Juicy?

Question

Hi,

Could you let me know, please, what adjective you would use to describe a slice of meat which is juicy?

And its “sauce” ? I think it’s not gravy because that’s a special type of food, but then what do you call it, please?

Thank you very much.

Hadi1978 · Accepted Answer

The meat can be described as "Succulent".
I don't quite understand your issue with the sauce.

Please explain?

AlpheccaStars · Answer

AnonymousAnd its “sauce”

eg. Roast beef au jus?

Hadi1978 · Answer

I think the best way to describe it would be: "A succulent slice of beef roasted in its own juice."

I can't find a direct translation for 'Déglaçage' in French or 'Braadsap' in Dutch which are the correct terms for
what you want to describe.

Hope this helps!

CalifJim · Answer

Anonymous... what adjective you would use to describe a slice of meat which is juicy?

"juicy", of course.

Anonymousit’s not gravy because that’s a special type of food

There's broth, stock, pan juice, gravy, and probably others. Gravy is normally made by combining stock or pan juice with a thickener, usually a flour and butter mixture. I would not call gravy 'a special type of food'. 'Sauce' is a more general name for any of these, especially when herbs and/or wine and/or other flavor elements are added.

CJ

Hadi1978 · Answer

I looked around and I found "gravy au jus".

AlpheccaStars · Answer

hadi1978I looked around and I found "gravy au jus".

"au jus" is the liquid from meat (usually beef) as it cooks. It is very thin. It is used for dipping thin-sliced beef sandwiches.

Gravy is the pan drippings mixed with flour and cooked separately. It is thicker than au jus, and used over potatoes, biscuits or rice.

Hadi1978 · Answer

Just sharing what I found and thought you would be able to use it.
This is what was on an English menu at the Sheraton Hotel near Brussels Airport.

As far as gravy?
I'm a certified chef and was head chef for about 8 years. Specialized in French and Belgian cuisine.

Gravy is: You add water to your pan and cook loos the pan drippings.
Then you would add *broth or stock to enhance flavor, and then bind it with *'brown roux'.

*Broth: You probably use cubes. We make our own.
How? You get bones, rub them in with tomato puree, stick it the oven with white part of leek, unions spiked with cloves, celery, carrots.
You leave that at 200°c, until the bones start to color. When they are nice and brown (this takes a few hours),
you put everything in a big cooking pot and add a 'bouquet garni' (don't feel like explaining that). Cover it with water, and let it simmer for about 14 hours.
The gelatin in the cartilage naturally binds the liquid.
After this it is sifted, and left to simmer once again so it is more concentrated and rich in flavor.
Salt and pepper are added to finish the broth.
This is what is added to the pan drippings in order to START making gravy.
*The brown roux: Flour is mixed with clarified, melted butter which goes into the oven at 180°C, until it turns brown.

The colored flour is gently whisked into the sauce until desired consistency is reached.

Juicy?

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