Jus is a cooking term with French origin and just means "juice". "Au Jus" (with juice) refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time. Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish.
As some maybe already said below, this is not the gravy, but the stock used to make gravy. The stock is not a finished product, you don't eat the stock. The stock is used to make gravy, or other dishes. That is why you don't put salt (or cream) in the stock. You only salt the end product (the dish you actually eat). If you buy stock (or dried cubes), thos usually contain lots of salt. As you can't take salt out of a dish, it is best to have unsalted stock und add only enough salt as needed. Also nice reaction, I am subscribed to Callekocht, he is doing traditional german dishes his grandmother had cooked. I have cooked some of his recipies and it turned out really well, a favorite of my childhood is "Senfeier", basically a mustard bechemelle souce with boiled eggs. Cheers from germany
Salt and pepper not too early. Pepper doesnt tadte good when burnt by high temperature. Salt in the end to find the correct amount. Salt too early can make the whole sauce too salty, when the sauce loses water while reducing.
To her question, regarding the cream. What Calle shows there is a Universal Dark Basics Sauce. Depending on your needs, this can then be used to make a suitable sauce using other ingredients. For example, by adding cream it becomes a cream sauce. Salt is always added at the end to taste, the reason, the liquid is concentrated by cooking, thus also the taste and therefore also the
A Jus is just the base of a sauce or gravy. Why you scoop out the protine foam? Because only this way you get a clean Jus otherwise it would become dusky or dusty... not clear i wanna say 😅
Instead of this tea egg which Calle used, you can take take a white cotton fabric , wrap the spices in it and bind it to a so called spice bag. This method also works, but you must ensure that you use pure cotton fabric with no artificial material in it.
to answer your question: Over time, the foam binds suspended particles from the liquid and becomes grayish. If the protein can coagulate completely, it will flocculate and make the food cloudy. and callekocht is phantasic, i love his videos. :)
A jus (french word, sounding like "dju" ) is the base for a sauce. It delivers the majority of the taste in a sauce. There's ready tu use canned fluid jus you can get from the grocery store. He cooked it like good ol' granny used to cook it. No artificial ingrediences, no preservatives or other things used by the industry. There a jus recipes for fish or vension too. You can easily store your home made jus in Tupperware in the freezer. Always add pepper at the very end of cooking because its essential oils will evaporate when cooked for too long. A good ungrounded pepper has slight nuances of conifers. So please don't buy that crappy grinded stuff.
You have to follow ONE simple rule for using red wine: One sip for the pot and on sip for the chef! No pepper while roasting! It getting bitter... If you dont have a "tea-egg" use a empty teabag and close it with a yarn.
One of the worst and most BORING German TV Cook! It takes HOURS talking until he gets to the point! A waste of time. Even, you said it, without a final result!
Checkout this video American reacts To Wonders of Germany | The Most Amazing Places in Germany
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Jus is a cooking term with French origin and just means "juice". "Au Jus" (with juice) refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.
To prepare a natural jus, the cook may skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavour may suffer after this time.
Au jus recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form (also known as Glace de Viande) to accompany a meat dish.
As some maybe already said below, this is not the gravy, but the stock used to make gravy. The stock is not a finished product, you don't eat the stock. The stock is used to make gravy, or other dishes. That is why you don't put salt (or cream) in the stock. You only salt the end product (the dish you actually eat). If you buy stock (or dried cubes), thos usually contain lots of salt. As you can't take salt out of a dish, it is best to have unsalted stock und add only enough salt as needed.
Also nice reaction, I am subscribed to Callekocht, he is doing traditional german dishes his grandmother had cooked. I have cooked some of his recipies and it turned out really well, a favorite of my childhood is "Senfeier", basically a mustard bechemelle souce with boiled eggs. Cheers from germany
Salt and pepper not too early. Pepper doesnt tadte good when burnt by high temperature. Salt in the end to find the correct amount. Salt too early can make the whole sauce too salty, when the sauce loses water while reducing.
To her question, regarding the cream. What Calle shows there is a Universal Dark Basics Sauce. Depending on your needs, this can then be used to make a suitable sauce using other ingredients. For example, by adding cream it becomes a cream sauce. Salt is always added at the end to taste, the reason, the liquid is concentrated by cooking, thus also the taste and therefore also the
A Jus is just the base of a sauce or gravy. Why you scoop out the protine foam? Because only this way you get a clean Jus otherwise it would become dusky or dusty... not clear i wanna say 😅
You just saw the result. 😂
He made a jus. Nothing more and nothing less.
Maybe it is to complicated for his brain to understand the basics.
Instead of this tea egg which Calle used, you can take take a white cotton fabric , wrap the spices in it and bind it to a so called spice bag. This method also works, but you must ensure that you use pure cotton fabric with no artificial material in it.
to answer your question: Over time, the foam binds suspended particles from the liquid and becomes grayish. If the protein can coagulate completely, it will flocculate and make the food cloudy.
and callekocht is phantasic, i love his videos. :)
Jus is the base for sauces
I think you really like to eat. Your eyes always shine so beautifully😉😁🍲🍛🍷
A jus (french word, sounding like "dju" ) is the base for a sauce. It delivers the majority of the taste in a sauce. There's ready tu use canned fluid jus you can get from the grocery store. He cooked it like good ol' granny used to cook it. No artificial ingrediences, no preservatives or other things used by the industry. There a jus recipes for fish or vension too. You can easily store your home made jus in Tupperware in the freezer. Always add pepper at the very end of cooking because its essential oils will evaporate when cooked for too long. A good ungrounded pepper has slight nuances of conifers. So please don't buy that crappy grinded stuff.
You have to follow ONE simple rule for using red wine: One sip for the pot and on sip for the chef!
No pepper while roasting! It getting bitter... If you dont have a "tea-egg" use a empty teabag and close it with a yarn.
German cuisine needs time😅
Its up to U what U make out of it.. use your imagination
Its not a full sauce what he did.
One of the worst and most BORING German TV Cook!
It takes HOURS talking until he gets to the point!
A waste of time.
Even, you said it, without a final result!
If you're want to learn German recipes: CalleKocht !!!!!!!!!