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12:06 Apr 23, 2012 |
Dutch to English translations [PRO] Cooking / Culinary / | |||||||
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| Selected response from: Jennifer Barnett France Local time: 13:49 | ||||||
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Summary of answers provided | ||||
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4 | pan gravy, clear gravy |
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3 +1 | sauce or jus from the pan |
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4 | pan jus |
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3 +1 | pan/roasting drippings |
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4 -1 | roasting juices |
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4 -3 | gravy |
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Discussion entries: 2 | |
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pan gravy, clear gravy Explanation: I know that jus can be used as it is French; however it doesn't look so nice on a menu, I think (unless you italicize it). People often think there is a letter missing or something. Pan gravy clearly means what you scrape off that comes from the actual meat that was cooked, and it is not thickened. So clear or pan gravy might be good. |
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sauce or jus from the pan Explanation: Au jus From Wikipedia, the free encyclopedia Au jus is French for "with [its own] juice"; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.[1] -------------------------------------------------- Note added at 2 hrs (2012-04-23 14:23:36 GMT) -------------------------------------------------- http://wiki.answers.com/Q/What_is_the_difference_between_au_... au jus is made from the broth of a cooked roast, usually beef....nearly all water and some parts of the roast that have flaked off. Gravy is a combination of au jus, starches, flour, and salt whipped into a thicker consistency ------------------------------------------------------------------------- So in my opinion, be very careful with what you describe here: Gravy has a thicker consistency and would not really be used for a fine dining experience as this menu item suggests. Around England you can get gravy and chips, where the gravy has a consistency similar to zuur vlees and has been made from a packet. I don't think Gordon Ramsey would use gravy in his restaurants. maybe Jamie Oliver would though - it's all down to the type of restaurant and dining experience the chef is looking for. bottom line, stay safe with jus. Reference: http://en.wikipedia.org/wiki/Au_jus |
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pan jus Explanation: Describes what it is and is widely used as a term in this context - I watch the BBC cooking programs and follow a number of food bloggers. I also see 'jus' used regularly on menus in various countries, with or without 'pan'. Reference: http://www.theworldrecipebook.com/index.php?location=recipes... |
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roasting juices Explanation: Often seen on menus in high class restaurants - plenty of references on Google. |
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pan/roasting drippings Explanation: another suggestion plenty of recipe hits Example sentence(s):
Reference: http://allrecipes.com/recipe/roast-turkeys-with-rich-pan-gra... Reference: http://www.epicurious.com/tools/fooddictionary/entry?id=2346 |
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