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przyprawy: Jerk (cooking)

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== History == === Origin === According to historical evidence, jerked meat was first cooked by the indigenous Taínos.
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The word "jerk" refers to the spice rub, a wet marinade and mop sauce made from it, as well as the particular cooking technique. == History == === Origin === According to historical evidence, jerked meat was first cooked by the indigenous Taínos. In 1516, Spanish historian...
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Notatka fact-checku: Fact-check 3.0-content-aware: no sufficient claim-bound corroboration after 3 healthy attempts. Scope=verify the food/technique and the stated origin, process or culinary tradition. Required independent sources=2; stored evidence groups=0. Provider/API errors did not consume attempts. | Fact-check 4.3.2: research wznowiony bez zdejmowania HOLD. Poprzednia metoda: factcheck-300-content-aware. | Fact-check 4.3.2: research wznowiony bez zdejmowania HOLD. Poprzednia metoda: factcheck-weekly-research-432.

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Wikipedia ENpomocniczeniezależne

Evidence: 54 • authority: 72

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. The smoky taste of jerked meat is achieved by using various cooking methods, including modern wood-burning ovens. Chicken or pork is usually jerked, and the main ingredients of the spicy jerk marinade/sauce are allspice and Scotch bonnet peppers, which are native to Jamaica and were cultivated by the Taínos.

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AERApomocniczeniezależne

Evidence: 42 • authority: 80

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