Words Beginning with the Letter J
Fresh fruit and sugar mixed and boiled until the pectin content of the fruit produces a confection that will set on cooling. This is a popular method of preserving fruit. Jam differs from conserve in that the fruit usually becomes pulped in the former, whereas in the latter it remains whole, in heavy syrup.
Jamaican pepper [See Allspice]
Jardinière (à la)
Beans, peas, carrots, turnips and other fresh vegetables cooked and served separately around a dish as a garnish. They are usually shaped or diced.
A liquid set firm, naturally or by the introduction of gelatine; may be sweet or savoury. A good stock made from marrow bones may set itself when cold. Such a stock may be clarified and made into aspic. If a stiff jelly is required, for instance for moulding, a small amount of gelatine may be added. A sweet jelly may be made with the stock from a calf's foot, but would normally be prepared from commercial gelatine. A jelly fruit preserve is made by boiling the juice of the fruit with sugar until it will set.
A device for clarifying jellies through felt or coarse wool material. Special stands for hanging the bags are available.
A Jersey island speciality made from flour, eggs and butter mixed into a rich dough, shaped like knots and fried in deep fat until golden-brown, then served hot with a fruit sauce.
Jerusalem artichoke [See Artichoke]
A flat fish caught off the southwest coasts of England. Has a large, ugly head for its size, making its firm white flesh, which has a delicate taste, somewhat expensive.
An Indian dessert. A European imitation can be made with tapioca, black treacle, sugar, cream and coconut.
A garnish in which vegetables must be cut into shreds about 1½ inches long. The name is also applied to this method of cutting and to a clear vegetable soup made from a consommé with julienne vegetables added.
A thin wafer biscuit, curled or rolled; a brandy snap.
A dark purplish berry with a spicy, pungent taste from a small evergreen bush not unlike a fir tree. Used fresh or dried in marinades for game; also used medicinally and in the making of gin.
A curd made by setting milk with rennet.
French name for juices from meat (gravy) or fruit.