I am thinking mainly of the use of the word jus when we have a perfectly good English equivalent: gravy.But are they really the same thing and which should you serve with your Christmas dinner.This involved reading Mastering the Art of French Cooking and spending days looking for veal bones in London to take back to my small flat.
Stephen Harris Facebook How To Make AThen I would follow the instructions on how to make a veal stock; an eight-hour job involving roasting, skimming and reducing.The veal stock then became the base of the sauce, and the process of reducing began all over again. ![]() Nico Ladenis sauces were dazzling; they were powerful but balanced; never cloying and so clean they seemed to shine like a mirror. This is simply cooking meat, bones or vegetables until they reach above 120C, when they start to brown because the sugars in each ingredient begin turning to caramel. This dissolves the browned sugar residue from the bottom of the pan and means it goes into the sauce, making it taste sweeter. If you are trying to get the flavour from bones, the simmering will take hours; from vegetables or meat it will take a lot less time. I can remember my mum putting a spoon of flour on to the roasting tray and making a roux with the fat from the meat. This does not provide enough volume in restaurants, so we make old-style sauces as described above. I have added some grated potato, which provides the starch to thicken the gravy and you can still use the sauce to deglaze the roasting pan on the day. Everybodys happy and your gravy will taste so good that there will be no need to call it a jus. Adding the liquid cleans the pan each time, meaning that the caramelised bits are incorporated into the sauce, adding a more intense flavour and natural sweetness. Pour in filtered water to just cover, bring to the boil and simmer for an hour and a half. Add the mushroom soaking liquid, chop the reconstituted ceps and add to the pan along with the tomato pure. Add the potato, then pour over the reduced stock to deglaze the pan for the last time. The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful.
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