A problem making jus
 

A friend of mine recently made a standing rib roast and attempted to
make the accompanying jus for it and it didn't turn out at all. He
used the Emeril recipe (i don't have it, sorry) and the result was
terrible. The liquid in the roasting pan all evaporated and burned
and the result was a quite nasty bit. My friend used a pyrex pan (I
guess instead of a proper roasting pan he used a 16x9 baking dish). I
thought that might be the problem, though I'm not sure.

Does anyone have any insight into this that I could pass on?

thx
-goro-

A problem making jus
 

Goro said...

> A friend of mine recently made a standing rib roast and attempted to
> make the accompanying jus for it and it didn't turn out at all. He
> used the Emeril recipe (i don't have it, sorry) and the result was
> terrible. The liquid in the roasting pan all evaporated and burned
> and the result was a quite nasty bit. My friend used a pyrex pan (I
> guess instead of a proper roasting pan he used a 16x9 baking dish). I
> thought that might be the problem, though I'm not sure.
>
> Does anyone have any insight into this that I could pass on?
>
> thx
> -goro-


Could've been too shallow jus level in a wide area allowing for quicker
evaporation. Probably turned his back on it for too long, also.

Probably should've deglazed the baking dish and poured the result into a
medium sauce pan and finished on the stove adding possibilities like beef
bullion, cream, cornstarch, etc., whisking constantly.

Andy

A problem making jus
 

In article
>,
Goro > wrote:

> A friend of mine recently made a standing rib roast and attempted to
> make the accompanying jus for it and it didn't turn out at all. He
> used the Emeril recipe (i don't have it, sorry) and the result was
> terrible. The liquid in the roasting pan all evaporated and burned
> and the result was a quite nasty bit. My friend used a pyrex pan (I
> guess instead of a proper roasting pan he used a 16x9 baking dish). I
> thought that might be the problem, though I'm not sure.
>
> Does anyone have any insight into this that I could pass on?
>
> thx
> -goro-

Uh, watch the roast and add a bit of water as needed???
Or wine.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

A problem making jus
 

In article
>,
Goro > wrote:

> A friend of mine recently made a standing rib roast and attempted to
> make the accompanying jus for it and it didn't turn out at all. He
> used the Emeril recipe (i don't have it, sorry) and the result was
> terrible. The liquid in the roasting pan all evaporated and burned
> and the result was a quite nasty bit. My friend used a pyrex pan (I
> guess instead of a proper roasting pan he used a 16x9 baking dish). I
> thought that might be the problem, though I'm not sure.
>
> Does anyone have any insight into this that I could pass on?
>
> thx
> -goro-

I made some for Christmas dinner's beast roast. I used beef base with
water in a small saucepan and simmered a grated carrot and some celery
and some onion, I believe, for maybe 5-10 minutes, then strained out the
vegetables. It was very good. Dilute it with water (and a wee dram of
red wine, maybe?) so it's not overly salty-tasting.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

A problem making jus
 

On Jan 14, 12:03�pm, Goro > wrote:
> A friend of mine recently made a standing rib roast and attempted to
> make the accompanying jus for it and it didn't turn out at all. �He
> used the Emeril recipe (i don't have it, sorry) and the result was
> terrible. �The liquid in the roasting pan all evaporated and burned
> and the result was a quite nasty bit. �My friend used a pyrex pan (I
> guess instead of a proper roasting pan he used a 16x9 baking dish). �I
> thought that might be the problem, though I'm not sure.
>
> Does anyone have any insight into this that I could pass on?

You shouldn't roast meat in glass, in fact nothing should be cooked in
glass.

A problem making jus
 

"Sheldon" > wrote in message
...
> On Jan 14, 12:03�pm, Goro > wrote:
>> A friend of mine recently made a standing rib roast and attempted to
>> make the accompanying jus for it and it didn't turn out at all. �He
>> used the Emeril recipe (i don't have it, sorry) and the result was
>> terrible. �The liquid in the roasting pan all evaporated and burned
>> and the result was a quite nasty bit. �My friend used a pyrex pan (I
>> guess instead of a proper roasting pan he used a 16x9 baking dish). �I
>> thought that might be the problem, though I'm not sure.
>>
>> Does anyone have any insight into this that I could pass on?
>
> You shouldn't roast meat in glass, in fact nothing should be cooked in
> glass.
>

tell that to corning.

--
C.D

A problem making jus
 

In article >,
"C.D" > wrote:

> "Sheldon" > wrote in message
> ...
> > On Jan 14, 12:03?pm, Goro > wrote:
> >> A friend of mine recently made a standing rib roast and attempted to
> >> make the accompanying jus for it and it didn't turn out at all. ?He
> >> used the Emeril recipe (i don't have it, sorry) and the result was
> >> terrible. ?The liquid in the roasting pan all evaporated and burned
> >> and the result was a quite nasty bit. ?My friend used a pyrex pan (I
> >> guess instead of a proper roasting pan he used a 16x9 baking dish). ?I
> >> thought that might be the problem, though I'm not sure.
> >>
> >> Does anyone have any insight into this that I could pass on?
> >
> > You shouldn't roast meat in glass, in fact nothing should be cooked in
> > glass.
> >
>
> tell that to corning.

Agreed.
--
Peace! Om

"Any ship can be a minesweeper. Once." -- Anonymous

A problem making jus
 

"Melba's Jammin'" > wrote in message
...
> In article
> >,
> Goro > wrote:
>
>> A friend of mine recently made a standing rib roast and attempted to
>> make the accompanying jus for it and it didn't turn out at all. He
>> used the Emeril recipe (i don't have it, sorry) and the result was
>> terrible. The liquid in the roasting pan all evaporated and burned
>> and the result was a quite nasty bit. My friend used a pyrex pan (I
>> guess instead of a proper roasting pan he used a 16x9 baking dish). I
>> thought that might be the problem, though I'm not sure.
>>
>> Does anyone have any insight into this that I could pass on?
>>
>> thx
>> -goro-
>
> I made some for Christmas dinner's beast roast. I used beef base with
> water in a small saucepan and simmered a grated carrot and some celery
> and some onion, I believe, for maybe 5-10 minutes, then strained out the
> vegetables. It was very good. Dilute it with water (and a wee dram of
> red wine, maybe?) so it's not overly salty-tasting.
> --
How weird. Why didn't the roast make its own?

A problem making jus
 

cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:


> "Melba's Jammin'" > wrote in
> message ...
>> In article
>>
>> .com>, Goro > wrote:
>>
>>> A friend of mine recently made a standing rib roast and
>>> attempted to make the accompanying jus for it and it didn't turn out
>>> at all. He used the Emeril recipe (i don't have
>>> it, sorry) and the result was terrible. The liquid in the
>>> roasting pan all evaporated and burned and the result was a quite
>>> nasty bit. My friend used a pyrex pan (I guess
>>> instead of a proper roasting pan he used a 16x9 baking
>>> dish). I thought that might be the problem, though I'm not sure.
>>>
>>> Does anyone have any insight into this that I could pass on?
>>>
>>> thx
>>> -goro-
>>
>> I made some for Christmas dinner's beast roast. I used beef base
>> with water in a small saucepan and simmered a grated
>> carrot and some celery and some onion, I believe, for maybe
>> 5-10 minutes, then strained out the vegetables. It was very good.
>> Dilute it with water (and a wee dram of red wine,
>> maybe?) so it's not overly salty-tasting. --

> How weird. Why didn't the roast make its own?


I guess people use terms like juice and gravy differently. If I had
something "au jus" I would expect the stuff to have been produced from
the meat and not thickened tho' I'd allow some seasoning. Anything else
is "gravy" to me.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

A problem making jus
 

"James Silverton" > wrote in message
...
> cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:
>
>
>> "Melba's Jammin'" > wrote in
>> message ...
>>> In article
>>>
>>> .com>, Goro > wrote:
>>>
>>>> A friend of mine recently made a standing rib roast and
>>>> attempted to make the accompanying jus for it and it didn't turn out at
>>>> all. He used the Emeril recipe (i don't have
>>>> it, sorry) and the result was terrible. The liquid in the
>>>> roasting pan all evaporated and burned and the result was a quite nasty
>>>> bit. My friend used a pyrex pan (I guess
>>>> instead of a proper roasting pan he used a 16x9 baking
>>>> dish). I thought that might be the problem, though I'm not sure.
>>>>
>>>> Does anyone have any insight into this that I could pass on?
>>>>
>>>> thx
>>>> -goro-
>>>
>>> I made some for Christmas dinner's beast roast. I used beef base with
>>> water in a small saucepan and simmered a grated
>>> carrot and some celery and some onion, I believe, for maybe
>>> 5-10 minutes, then strained out the vegetables. It was very good.
>>> Dilute it with water (and a wee dram of red wine,
>>> maybe?) so it's not overly salty-tasting. --
>
>> How weird. Why didn't the roast make its own?
>
>
> I guess people use terms like juice and gravy differently. If I had
> something "au jus" I would expect the stuff to have been produced from the
> meat and not thickened tho' I'd allow some seasoning. Anything else is
> "gravy" to me.
> --

I love "jus" (I still call it au jus, I'm an amurrikan dagnabit) because it
is just meat juice and seasoning. I HATE fake beef flavor, or anythihg dried
or in a bottle claiming to be beef anything. It always has that gross
bouillion taste to me. I had not gotten past the "beef base" to address the
idea of thickening.

A problem making jus
 

"cybercat" > wrote in message
...
>
> "James Silverton" > wrote in message
> ...
>> cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:
>>
>>
>>> "Melba's Jammin'" > wrote in
>>> message ...
>>>> In article
>>>>
>>>> .com>, Goro > wrote:
>>>>
>>>>> A friend of mine recently made a standing rib roast and
>>>>> attempted to make the accompanying jus for it and it didn't turn out
>>>>> at all. He used the Emeril recipe (i don't have
>>>>> it, sorry) and the result was terrible. The liquid in the
>>>>> roasting pan all evaporated and burned and the result was a quite
>>>>> nasty bit. My friend used a pyrex pan (I guess
>>>>> instead of a proper roasting pan he used a 16x9 baking
>>>>> dish). I thought that might be the problem, though I'm not sure.
>>>>>
>>>>> Does anyone have any insight into this that I could pass on?
>>>>>
>>>>> thx
>>>>> -goro-
>>>>
>>>> I made some for Christmas dinner's beast roast. I used beef base with
>>>> water in a small saucepan and simmered a grated
>>>> carrot and some celery and some onion, I believe, for maybe
>>>> 5-10 minutes, then strained out the vegetables. It was very good.
>>>> Dilute it with water (and a wee dram of red wine,
>>>> maybe?) so it's not overly salty-tasting. --
>>
>>> How weird. Why didn't the roast make its own?
>>
>>
>> I guess people use terms like juice and gravy differently. If I had
>> something "au jus" I would expect the stuff to have been produced from
>> the meat and not thickened tho' I'd allow some seasoning. Anything else
>> is "gravy" to me.
>> --
>
> I love "jus" (I still call it au jus, I'm an amurrikan dagnabit) because
> it is just meat juice and seasoning. I HATE fake beef flavor, or anythihg
> dried or in a bottle claiming to be beef anything. It always has that
> gross bouillion taste to me. I had not gotten past the "beef base" to
> address the idea of thickening.
Just to clarify the French, au jus is not an 'it'. In other words, you
cannot make 'au jus', because it means 'with the juice', so you can only
have it that way.

I think the problem is that, with a smaller roast that is cooked rare, there
just isn't enough blood until you've sliced it, and if you stop there to
season and heat the juices, things go awry.elsewhere.

There aren't a lot of choices at that point, but you can buy the real thing
in concentrate, add water, and let it warm with your seasonings (the core of
an onion is what I like) while your meat roasts. Your other option is to
cook the meat to medium, and you'll have plenty of juice.

A problem making jus
 

In article >,
"cybercat" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article
> > >,
> > Goro > wrote:
> >
> >> A friend of mine recently made a standing rib roast and attempted to
> >> make the accompanying jus for it and it didn't turn out at all. He
> >> used the Emeril recipe (i don't have it, sorry) and the result was
> >> terrible. The liquid in the roasting pan all evaporated and burned
> >> and the result was a quite nasty bit. My friend used a pyrex pan (I
> >> guess instead of a proper roasting pan he used a 16x9 baking dish). I
> >> thought that might be the problem, though I'm not sure.
> >>
> >> Does anyone have any insight into this that I could pass on?
> >>
> >> thx
> >> -goro-
> >
> > I made some for Christmas dinner's beast roast. I used beef base with
> > water in a small saucepan and simmered a grated carrot and some celery
> > and some onion, I believe, for maybe 5-10 minutes, then strained out the
> > vegetables. It was very good. Dilute it with water (and a wee dram of
> > red wine, maybe?) so it's not overly salty-tasting.
> > --
> How weird. Why didn't the roast make its own?

Perhaps because of its size? I don't know. It was small -- only 3-1/2
pounds. There was some fat in the bottom of the pan, and not much of
it. No liquid, though.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

A problem making jus
 

In article >,
"James Silverton" > wrote:

> cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:
>
>
> > "Melba's Jammin'" > wrote in
> > message ...
> >> In article
> >>
> >> .com>, Goro > wrote:
> >>
> >>> A friend of mine recently made a standing rib roast and
> >>> attempted to make the accompanying jus for it and it didn't turn out
> >>> at all. He used the Emeril recipe (i don't have
> >>> it, sorry) and the result was terrible. The liquid in the
> >>> roasting pan all evaporated and burned and the result was a quite
> >>> nasty bit. My friend used a pyrex pan (I guess
> >>> instead of a proper roasting pan he used a 16x9 baking
> >>> dish). I thought that might be the problem, though I'm not sure.
> >>>
> >>> Does anyone have any insight into this that I could pass on?
> >>>
> >>> thx
> >>> -goro-
> >>
> >> I made some for Christmas dinner's beast roast. I used beef base
> >> with water in a small saucepan and simmered a grated
> >> carrot and some celery and some onion, I believe, for maybe
> >> 5-10 minutes, then strained out the vegetables. It was very good.
> >> Dilute it with water (and a wee dram of red wine,
> >> maybe?) so it's not overly salty-tasting. --
>
> > How weird. Why didn't the roast make its own?
>
>
> I guess people use terms like juice and gravy differently. If I had
> something "au jus" I would expect the stuff to have been produced from
> the meat and not thickened tho' I'd allow some seasoning. Anything else
> is "gravy" to me.

:-) My liquid "juice" was liquid and not thickened with anything. I
would never have called it gravy.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."

A problem making jus
 

"K" > wrote:

> Just to clarify the French, au jus is not an 'it'. In other words, you
> cannot make 'au jus', because it means 'with the juice', so you can only
> have it that way.

Oh for ****'s sake, I know that. That was the point of my comment. Ugh.

A problem making jus
 

James Silverton wrote:
> cybercat wrote on Wed, 14 Jan 2009 15:53:33 -0500:
>
>
>> "Melba's Jammin'" > wrote in
>> message ...
>>> In article
>>>
>>> .com>, Goro > wrote:
>>>
>>>> A friend of mine recently made a standing rib roast and
>>>> attempted to make the accompanying jus for it and it didn't turn out
>>>> at all. He used the Emeril recipe (i don't have
>>>> it, sorry) and the result was terrible. The liquid in the
>>>> roasting pan all evaporated and burned and the result was a quite
>>>> nasty bit. My friend used a pyrex pan (I guess
>>>> instead of a proper roasting pan he used a 16x9 baking
>>>> dish). I thought that might be the problem, though I'm not sure.
>>>>
>>>> Does anyone have any insight into this that I could pass on?
>>>>
>>>> thx
>>>> -goro-
>>>
>>> I made some for Christmas dinner's beast roast. I used beef base
>>> with water in a small saucepan and simmered a grated
>>> carrot and some celery and some onion, I believe, for maybe
>>> 5-10 minutes, then strained out the vegetables. It was very good.
>>> Dilute it with water (and a wee dram of red wine,
>>> maybe?) so it's not overly salty-tasting. --
>
>> How weird. Why didn't the roast make its own?
>
>
> I guess people use terms like juice and gravy differently. If I had
> something "au jus" I would expect the stuff to have been produced from
> the meat and not thickened tho' I'd allow some seasoning. Anything else
> is "gravy" to me.

You got that right. "Jus" is just French for juice as in
"pan juices". Roast beef au jus is just roast beef with some
of the pan juices on it. Anything else is gravy.
You don't make "jus", the roast makes it. Gravy you have to make.
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?