Cook’s Encyclopedia – J

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jam: also known as preserve or conserve; most often made from fruit.
jam rollettes: also known as sponge rollettes; sponge rolls filled with jam and cream; these are generally purchased in 250g packets of six.
Japanese eggplant: also called Lebanese eggplant; a long, slender variety of baby eggplant (aubergine).
jasmine rice: aromatic, long-grained white rice.
Jerusalem artichoke: a tuber, also called sunchoke, with a very firm flesh and a flavour reminiscent of globe artichokes. These are used as a vegetable, in soups, or cooked and served in salads. Not a true artichoke.
jicama: a large bulbous root vegetable with a thin brown skin and white crunchy flesh. Its sweet, nutty flavour is good both raw and cooked. It is a fair source for vitamin C and potassium.
joint: to cut poultry, game or small animals into serving pieces by dividing at the joint.
julienne: technique of cutting vegetables, fruit or citrus rinds into 40mm strips approximately 3mm thick.
juniper berries: dried fruit from the evergreen tree of the same name; provides the distinctive flavour to gin.
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 flavour desired.
jus lie: a jus that has been slightly thickened with cornstarch or flour.

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