Jamaican+Jerk+Seasoning


 * What is Jerk Cooking?**

Jerk cooking is an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits and vegetables over a fire pit or on a barbecue grill. It is the highly spiced special seasoning - a combination of scallions, onions, thyme, pimento (Jamaican allspice), cinnamon, nutmeg, chilies and salt - that make jerk what it is.

Jamaican spices are world famous - their oil content is said to be higher than that of any other spices in the world. It is this oil content that intensifies the zip and zest.

Helen Willinsky, the author of the cookbook //Jerk from Jamaica// says to her, ...."jerk cooking is the perfect reflections of the Jamaican lifestyle: spicy, sweet and hot."

There are many different theories about how jerk got it's name. "Jerk" may be related to //charqui,// an Incan word that means, basically, jerky or dried meat. Some believe the Spanish sailors who visited both Peru and Jamaica made that connection.

Some say it is called jerk because it is turned over and over again as it cooks over the fire. Others say that is not right, it is called jerk because when it is served, the jerk man pulls, or jerks, the portion of meat off the pork.

Visit the link below to learn more about an annual Jerk Festival held in Portland Jamaica and see how jerk is traditionally cooked over an open fire pit.

Jamaican Jerk Festival 2011


 * How to make and use jerk seasoning:** Pastes made of spices, herbs and onions are the most popular and authentic jerk flavoring method.

The paste is rubbed all over the surface of the raw meat to add flavor. This is a medium-hot paste; it can be made hotter with the addition of more chilies or hot pepper sauce. Scotch bonnet or habanero chilies are preferred, but you can substitute the milder, more readily available jalapeno or serrano chilies.


 * If you want less heat, remove the seeds and ribs of the chilies before grinding them.**

What does it mean to stir-fry?

Stir-frying is an Asian technique for cooking meat and vegetables quickly, so that they retain texture and flavor. Stir-frying typically involves a QUICK sauté over high heat, occasionally followed by a brief steam in a flavored sauce. A wok is used to stir-fry.


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**What is the benefit of using a wok to stir-fry?**
==== **While you can stir fry in any skillet, the depth of the wok and sloping sides are ideal. It is cooler inside the sloping sides so you can move ingredients away from the direct head on the bottom of the pan.** ====

MISE EN PLASE
== Did I mention? The single most important thing you need to do BEFORE you even think about heading over to the range is getting your tray checked by your teacher!!! Once you begin stir-frying, there is no time between steps to stop and prepare ingredients. It is essential that everything be prepped and organized before you begin.==

Make a note on your recipe Before you begin to stir fry ALL ingredients must be neatly prepped and laid out on your orange tray to be checked by your teacher!

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What is plum sauce?
====Commercial Chinese-style plum sauce is a gooey, brown, sweet-and-sour condiment made from sweet plums, sugar, vinegar, ginger, garlic, onions and chiles. Plum sauce is used as a dipping sauce for fried dishes such as spring rolls, egg rolls or stir-fried noodles. Homemade plum barbecue sauce (above) has a reddish color.==== ====Plum sauce is also sometimes mistakenly called "duck sauce," a nickname that spread when Westerners confused it with the similar-looking hoisin sauce, another Chinese condiment made from a fermented soybean base that is traditionally served with Peking Duck. //(taken from www.cookthink.com)//====


 * What are scallions? How do you cut them? **


 * Scallions are what many already refer to as “green onions.” More times than not, you will see them referred to as scallions. Scallions are a young onion with a small white tip and a bright, tall green stem. Both the onion bulb and green stem can be used in recipes, which add both color and flavor to a dish. Scallions have a milder flavor than onions and can be easily chopped or diced and added fresh to a recipe. **


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 * taken from http://blog.caloricious.com/2011/09/01/7-health-benefits-of-consuming-scallions/ ||


 * How to Chop and Mince Thyme**


 * Jalapeno Peppers**
 * How to Cut Jalapenos**