Cooking the Jamaican way is easily ascertainable once every cook, chef or homemaker follows instructions on how to use authentic Jamaican spices and foods. There are different methods that are used by different cooks and chefs across the island. This can be seen based on the fact that in every parish there are different methods of preparing some Jamaican recipes. Especially in the cities of Kingston and Montego Bay there are several methods used to prepare great Jamaican recipes tips such as Jamaican Jerk Chicken, Jamaican Curried Mutton and Jamaican Stewed Beef. In small towns such as that of Port Royal the home of the famed Jamaican pirate of the 17th century Henry Morgan Jamaican Jerk Fish Recipes and almost every Jamaican shellfish recipe is prepared in a different manner than anywhere else in the country. This is due to differences in spices and herbs used preparation methods and cooking times. However when cooking the Jamaican way there are several constants when preparing Jamaican foods. Get Jamaica.Com has put together 101 cooking tips and hints on how to prepare Jamaican recipes the correct way.
Cooking egg recipes the Jamaican way.
Jamaican eggs in the shell should not be cooked in boiling water. When Jamaican eggs are hard-cooked in boiling water they tend to become tough and leathery, while soft-cooked Jamaican eggs are unevenly cooked. These are tips on how to cook Jamaican eggs in the shell as a Jamaican recipe. As Jamaican eggs used in Jamaican recipes are toughened by extreme heat they should be cooked at a relatively low temperature. Place all Jamaican egg dishes in a pan of water when baking to prevent over-heating of the egg mixture. Jamaican Egg sauce recipes should be cooked over hot boiling water.
Tip 1 – Place Jamaican eggs in saucepan, cover with cold water and heat slowly to boiling. For soft cooked Jamaican eggs remove when water starts to boil, while for hard-cooked Jamaican eggs reduce the heat and simmer for 5 to 8 minutes.
Tip 2 – Heat to an extreme boil enough water to cover the Jamaican eggs by at least 1 inch deep. Lower the Jamaican eggs in the water and then remove the pan from off the heat. For soft-cooked Jamaican eggs allow the Jamaican eggs to remain in the water for 12 – 15 minutes and for hard cooked Jamaican eggs allow the Jamaican eggs to remain in the water for 22 – 25 minu;
Tip 3 – Pour hot water into both parts of a double boiler. When water in the lower part boils place Jamaican eggs in top. When cooked in this method the temperature cannot reach the boiling point and Jamaican eggs are cooked evenly. For the Jamaican recipe for soft cooked Jamaican eggs cook in this fashion for 12 – 15 minutes and for the Jamaican recipe for hard cooked Jamaican eggs cook 25 – 30 minutes.
Tip 4 – To hard-cook egg yolks drop into simmering water and keep below boiling until firm
Tip 5 – To divide an egg beat the egg slightly and measure with a tablespoon.
Tip 6 – To hold Jamaican eggs together while poaching add a few drops and vinegar or lemon juice to the cooking water.
Tip 7 – To cut hard-cooking Jamaican eggs without breaking the yolk dip the knife into water.
To learn more about Jamaican cooking, cooking the Jamaican way and Jamaican recipes, download our flagship e-cookbook Jamaican Cooking Made Easy Volume III. For the other tips and hints on how to cook the Jamaican way visits the articles listed.
Cooking egg recipes the Jamaican way.
Jamaican eggs in the shell should not be cooked in boiling water. When Jamaican eggs are hard-cooked in boiling water they tend to become tough and leathery, while soft-cooked Jamaican eggs are unevenly cooked. These are tips on how to cook Jamaican eggs in the shell as a Jamaican recipe. As Jamaican eggs used in Jamaican recipes are toughened by extreme heat they should be cooked at a relatively low temperature. Place all Jamaican egg dishes in a pan of water when baking to prevent over-heating of the egg mixture. Jamaican Egg sauce recipes should be cooked over hot boiling water.
Tip 1 – Place Jamaican eggs in saucepan, cover with cold water and heat slowly to boiling. For soft cooked Jamaican eggs remove when water starts to boil, while for hard-cooked Jamaican eggs reduce the heat and simmer for 5 to 8 minutes.
Tip 2 – Heat to an extreme boil enough water to cover the Jamaican eggs by at least 1 inch deep. Lower the Jamaican eggs in the water and then remove the pan from off the heat. For soft-cooked Jamaican eggs allow the Jamaican eggs to remain in the water for 12 – 15 minutes and for hard cooked Jamaican eggs allow the Jamaican eggs to remain in the water for 22 – 25 minu;
Tip 3 – Pour hot water into both parts of a double boiler. When water in the lower part boils place Jamaican eggs in top. When cooked in this method the temperature cannot reach the boiling point and Jamaican eggs are cooked evenly. For the Jamaican recipe for soft cooked Jamaican eggs cook in this fashion for 12 – 15 minutes and for the Jamaican recipe for hard cooked Jamaican eggs cook 25 – 30 minutes.
Tip 4 – To hard-cook egg yolks drop into simmering water and keep below boiling until firm
Tip 5 – To divide an egg beat the egg slightly and measure with a tablespoon.
Tip 6 – To hold Jamaican eggs together while poaching add a few drops and vinegar or lemon juice to the cooking water.
Tip 7 – To cut hard-cooking Jamaican eggs without breaking the yolk dip the knife into water.
To learn more about Jamaican cooking, cooking the Jamaican way and Jamaican recipes, download our flagship e-cookbook Jamaican Cooking Made Easy Volume III. For the other tips and hints on how to cook the Jamaican way visits the articles listed.
