Glossary

Jus

The French word for juice, which can refer to both fruit and vegetable juices, as well as the natural juices exuded from meat. A dish (usually meat) that is served au jus is presented with its own natural juices.

Your Cookbook

Your favourites (0)
Your submissions (0)

Featured Food & Recipes

POPULAR
NEWLY ADDED
TOP RATED

Hainanese chicken rice
Osso bucco
Beef bourguignon
Paella
Singapore chilli crab
Orange-and-almond cake
Tiramisu
Beef rendang
Pad thai
Salt-and-pepper squid

Empanada special
Halo-halo
Barbecue pork belly skewers
Beef with sautéed mushrooms and bitter melon
Dutch berry biscuit roll
Peter's perfect sambal
Umu-cooked fish
Perfect grilled salmon
Filipino-style suckling pig
Seafood sinigang

Orange and almond cake
Pad thai
Beef bourguignon
Paella
Osso bucco
Marinated lamb backstrap (mechoui)
Sindhi biryani
Hainanese chicken rice
Salt and pepper squid
Black forest cake

Hot Tips

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Glossary

Strega

An Italian liqueur.

Glossary

Jus

Your Cookbook

Featured Food & Recipes

Hot Tips

Toasting spices

Glossary

Strega

MORE

BLOGS

WATCH VIDEO

RECIPES