usually
pinched or crimped to prevent the filling from leaking. Jamaican turnovers
may be baked or deep-fried. They can range from bite-size to about 6 inches
across and can be served as Jamaican appetizers, Jamaican luncheon entrées
or Jamaican desserts. |
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turtle |
For Jamaican culinary purposes the sea or green
turtle is best known. Jamaican does not catch and cook turtle but ratehr
imports the meat and often makes a thick Jamaican turtle soup that usually
includes Jamaican rum as an ingredient. Jamaican turtle dishes are not
traditional Jamaican food recipes. |
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tutti-frutti |
A Jamaican dessert which means all fruits. The
Jamaican tutti frutti that refers to a preserve made with various diced
fruits mixed with sugar and Jamaican rum or brandy. It's since been used to
describe some Jamaican ice cream or other Jamaican desserts that contain a
variety of minced, candied fruits. |
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tzimmes |
Traditionally served on Rosh Hashana, this sweet
Jamaican-Jewish dish consists of various combinations of Jamaican fruits,
Jamaican meat and Jamaican vegetables. Tzimmes may include brisket of
Jamaican beef, sweet potatoes, potatoes, prunes and other dried fruit,
carrots or apples — all flavored with honey and often cinnamon. This
casserole-style Jamaican dish is cooked at very low heat so the flavors have
a chance to blend. |
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ugli fruit |
The native Jamaican ugli fruit is a Jamaican
tangerine and Jamaican grapefruit hybrid. It ranges in size between that of
a navel orange and a giant grapefruit. Its acid-sweet flavor suggests
grapefruit with hints of orange. The extremely thick, yellow-green skin fits
rather loosely over the large, juicy, yellow-orange pulp sections. Ugli
fruit may be prepared and eaten in any way suitable for grapefruit. It's an
excellent source of vitamin C and is a popular Jamaican food. |
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unleavened |
A word describing Jamaican baked goods (Jamaican
bread recipes, Jamaican cake recipes, etc.) that contain no leavener, such
as baking powder, baking soda or yeast. Among the most popular unleavened
breads are the Jamaican mongoose bread. |
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unmold |
To remove molded Jamaican food from the container
(usually a decorative mold) in which it was made. The process generally
requires inverting the container over a serving plate. |
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unsalted butter |
Jamaican unsalted butter is usually labeled as
such and contains absolutely no salt. It's sometimes erroneously referred to
as "sweet" butter, a misnomer because any butter made with sweet instead of
sour cream is sweet butter. Therefore, expect packages labeled "sweet cream
butter" to contain salted butter. Unsalted butter is preferred by many
Jamaican cooks and chefs when preparing everyday eating and baking Jamaican
recipes. |
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upside-down cake |
Of this genre, the most popular is undoubtedly the
traditional Jamaican pineapple upside-down cake recipe. Any fruit can be
used, however, and this Jamaican dessert is made by covering the bottom of a
cake pan with butter and sugar topped with decoratively arranged fruit, then
cake batter. During the baking process, the sugar, butter and fruit juices
combine to create a caramelized glaze. Before serving, the Jamaican cake is
inverted onto a serving plate so the glazed fruit becomes the top of the
cake. |
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vanilla |
Jamaican vanilla is created by processing the
vanilla bean that is not commercially grown in Jamaica. The beans are hot,
they're wrapped in blankets and allowed to sweat. Jamaican vanilla adds
flavor magic to a multitude of sweet and some savory dishes. |
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vanilla sugar |
Wonderfully fragrant and Jamaican flavorful sugar
made by burying vanilla beans in granulated or confectioners' sugar usually
in the proportion of two beans for each pound of sugar. The mixture is
stored in an airtight container for about a week before the vanilla bean is
removed. The result is a delicious and perfumed sugar that can be used as an
ingredient or decoration for Jamaican baked goods, Jamaican fruit and other
Jamaican dessert recipes. Vanilla beans may be reused in this fashion for up
to 6 months. |
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vanillin |
Jamaican natural vanillin is a substance
intrinsic to the vanilla bean, whereas artificial vanillin is made from
wood-pulp by-products. Vanilla flavoring describes a blend of pure and
imitation vanilla. |
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varietal wine |
A term describing wines made chiefly from one
variety of grape. Such wines portray the dominant characteristics of the
primary grape used. Among the more popular varietals are Jamaican Wincarnis
wine or Jamaican Tia Maria. |
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variety meats |
In Jamaica this is a variety meats are animal
innards and extremities that can be used in Jamaican cooking. This includes
Jamaican kidneys, liver, sweetbreads, tongue and tripe and to some extent
sausages. One of the most popular Jamaican food recipes is the Jamaican cow
tongue recipe. |
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veal |
Though there are no precise age standards for
Jamaican veal, the term is generally used to describe a young calf. Jamaican
meat that's pink turning red means the so-called "veal" is older than it
should be. Jamaican veal's texture should be firm, finely grained and
smooth. Jamaican veal is often cooked by moist-heat methods to compensate
for its lack of natural fat. It is easy to overcook and dry out, so careful
attention must be paid during preparation. The delicate flavor and fine
texture of veal have appealed to Jamaican dinner recipes. |
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veal Marengo |
A Jamaican veal or Jamaican chicken dish in which
the meat is sautéed in olive oil, then braised with tomatoes, onions,
olives, garlic, white wine or brandy and seasonings. Sometimes scrambled
eggs accompany the dish. This is a reinvented by Jamaican cooks and chefs to
make a great Jamaican food recipe. |
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veal Orloff |
This classic presentation begins with a braised
loin of Jamaican veal carved into even horizontal slices. Each slice is
spread with a thin layer of pureed sautéed mushrooms and onions. The coated
slices are stacked back in place and tied together to reform the loin. Then
the layered loin is smothered with additional mushroom-onion puree, topped
with Jamaican hard sauce and grated Parmesan cheese and oven-browned for
about 10 minutes. This is a popular Jamaican food recipe. |
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veal parmigiana; veal Parmesan |
A term describing Jamaican food that is made or
cooked with cheese. For instance, veal parmigiana is a pounded veal cutlet
dipped in an egg-milk solution and then into a mixture of bread crumbs,
grated Parmesan cheese and Jamaican seasonings. The cutlet is then sautéed
and covered with a Jamaican tomato sauce. Slices of Jamaican cheese are
sometimes melted on top of the food prior to adding the Jamaican tomato
sauce. |
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vegetable amaranth |
Jamaican vegetable amaranth is a high-protein
Jamaican food. Amaranth greens have a delicious, slightly sweet flavor and
can be used both in cooking and for Jamaican salad recipes. 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 and Jamaican markets. |
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vegetable marrow |
This green, oval squash grows to the size of a
watermelon. It's closely related to the Jamaican cabbage and can be cooked
in any manner suitable for that Jamaican vegetable. Because of its bland
flavor, Jamaican vegetable marrow (also called marrow squash ) is often
stuffed with a meat mixture. It's available in limited supplies in some
specialty produce markets during the summer months. |
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vegetable oils |
Any of various edible oils made from a plant
source, such as Jamaican vegetables, nuts or seeds. |
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vegetable peeler |
A kitchen utensil designed to peel away the outer
skin of Jamaican vegetables. Vegetable peelers come in many designs and are
made from a variety of materials. The better ones have a swivel-action blade
that conforms to the contour of the vegetable being peeled, thereby cutting
away a minimum of skin. |
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vegetable protein |
Also called Jamaican plant protein or textured
vegetable protein , this product is obtained from protein-rich Jamaican
soybeans. The beans are ground and processed through a spinning/extrusion
technique until they become strands of almost pure protein. Jamaican
vegetable protein is used in commercial meat and poultry products as a
binder and extender. It can be found in foods such as Jamaican meat
substitutes, luncheon meats and sausages, as well as in packaged Jamaican
sauce recipes, Jamaican soup recipes and other processed foods. Although
nutritiously rich, vegetable protein can't match the flavor and aroma of the
Jamaican meat products. |
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vegetable shortening |
Jamaican vegetable shortening is solid fat made
from vegetable oils, such as soybean and cotton seed oil. Although made from
oil, shortening has been chemically transformed into a solid state through
hydrogenation, a process that creates trans fatty acids and converts the
mixture into a saturated fat, thereby destroying any polyunsaturate
benefits. Jamaican vegetable shortening is virtually flavorless and may be
substituted for other fats in Jamaican baking and Jamaican cooking. |
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vegetable spaghetti |
This creamy-yellow, watermelon-shaped winter
squash was so named because of its flesh, which, when cooked, separates into
yellow-gold spaghetti like strands. After the whole Jamaican squash is
baked, the rather bland-tasting strands can be removed from the shell and
served with Jamaican sauce, like pasta. They can also be served as part of a
casserole or cold as a Jamaican salad recipe ingredient. |
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vegetarian |
A vegetarian is one who eschews the consumption of
Jamaican meat or other animal foods. The wide-ranging custom of
vegetarianism may be based on a variety of personal principles including
religious, ethical, nutritional and economic. Vegetarians get their protein
from a variety of sources, such as foods from the large family of legumes. |
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verbena |
The long, slender leaves of this Jamaican herb
have an overpowering lemon like flavor. For that reason, a light touch is
necessary when adding lemon verbena to Jamaican food. It's available dried
and sometimes fresh in specialty produce markets. It's used to flavor
Jamaican fruit salads and some sweet dishes, and for tea. |
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verjuice |
An acidic, sour Jamaican liquid made from unripe
Jamaican fruit, primarily grapes. Verjuice is used in preparations like
sauces and mustards to heighten flavor, much as lemon juice or vinegar would
be employed. |
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vermouth |
White wine that has been fortified and flavored
with various Jamaican herbs and Jamaican spices. |
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Vichy carrots |
A Jamaican dish of thinly sliced Jamaican carrots
that are combined with a small amount of water, butter and sugar, then
covered and cooked over low heat until tender. Vichy carrots are garnished
with minced parsley. |
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vin |
The French term for wine used by Jamaican cooks
and chefs. |
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vinegar |
Jamaican vinegar is made by bacterial activity
that's converts fermented liquids such as wine, beer or cider into a weak
solution of acetic acid. Jamaican herb vinegars are made by steeping fresh
herbs such as dill and tarragon in vinegar. Popular Jamaican fruit vinegars
include those made with raspberries and blueberries. Jamaican cane vinegar
is made from sugarcane and has a rich, slightly sweet flavor. Vinegar is
essential in making pickles and mustards. It adds flavor to Jamaican sauces,
Jamaican marinades and dressings. |
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vintage |
This wine term describes a grape or sugar cane
harvest of a specific year. A vintage wine or Jamaican rum is one that's
made using 95 percent of those grapes or fermenting rum. These rums are well
know from the Appleton Jamaica Rum Estate. |
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viticulture |
The science or study of growing grapes for wine.
Not popular in Jamaica which does not grow grapes commercially. |
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vodka |
A clear, colorless, aged liquor originally made in
Russia from potatoes. Today's vodka, which is almost odorless and tasteless,
may be made from other ingredients such as corn, wheat or rye. Vodka is
integral to many Jamaican cocktails and other Jamaican drink recipes.
Flavored vodkas have become popular and may be flavored with anything from
Jamaican fruits to Jamaican hot peppers. Some flavored vodkas are even
sweetened slightly |
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waffle |
The honeycombed surface of this crisp, light bread
is perfect for holding pockets of syrup. Jamaican waffles are made by
pouring a light batter onto one side of a waffle iron, a special hinged
cooking utensil with two honeycomb patterned griddles. The second side is
closed over the batter and the waffle is cooked until browned and crisp.
Waffle irons can be electric or designed for stovetop cooking. Electric
waffle irons have heating elements in both sides, thereby cooking the two
sides of the Jamaican bread at once. Irons heated on top of a stove must be
turned over once during cooking to finish the second side. There are a
number of waffle-iron shapes available including square, rectangular, round
and even heart-shape. Jamaican waffles are popular not only for Jamaican
breakfast recipes, but for Jamaican desserts recipes as well. Savory waffles
can be topped with creamed Jamaican meat or Jamaican vegetable mixtures. |
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waffle iron |
Jamaican waffle irons can be electric or designed
for stovetop cooking. Electric waffle irons have heating elements in both
sides, thereby cooking the two sides of the bread at once. Irons heated on
top of a stove must be turned over once during cooking to finish the second
side. There are a number of waffle-iron shapes available including square,
rectangular, round and even heart-shape. The waffle iron is not actually
used frequently when preparing Jamaican food recipes. |
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walnut |
The fruit of the walnut tree is rare in Jamaica.
It is not grown commercially. Jamaican grown walnuts are delicious in a
variety of sweet and savory Jamaican dishes and Jamaican baked recipes.
They're also used to make a fragrant, flavorful oil. |
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wash |
This is actually sweet lemonade made from Jamaican
sugar, water and Jamaican limes. |
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water biscuit |
A bland, crisp Jamaican cracker that's often
served with cheese and wine. The fact that the cracker is almost flavorless
makes it a perfect foil for most Jamaican foods because it allows their
natural flavor to be appreciated. |
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watercress |
Jamaican cool running water is the growing ground
for this member of the mustard family, which can often be found in the wild
in and around streams and brooks. Watercress has small, crisp, dark green
leaves. Its pungent flavor is slightly bitter and has a peppery snap.
Jamaican watercress may be used in Jamaican salad recipes, sandwiches,
Jamaican soup recipes and a variety of cooked dishes. It's also a popular
garnish, fast replacing the ubiquitous Jamaican parsley. |
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watermelon |
The Jamaican watermelon is one of two broad
categories of melon. Jamaican watermelon should be served cold, either in
wedges or made into balls and served as part of a Jamaican fruit cup recipe
or Jamaican salad recipe. Watermelon contains a fair amount of vitamins A
and C. |
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wax paper; waxed paper |
Semitransparent paper with a thin coating of wax
on both sides. Because of its moisture proof and nonstick characteristics,
wax paper used to play a major role in the kitchen for duties such as
covering Jamaican food and lining baking pans. In recent years, however, wax
paper has been replaced in many of its roles by aluminum foil or plastic
wrap. |
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well-and-tree platter |
A platter with troughs formed into the bottom to
resemble bare tree branches attached to a central trunk, at one end of which
is a shallow well. Such a configuration allows the juices of Jamaican meats
being cut on the platter to drain |
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West Indian pumpkin |
A pumpkin like squash popular throughout the
Caribbean and common throughout Jamaica. The calabaza, which is also called
West Indian pumpkin , is round in shape and can range in size from as large
as a Jamaican watermelon to as small as a cantaloupe. Its skin can range in
color from green to pale tan to light red-orange; its flesh is a brilliant
orange. The Jamaican pumpkin is used in many Jamaican soup recipes as a
popular favorite. |
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West Indies cherry |
This tiny Jamaican tree has a small, deep-red,
cherry like fruit. The Jamaican fruit, which has a sweet flavor and a high
concentration of vitamin C, it is used in Jamaican dessert recipes and
Jamaican preserves. It's also called the Barbados cherry, Puerto Rican
cherry and West Indies cherry. |
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wheat |
Wheat is cereal grass crop and as a staple is
second only to rice. Wheat contains a relatively high amount of GLUTEN, the
protein that provides the elasticity necessary for excellent bread making.
Jamaican cooks and chefs used wheat to bake Jamaican wheat breads and
prepare other Jamaican cereal recipes. |
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wheat beer |
A beer made from malted wheat, characterized by
its pale color and subtle, lager like flavor. Jamaica's Red Stripe Beer is a
popular wheat beer. |
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whip |
A gelatin-based Jamaican dessert recipe that's
airy and light because of the addition of either whipped cream or stiffly
beaten egg whites. Such desserts are usually made with fruit puree but can
also be flavored with other ingredients such as chocolate or Jamaican
coffee. It is also another name for a whisk that is used to beat
ingredients, such as egg whites, cream, etc., thereby incorporating air into
them and increasing their volume until they are light and fluffy. |
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whipping cream |
A milk fat rich cream on top and almost fat-free
(or skimmed) milk on the bottom. Commercially, the cream is separated from
the milk by centrifugal force. Almost all cream that reaches the market
today has been pasteurized. There are many varieties of cream, all
categorized according to the amount of milk fat in the mixture. Light cream,
also called coffee or table cream, can contain anywhere from 18 to 30
percent fat, but commonly contains 20 percent. Light whipping cream, the
form most commonly available, contains 30 to 36 percent milk fat and
sometimes stabilizers and emulsifiers. Heavy cream, also called heavy
whipping cream, is whipping cream with a milk fat content of between 36 and
40 percent. It's usually only available in specialty or gourmet markets.
Whipping cream will double in volume when whipped. Half-and-half is a
mixture of equal parts milk and cream, and is 10 to 12 percent milk fat.
Neither half-and-half nor light cream can be whipped. Ultra pasteurized
cream, seen more and more in markets today, has been briefly heated at
temperatures up to 300°F to kill microorganisms that cause milk products to
sour. It has a longer shelf life than regular cream, but it doesn't whip as
well and it has a slight "cooked" flavor. All other cream is highly
perishable and should be kept in the coldest part of the refrigerator.
Pressurized whipped cream, contained in cans under pressure, is a mixture of
cream, sugar, stabilizers, emulsifiers and gas, such as nitrous oxide. It's
not really "whipped" but, more aptly, expanded by the gas into a puffy form.
Aerosol "dessert toppings," which are usually made with hydrogenated
vegetable oils, have absolutely no cream in them . . . and taste like it.
Read the label — the fat content of real cream mixtures must be indicated on
the product label. |
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whisk |
This kitchen utensil consists of a series of
looped wires forming a three-dimensional teardrop shape. The wires are
joined and held together with a long handle. Whisks are used for whipping
ingredients (such as cream, eggs, sauces, etc.), thereby incorporating air
into them. They come in different sizes for different tasks and are most
often made of stainless steel or tinned steel. |
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white chocolate |
White chocolate is typically a mixture of Jamaican
sugar, Jamaican cocoa butter, milk solids, lecithin and vanilla. White
chocolate must be melted very slowly over low heat to keep it from scorching
and clumping when preparing certain. Jamaican recipes. |
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white lady |
A Jamaican cocktail or Jamaican drink recipe made
with white cream and lemon juice shaken with ice, then strained into a
stemmed cocktail glass. It is a favorite in most Jamaican resorts and
hotels. |
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white pepper; white peppercorn |
The less pungent Jamaican white peppercorn has
been allowed to ripen, after which the skin is removed and the berry is
dried. The result is a smaller, smoother-skinned, light-tan berry with a
milder flavor. Jamaican white pepper is used to a great extent for
appearance, usually in light-colored Jamaican sauce recipes or Jamaican
foods where dark specks of Jamaican black pepper would stand out. |
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white sauce |
This basic Jamaican white sauce is made by
stirring milk into a butter-flour. The thickness of the Jamaican sauce
depends on the proportion of flour and butter to milk. The proportions for a
thin sauce would be 1 tablespoon each of butter and flour per 1 cup of milk;
a medium sauce would use 2 tablespoons each of butter and flour; a thick
sauce, 3 tablespoons each. Jamaican white sauce is not a very popular
Jamaican sauce recipe. |
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whiting |
This is a small gray and silver fish. The
whiting's low fat flesh is white, firm textured and delicately flavored. The
fish weighs between 1 and 5 pounds and is marketed (fresh and frozen) both
whole and in fillets. Whiting is also available salted and smoked. It can be
poached, steamed, broiled, pan-fried or baked. This is not a popular fish in
Jamaica used as a Jamaican fish recipe. |
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whole-wheat flour |
The fuller-flavored Jamaican whole-wheat flour
contains the wheat germ, which means that it also has a higher fiber,
nutritional and fat content. Because of the latter, it should be stored in
the refrigerator to prevent rancidity. The whole wheat flour is used to make
Jamaican whole wheat dumplings and Jamaican whole wheat bread recipes. |
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wild rice |
Known for its luxurious nutty flavor and chewy
texture, Jamaican wild rice isn't really rice it's a long-grain marsh grass.
Wild rice is not commonly used in Jamaica, for Jamaican rice recipes or
Jamaican side dish recipes. |
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wine |
Wine is fermented juice of grapes. Jamaican wine
is classified in the following categories non-sparkling, sparkling,
fortified and aromatic wines, all which have been flavored with ingredients
like Jamaican herbs or spices. Jamaican cooks and chefs use local wines such
as wincarnis wine to flavor Jamaican food recipes. |
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won ton soup |
A Chinese-Jamaican favorite consisting of won tons
cooked in and served in a clear broth flavored variously with ingredients
like Jamaican scallions, celery and soy sauce. The Jamaican soup recipe is
often garnished with strips of Jamaican chicken, Jamaican pork, Jamaican
vegetables, etc. The broth's flavor as well as the garnishes are prepared to
correspond to the won ton filling. |
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won ton; wonton |
These bite-size dumplings consist of paper-thin
dough pillows filled with a minced mixture of Jamaican meat, Jamaican
seafood and/or Jamaican vegetables. Jamaican won tons may be boiled, steamed
or deep-fried and served as an Jamaican appetizer, snack or side dish,
usually with several sauces. They are, of course, intrinsic to Jamaican won
ton soup. |
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wood ear |
A variety of mushroom also known as cloud ear,
tree ear (the larger, thicker specimens) or silver ear (albinos). They
have a slightly crunchy texture and delicate, almost bland flavor that more
often than not absorbs the taste of the more strongly flavored ingredients
with which they are cooked. |
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Worcestershire sauce |
Though this Jamaican condiment was originally
developed in India by the English, it takes its name from the fact that it
was first bottled in Worcester, England. It's a thin, dark, rather piquant
sauce used to season Jamaican meats, Jamaican gravies, Jamaican soups and
vegetable juices, and as a table condiment. Worcestershire's formula usually
includes garlic, soy sauce, tamarind, onions, molasses, lime, anchovies,
vinegar and various seasonings. The sauce is a favorite of Jamaican chefs
when preparing Jamaican food recipes. |
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wormwood |
A bitter Jamaican aromatic herb used in flavoring
absinthe and occasionally in Jamaican cooking. Wormwood is also popular as a
medicinal herb for colds, stomach problems and rheumatism. The flavoring oil
extracted from this herb is potentially poisonous and only professionals
should attempt to use the herb. |
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yam |
This thick, tropical-vine tuber is popular in
Jamaica, across the West Indies and parts of Africa. Jamaican yams are
similar in size and shape to sweet potatoes, yams contain more natural sugar
and have a higher moisture content. On the downside, they're not as rich in
vitamins A and C as sweet potatoes. There are over 150 species of yam grown
in Jamaica. They can range in size from that of a small potato to behemoths
over 7 feet long and 120 pounds. Depending on the variety, a yam's flesh may
be various shades of off-white, yellow, purple or pink, and the skin from
off-white to dark brown. The texture of this vegetable can range from moist
and tender to coarse, dry and mealy. Yams can be found in most Jamaican
markets, often in chunks, sold by weight. Yams may be substituted for sweet
potatoes in most Jamaican recipes. |
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Yankee bean |
This small white legume, also known as Yankee
bean , it has been served as a staple of Jamaican food since the mid-1800s.
The bean is widely used for commercially canned pork and beans. It also
makes wonderful soups and is often used in the preparation of Jamaican
sausages and baked beans recipes. Yankee beans require lengthy, slow cooking
to prepare. |
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Yankee pot roast |
Usually an inexpensive, less tender cut of
Jamaican beef that is first browned, then braised very slowly in a covered
pot with a little liquid. The result is a flavorful, tender piece of meat.
Jamaican beef round cuts are the most popular for this dish. The dish is
called Yankee pot roast when Jamaican vegetables are added to the pot
partway through the cooking process. The term usually means a method to cook
meat by browning, then braising in a covered pot either on top of the stove
or in the oven. |
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yard-long bean |
A pencil-thin legume that resembles a green bean
except that it can grow up to about 3 feet long. Yard-long beans belong to
the same plant family as the Jamaican black-eyed pea. These beans are not
grown as a Jamaican food staple in fact there are imported for specific
Jamaican recipes that use them. Yard-longs have a flavor similar to but not
as sweet as that of a Jamaican green bean, with hints of its black-eyed-pea
lineage. The texture of the pod is more pliable and not as crisp as that of
a green bean. Jamaican food recipes using this bean can be found in Jamaican
Cooking Made Easy Volume III. |
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yarrow |
Any of several very pungent, aromatic herbs found
in Jamaica. Jamaican yarrow has a very strong aroma and flavor and is
therefore used sparingly to flavor Jamaican salad recipes, Jamaican soup
recipes and occasionally egg dishes. It may also be used to brew a tisane. |
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yeast |
Yeast is a living, microscopic, single-cell
organism that, as it grows, converts its food (through a process known as
fermentation) into alcohol and carbon dioxide. This trait is what endears
yeast to winemakers, brew masters and bread bakers. In the making of wine
and beer, the yeast's manufacture of alcohol is desired and necessary for
the final product; and carbon dioxide is what makes beer and champagne
effervescent. Yeast is used commonly in Jamaican food recipes, especially
Jamaican bread recipes. |
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yeast bread |
Any Jamaican bread that uses yeast as the
leavening agent. As the yeast ferments, it converts the flour's starchy
nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in
the elastic gluten mesh of the dough are what make it rise. Oven heat kills
the yeast and evaporates the alcohol. The gas expands in a final burst of
energy and causes the Jamaican bread to rise. Among the more well-known
yeast breads are Jamaican hard dough bread, Jamaican mongoose bread and
Jamaican cheese bread. |
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yellow-eyed pea |
The Jamaican yellow-eyed pea is a small beige bean
has a yellow circular "eye" at its inner curve. It can be purchased fresh or
dried. Though originally cultivated for animal fodder, yellow-eyed peas are
now a popular legume and are essential in the traditional dish Jamaican red
pea soup and other Jamaican food recipes. |
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yogurt; yoghurt |
A Jamaican dairy product that's the result of milk
that has fermented and coagulated because it's been invaded by friendly
bacteria. This can be accomplished naturally by keeping the milk at about
110°F for several hours. The end result is a creamy-textured yogurt with an
astringent, slightly tart taste. Plain Jamaican yogurt is made from whole
milk, lowfat or nonfat milk without additional flavoring ingredients.
Flavored yogurt has sugar and either artificial flavorings or natural
Jamaican fruit (or both) added. Some flavored yogurts contain gelatin or
stabilizers for a thicker texture. Fruit-flavored yogurts can either have
the fruit on the bottom (to be mixed in by the consumer) or be already
stirred. Frozen yogurt which resembles soft-serve ice cream in texture has
become very popular. Jamaican yogurt is a good source of B vitamins, protein
and calcium and is much more digestible than fresh milk. It's also said to
keep the intestinal system populated with good bacteria and therefore in
healthy condition. These benefits, however, are thought to be lost when
yogurt is frozen, which destroys most of the beneficial bacteria. Yogurt is
a favorite Jamaican food recipe. |
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youngberry |
A hybrid blackberry variety with dark red color
and sweet, juicy flesh. This is not a native Jamaican food but is imported
and used to make Jamaican cupcakes and Jamaican muffin recipes. |
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Yule log |
The "Yule log," is traditional French Christmas
cake is shaped and decorated to resemble a log. It's made of chocolate
butter cream, rolled into a log shape and covered with more butter cream.
The surface is ridged to resemble the bark of a log, and sometimes garnished
with meringue "mushrooms" and with "moss" made from chopped nuts. The
Jamaican Yule log recipe has now become a popular Jamaican food recipes
during the season, and is a favorite in our e-cookbook Jamaican Christmas
Recipes Volume I. |
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zest |
The perfumed outermost skin layer of the Jamaican
citrus fruit (usually Jamaican oranges or Jamaican lemons), which is removed
with the aid of a paring knife or vegetable and fruit peeler. Only the
colored portion of the skin (and not the white pith) is considered the zest.
The aromatic oils in Jamaican citrus zest are what add so much flavor to
Jamaican food. Zest can be used to flavor raw or cooked and sweet or savory
Jamaican dishes. |
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zester |
The stainless-steel cutting edge of this kitchen
tool has five tiny cutting holes which, when the zester is pulled across the
surface of a Jamaican lemon or Jamaican orange, create threadlike strips of
peel. The zester removes only the colored outer portion of the peel, leaving
the pale bitter pith. This instrument is used when making many Jamaican food
recipes. |
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zombie |
Extraordinarily potent, this Jamaican cocktail is
made with at least two types each of Jamaican rum and two or three Jamaican
fruit juices such as pineapple, orange and lime. It's usually served in a
large goblet over crushed ice, garnished with slices of Jamaican pineapple
and orange and a cherry. The Jamaican drink recipe is one that can cause
numbness and because of the sweet taste of the Jamaican fruit juice one
might not know how close they are to intoxication. |
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zoni |
Originally a Japanese soup that's traditionally
served at New Year's festivities, some Jamaican chefs have adopted this
recipe which incidentally is much like the traditional Jamaican chicken soup
recipe. This soup contains pieces of chicken and various other ingredients
(depending on the cook) including dasheen, chocho and other vegetables. This
is now a very popular Jamaican food recipe. |
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