Glace de Viande
Origin: French
Concentrated meat stock, strong in flavour and used for adding body and colour to sauces.
viande: meat
vichy: with glazed carrots; also a brand of mineral water
vichyssoise: cold, creamy leek and potato soup ...
Glace de viande
Meat glaze or residue in the bottom of a pan after roasting or frying meat. Or concentrated meat stock.
Glaze ...
glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock.
Covered with white stock and boiled for several hours, skimmed and strained.
Jus de Viande A simple and basic gravy. Produced from the natural juices of roasted meat, deglazed with a little brown stock.
Jus Lie Thickened gravy.
viande: meat (e.g., viande en dés, meat chunks)
vierge: virgin (e.g., huile d'olive vierge, pure cold-pressed olive oil)
vieux: old, aged
vin: wine
vinaigre: vinegar (also vinaigrette, an oil and vinegar emulsion) ...
Viande
The French term for meat.
Vichyssoise
Traditionally, a cold potato and leek soup thickened with cream and garnished with chives. Now may also refer to many other tuber-based soups.
Vitamin E ...
Jus (Fr.): Juice. Jus de viande is meat gravy. Meat served au jus is served with its own juice or jus lie.
Jus lie (Fr.): Meat juice thickened lightly with arrowroot or cornstarch.
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The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine espagnole sauce. Espresso ...
The sauce is then simmered with a mirepoix, bouquet garni, and wine. The long, slow cooking help to purify and concentrate its flavor. It is finally strained through very fine muslin. Demi-glace and glace de viande are all structured around a fine ...
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jus (Fr.) Juice; au jus means meat served with its natural juices; jus de viande means gravy.
Kabeljau (Ger.) Cod.
Kabinett (Ger.) Superior or special reserve unsweetened wine, usually
estate-bottled and from the Rheingau.
 See also: Stock, Thicken, Glace, Cooking, Sauce
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