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2. Jerk (cooking) - Wikipedia

   en.wikipedia.org/wiki/Jerk_(cooking)

   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 technique of jerking (or cooking with jerk spice) originated from Jamaica's indigenous peoples, the Arawak and Taíno tribes, and was adopted by the descendants of 17th-century Jamaican Maroons who intermingled with them.

3. Fourth, fifth, and sixth derivatives of position - Wikipedia

   en.wikipedia.org/wiki/Fourth,_fifth,_and_sixth...

   Snap, [6] or jounce, [2] is the fourth derivative of the position vector with respect to time, or the rate of change of the jerk with respect to time. [4] Equivalently, it is the second derivative of acceleration or the third derivative of velocity, and is defined by any of the following equivalent expressions: = ȷ = = =.

4. What Is Jerk Seasoning? How to Make the Authentic Recipe at Home

   www.aol.com/jerk-seasoning-authentic-recipe-home...

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5. Blackening (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blackening_(cooking)

   Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...

6. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).

7. Garum - Wikipedia

   en.wikipedia.org/wiki/Garum

   Garum appears in many recipes featured in the Roman cookbook Apicius. For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander, pepper, lovage, cumin, liquamen, oil, and wine, then thickened with flour. [18]

8. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...

9. Fish paste - Wikipedia

   en.wikipedia.org/wiki/Fish_paste

   ' sour fish ', is a fish paste product consisting of raw freshwater fish, which is pressed with a mixture of cooked rice gruel and salt as it ferments, and is traditionally packed in taungzun leaves Ngapi: Burma: Ngapi, lit. ' compressed fish ', is a generic term for pungent pastes made of either fish or shrimp. It is usually made from the ...