Le "Juice" Ingakwandisa Izidlo Eziningi Zokudla
I-jus - ebizwa ngokuthi "oh-ZHOO" - ngokwemvelo ibhekisela esidlweni senyama eyosiwe esetshenziswa ngamanzi ayo. Ngendlela elula kakhulu, i-juveni ichaza ama-pan drippings avela ku-inyama egosiwe. Ngokwenza njalo, ijaji liqiniswa ngokugcoba i -pan ngesitokisi bese imisa uketshezi nge-mirepoix ngaphambi kokuhlunga nokuyikhonza. Au jus ngokuvamile - kodwa hhayi ngaso sonke isikhathi - unthickened, yilokho okuhlukanisa it kusuka gravy pan .
Ukupheka kwe-Au Jus
Izindlela ziyahlukahluka ekwakheni i-jus au jus for izitsha ezinjengezinyosi zenkomo yenkomo - ngezinye izikhathi kuthiwa yi- prime rib . Kunezinhlobo eziningi zokupheka okunye okufana ne-jus, njengale ndlela yobudala . Izinkukhu, iwundlu kanye ne-veal nayo ingakhonjiswa noma jus. I-juice ejulile okuthiwa "jus lié" - noma "i-fond lié - ilungiswe ngokufaka i-cornstarch noma i- arrowroot esitokisini esisundu bese imisa.
Au Jus umbambano
I-Au Jus iyinkulumo yesiFulentshi yeCyriline okusho ngokwezwi nezwi ukuthi "ngejusi," ngokusho kwe-Wikipedia, noma "ngejusi," ngokusho ngoCulinary Lore, kodwa kukhona impikiswano emibuthanweni yokudla mayelana nokuhunyushwa okuqondile kwaleli jusi lokudla elimnandi. Uma ubheka igama elithi "au jus" usebenzisa abahumushi be-French-to-English ku-inthanethi, uzothola izincazelo ezinjenge- "ngejusi," "ijusi," "kumjusi" futhi "ijusi" nje. Kodwa, imithombo eminingi iyavuma ukuthi ufuna ukugwema ukuvuselelwa uma usebenzisa igama.
Ngokwesibonelo, i-Culinary Lore, iphawula ukuthi i-prime rib au jus isho ukuthinta umuthi omkhulu. Ukusho umdlandla omkhulu noma i-jus or prime rib ne-jus juice sauce ivulekile. I-Culinary Lore yanezela ukuthi elinye ukusetshenziswa kabi kweli gama yi-dip dip French ne au jus. "Singakwazi kakade ukubona ukuthi 'nge-au jus' ivulekile, kodwa futhi, 'ukuphosa ngesiFulentshi' ngaphandle kwejaji bekungeyona into eyomile yenyama phakathi kwesinkwa noma umqulu." Kubalulekile ukuthi uqaphele ukuthi uma uyala ukungcola kwesiFulentshi, ucela isangweji yenkomo yenkomo enomusi ohlangothini lwayo (ijusi layo).
Ukubaluleka kokudumala
Ukwehlisa umzimba kusho ukungeza amanzi njenge-stock noma iwayini epanini ukuze ukhulule futhi uchithe izinhlayiya zokudla ezinamathele phansi. Ingxube enomsoco eyenziwe yi-deglazing ingasetshenziselwa ukwenza i-sauce - noma ijusi. "Ijaji elitholayo lingase lihlelwe, linciphise kancane futhi libizwe," kusho uCulinary Lore.
Ungakwazi ukufeza lokhu kukhululeka ngamanzi, kodwa-ke, ngeke ukwazi ukwenza kanjalo, ngoba amanzi akanalo ukunambitheka. Kunalokho, uzosebenzisa iwayini noma isitoko. Ezinye zokupheka usisebenzisa ama-thickening agents - afana nofulawa - ukwakha i-roux noma unamathisele ngaphambi kokukhipha ama-drippings okumnandi we-caramelized phansi kwe-pan. Wena-ke ululaza uketshezi oluthile, okwenza ijaji lengeze emgqeni wakho, ama-sandwiches amaFulentshi noma ezinye izitsha.