Cooking terms: J

7 terms beginning with J.

• JambalayaA Louisiana rice dish of meat, seafood or both, cooked with onion, celery, green pepper and spices, made in red Creole and brown Cajun styles.
• Jowl meatThe fatty meat from the lower cheek and jaw of an animal, usually a pig, prized for its rich flavour when slow-cooked or cured.
• JujubeA small, olive-shaped fruit from a thorny tree, crisp and apple-like when fresh and chewy and date-like when dried, widely used in Chinese and Korean cooking.
• Jujube pasteA smooth, sweet, dark paste made from cooked, sieved dried jujubes and sugar, used as a filling for Chinese pastries, buns and mooncakes.
• JulepA sweet drink of spirit, sugar and fresh mint served over crushed ice, best known as the bourbon-based mint julep of the American South.
• JulienneA knife cut that produces long, very thin, even matchstick strips of vegetables or other foods, used for garnishes, stir-fries and salads.
• JusA thin, unthickened sauce made from the natural juices of roasted meat, usually enriched with stock or wine and reduced to concentrate its flavour.