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Jerk is a style of cooking native to Jamaica, in which meat is dry-rubbed or wet marinated with a hot spice mixture called Jamaican jerk spice.. The art of jerking (or cooking with jerk spice) originated with indigenous peoples in Jamaica from the Arawak and Taíno tribes, and was carried forward by the descendants of 17th century Jamaican Maroons who intermingled with them.
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This is an accepted version of this page This is the latest accepted revision, reviewed on 28 May 2024. English chef and television presenter (born 1972) This article's lead section may be too short to adequately summarize the key points. Please consider expanding the lead to provide an accessible overview of all important aspects of the article. (April 2023) James Martin Martin at the Good ...
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Jerky. Jerky. Orange-marinated beef jerky. Meat drying to make jerky. Gandhola Monastery, Lahaul, India. Jerky is lean trimmed meat cut into strips and dehydrated to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth. The word "jerky" derives from the Quechua word ch'arki which means "dried, salted ...
What's included: 1 corkscrew, 1 cocktail shaker, 1 Hawthorne drink strainer, 1 mixing spoon, 1 utility cup, 1 jigger, 2 pourer brushes, 2 bottle stoppers, 6 pourer caps, 3 liquor pourers, 1 ice ...
Marination. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made ...
James J. Martin SJ (born December 29, 1960) is an American Jesuit Catholic priest, writer, editor-at-large of the Jesuit magazine America and the founder of Outreach. [1]A New York Times Best Selling author, Martin's books include The Jesuit Guide to (Almost) Everything: A Spirituality for Real Life, Jesus: A Pilgrimage, and My Life With the Saints.