History of Jamaican CoffeeWritten by Randy Wilson
The history of Jamaican coffee begins half a world away in France in 1723 when King Louis XV sent three coffee plants to French colony of Martinique, some 1200 miles to SW of Jamaica. Five years later in 1728 governor of Jamaica, Sir Nicholas Lawes, received one coffee plant as a gift from Governor of Martinique. The plant took root with vigor and only nine years later, in 1737, coffee exportation began with an initial shipment of 83,000 lbs. The Jamaican coffee industry was born.
Coffee plants thrive in naturally potash, nitrogen and phosphoric acid rich soil of Jamaica. Coffee trees prefer high altitudes and are perfectly suited for mountain slopes that are otherwise unsuitable for other agricultural endeavors such as sugar cane, banana, cocoa and citrus, none of which, interestingly, are native to island yet vital to economy of Jamaica.
Coffee is grown in all parts of island and at all elevations, however, finest Jamaican coffee comes from an area on eastern side of island, just north of Kingston in Blue Mountains known, appropriately enough, as Blue Mountain Region. Coffee grown outside Blue Mountain Region is referred to as Jamaican High Mountain, which is comparable in body and balance but tends to be a bit more acidic to refined tastes of connoisseur. Lower grown coffees are referred to as Blue Mountain Valley coffees, they are medium bodied, delicate to bland in flavor and rather rich in acid.
Many Jamaican coffee brands claim their product is Jamaican Blue Mountain but in fact may be a Jamaican High Mountain or even a Blue Mountain Valley variety and is only milled within boundaries of Blue Mountain Region.
How to Cook without WaterWritten by Helen Porter,
At simplyKitchenware.com , we are often asked about problem of cooking without water. Nobody likes smell of burning food, and most obvious response to pan drying out is simply to add more water. However, this is not always best solution. Over hydrating your ingredients is actually fastest way to dilute taste - and bland food is a dish best not served at all, not to mention you run a real risk of damaging your expensive cookware!
The solution? At www.simplykitchenware.com , answer to this question is broken down into several steps you should follow if you want to cook without water, without either ruining your ingredients or damaging pan.
Always use right pan Select utensil food will most nearly fill, as air pockets - created by using pans too large for food quantity will destroy vitamins - dry out food and possibly burn and damage your pan. Our recommendation : Never use more than 2/3 of pan capacity.
Rinse prepared food and vegetables This is important for two reasons. First of all it removes harmful chemicals and secondly it allows enough water to cling to food to mix with natural juices, which will help to get waterless nutritional cooking process started.