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Jacquarding (needling)
A mechanical meat tenderizing technique that uses a specialized tool with multiple sharp needles or blades to pierce tough cuts of meat. This process breaks down connective tissue and muscle fibers, making even the toughest cuts more tender without chemical marinades.
The technique gets its name from the Jaccard company, which manufactures popular handheld and commercial meat tenderizers featuring 16 to 48 razor-sharp blades. Professional kitchens often use this method on wholesale cuts like ribeye rolls, while home cooks can use handheld versions on individual steaks and roasts.
Jardinière
Jardinière is a classic French culinary term referring to a vegetable cut that creates thick batons or sticks, typically measuring 2-4 cm (about 1-1.5 inches) long and 4-10 mm thick. The term literally translates to "gardener's style" and represents vegetables cut into uniform rectangular pieces larger than julienne but smaller than bâtonnet. This cut is commonly used in frozen vegetable mixes and traditional French vegetable medleys served alongside roasted meats. The jardinière cut ensures even cooking while maintaining an attractive, rustic appearance that showcases the natural beauty of mixed vegetables.
Jerk
A traditional Jamaican cooking method involving a complex spice blend and specific cooking technique that originated from the island's indigenous Taíno people and was developed by escaped slaves called Maroons in the 17th century. The technique combines a fiery spice rub or marinade featuring scotch bonnet peppers, allspice (pimento), thyme, and other aromatics with slow cooking over pimento wood for distinctive smoky heat. Authentic jerk seasoning balances intense heat with fruity, aromatic, and earthy flavors, traditionally applied to pork and chicken but now used on various proteins. The cooking method originally served to preserve meat during long journeys while creating bold, complex flavors.
Julienne
To cut food into thin, matchstick-sized strips measuring approximately 2 to 3 inches long by ⅛-inch wide by ⅛-inch thick.
First documented in François Massialot's "Le Cuisinier Royal et Bourgeois" in 1722, this precision cut ensures even cooking and elegant presentation.
The technique involves squaring off the vegetable, slicing it into thin planks, then cutting those planks into uniform strips. Common vegetables for julienning include carrots, celery, cucumbers, bell peppers, and potatoes for applications ranging from salads and stir-fries to garnishes and soups.
Jam
A thick, chunky preserve made from crushed or chopped whole fruit cooked with sugar and often pectin until it reaches a spreadable consistency. Unlike jelly, jam retains fruit pieces and pulp, creating a textured spread with visible fruit components throughout. The cooking process breaks down fruit fibers while concentrating flavors, typically requiring a 1:1 ratio of fruit to sugar by weight, though modern recipes often reduce sugar content. Proper jam consistency should mound on a spoon without running off freely and leave a clear trail when scraped across the pan bottom.
Jelly
A clear, firm preserve made exclusively from fruit juice (not whole fruit) combined with sugar and pectin, creating a smooth, translucent spread that holds its shape when removed from the container. Unlike jam, jelly contains no fruit pieces or pulp, as the juice is extracted and strained before cooking. The key to perfect jelly lies in achieving the proper gel point, typically reached at 220°F at sea level, where the mixture will "sheet" off a spoon or pass the cold plate test. Professional-quality jelly requires high-pectin fruits like apples, cranberries, or grapes, though commercial pectin can be added to low-pectin fruits.
Juice
Extracting liquid from fruits and vegetables using specialized equipment, creating concentrated flavors for cooking applications beyond simple beverages. Professional kitchens use vegetable and fruit juices as bases for sauces, vinaigrettes, reductions, granitas, and marinades. High water-content vegetables like tomatoes, carrots, cucumbers, beetroot, and celery work best for juicing, while herbs like parsley and basil add aromatic complexity. The technique transforms fresh produce into versatile cooking liquids that intensify flavors while adding natural sweetness or acidity to dishes.
Jus
A light, clear sauce made from the natural juices that flow from meat during cooking, typically served alongside roasted meats like beef, lamb, or poultry. Unlike gravy, jus is never thickened with flour or dairy products - instead, it's made by deglazing the roasting pan with water or wine, straining the liquid, and reducing it to concentrate flavors. The French term "au jus" means "with juice," and describes the serving style rather than the sauce itself. Modern interpretations may incorporate beef stock, wine, aromatics, and vegetables to enhance the natural meat flavors while maintaining the characteristic thin, clear consistency.
