Slices
Seeds
culinary glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Jaccart - To inject a product, usually beef, with tiny needles, in order to tenderize it.
Jalapeno - A small green chile pepper (scarlet red when ripe) that is mildly hot. They are named after Jalapa, the capital of Veracruz. Serrano peppers are a good substitute when there are no jalapenos on hand.
Jambon - It is the French word for "ham" which consists of the hind leg of the pig, separated from the carcass at about the second joint of the vertebrae.
Jambon au madere - Ham steaks prepared with Madeira wine
Jambon cru - Raw ham.
Jambon froid - Cold or chilled ham.
Jambon fume - Smoked ham.
Jambonneau - A French cut of the pork carcass that consists of a portion of the foreleg or a knuckle from the foreleg or hind leg that is cured and pickled or salted.
Jasmine Rice - A fragrant long grain rice from Thailand that is distinctly aromatic, soft and sticky when cooked. The length of each grain four to five times its width.
Jicama
- A large bulbous root vegetable with a thin brown skin
and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked.
It is a fair source for vitamin C and potassium.
Julienne
- Foods that are cut in long, thin strips. The term is
usually associated with vegetables, but may be applied to cooked meat or fish.
Jus
- A rich, lightly reduced stock used as a sauce for roasted meats. Many of
these are started by deglazing the roasting pan, then reduced to achieve the
rich flavor desired. A jus lie is one that has been slightly thickened with
cornstarch or flour.
