bakjus

English translation: jus

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Dutch term or phrase:bakjus
English translation:jus
Entered by: MoiraB

12:06 Apr 23, 2012
Dutch to English translations [PRO]
Cooking / Culinary /
Dutch term or phrase: bakjus
Main course on a menu:

-Carré van melkkalf “corrèze” , krokante voorjaarsgroenten, bakjus en knoflookwei

Cooking jus doesn't sound very menu-y.
MoiraB
France
Local time: 12:00
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'.
Selected response from:

Jennifer Barnett
France
Local time: 12:00
Grading comment
In the absence of any indication as to which cooking method is used, I think this is the best option for a menu (couple of specific 'jus' mentioned in other dishes here). Roasting juices might be OK (if it's being roasted). Gravy just won't do on a restuirant menu, unless it's a homey 'pot-roast' sort of place.
4 KudoZ points were awarded for this answer



Summary of answers provided
4pan gravy, clear gravy
Carmen Lawrence
3 +1sauce or jus from the pan
Jose&SteveLilly
4pan jus
Jennifer Barnett
3 +1pan/roasting drippings
Verginia Ophof
4 -1roasting juices
Dave Greatrix
4 -3gravy
Ide Verhelst (X)


Discussion entries: 2





  

Answers


1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
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.

Carmen Lawrence
Greece
Local time: 13:00
Native speaker of: Native in EnglishEnglish
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4 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
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]

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Note added at 2 hrs (2012-04-23 14:23:36 GMT)
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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

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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
Jose&SteveLilly
Netherlands
Local time: 12:00
Native speaker of: Native in DutchDutch, Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
agree  writeaway: it's probably a Belgian text and it's probably Flemish for au jus. don't fully understand the problem
1 hr
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2 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
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...
Jennifer Barnett
France
Local time: 12:00
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 11
Grading comment
In the absence of any indication as to which cooking method is used, I think this is the best option for a menu (couple of specific 'jus' mentioned in other dishes here). Roasting juices might be OK (if it's being roasted). Gravy just won't do on a restuirant menu, unless it's a homey 'pot-roast' sort of place.
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4 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
roasting juices


Explanation:
Often seen on menus in high class restaurants - plenty of references on Google.

Dave Greatrix
United Kingdom
Local time: 11:00
Native speaker of: English
PRO pts in category: 10

Peer comments on this answer (and responses from the answerer)
disagree  Jennifer Barnett: roasting implies oven cooking while this case seems to be about frying or braising that usually (as far as I know) requires a pan over a direct heat source.
15 hrs
  -> and what implies frying or braising Jennifer?
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5 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
pan/roasting drippings


Explanation:
another suggestion

plenty of recipe hits

Example sentence(s):
  • Roast until a meat thermometer inserted into the thigh registers 175 degrees, 1 to 1 1/2 hours. Watch vegetables and pan drippings throughout
  • The melted fat and juices that gather in the bottom of a pan in which meat or other food is cooked. Drippings are used as a base for gravies and sauces and in which to cook other foods (such as YORKSHIRE PUDDING) Read More http://www.epicurious.com:80/to

    Reference: http://allrecipes.com/recipe/roast-turkeys-with-rich-pan-gra...
    Reference: http://www.epicurious.com/tools/fooddictionary/entry?id=2346
Verginia Ophof
Belize
Local time: 05:00
Works in field
Native speaker of: English

Peer comments on this answer (and responses from the answerer)
agree  Barend van Zadelhoff: This sounds like a nice definition and solution.
4 hrs
  -> many thanks Barend !!

agree  Tina Vonhof (X): (Pan) drippings is the most common in US English.
22 hrs
  -> Thank you Tina and I believe you are right !

disagree  Jennifer Barnett: OED: dripping; fat that has melted and dripped from roasting meat. The veal here is not roasted. Jus is not pure fat.
1 day 14 hrs
  -> Thank you Jennifer for that pointer !!
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58 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -3
gravy


Explanation:
Cf Collins:

a. the juices that exude from meat during cooking
b. the sauce made by thickening and flavouring such juices



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Note added at 1 uur (2012-04-23 13:11:38 GMT)
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Een paar voorbeelden:

Prime filet mignon fresh roasted with herbs, seasonings and dry red wine. Sliced and served with its gravy, sautéed wild mushrooms and grilled asparagus.

The pot roast was fork tender but quite salty, served in its gravy with deliberately lumpy mashed potatoes and steamed vegetables.

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Note added at 2 uren (2012-04-23 14:18:03 GMT)
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Don't take my word for it:

Wordreference:
gravy * 1 the fat and juices exuding from meat during cooking.
■ a sauce made from these juices together with stock and other ingredients.




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Note added at 22 uren (2012-04-24 10:28:22 GMT)
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So one more time: the "jus" you end up with in you pan after you have baked your meat - a mixture of meat juices and fat (the butter or oil you use to bake and the fat of the meat) - is called gravy. There's no two ways about that. You can use that mixture as a base for a sauce which has gone on to take its name from it.

The reason why the menu mentions "bakjus" in stead of just "jus", is to distinguish between the gravy from the pan and a any old ready-to-use gravy. So actually "pan gravy" would rather fit the bill here.



Ide Verhelst (X)
Belgium
Local time: 12:00
Works in field
Native speaker of: Native in DutchDutch

Peer comments on this answer (and responses from the answerer)
disagree  writeaway: Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces and gravy is often thicker than in Britain.http://en.wikipedia.org/wiki/Gravy
27 mins
  -> Toch niet. Bakjus is de jus die overblijft na het bakken (boter + vleesnat) en is eigenlijk synoniem met jus. Van dale geeft als vertaling van jus ook gravy. En gravy kan zowel jus/vleesnat als saus betekenen (cf de definities uit de Collins).

disagree  Jose&SteveLilly: Gravy is made by thickening jus from a baking pan. Or from packets. It cannot come directly from the pan. To say meat is served in its own gravy is misleading - but "gravy made out of the jus from the pan" is too unwieldy when being described in a menu.
50 mins
  -> Again, Collins says: gravy = the juices that exude from meat during cooking. In other words, "gravy" can mean "sauce", but it also refers to the meat juices that are left in the pan after the baking proces.

disagree  Jennifer Barnett: I agree with writeaway here. Van Dale is often incorrect I have discovered, here also. In GB-EN general usage gravy is made from jus. Where did I cite Wikipedia? My 3 metres of well used cookbooks and 40 years of gastronomy count for something here.
1 day 18 hrs
  -> Never mind van Dale, I found the definition in Collins Dictionary (a reference il all matters English) which, by the way, has no entry for "jus" in the sens of "sauce". And when did Wikipedia become an irrefutable source of information?//Not you, others.
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