About: Au jus

Facets (new session)
Description
Metadata
Settings
- Rule:
- Inverse Functional Properties:
- "Same As":

About: Au jus Goto Sponge NotDistinct Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)
QRcode icon

http://dbpedia.demo.openlinksw.com/describe/?url=http%3A%2F%2Fdbpedia.org%2Fresource%2FAu_jus&invfp=IFP_OFF&sas=SAME_AS_OFF

Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. 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.

Attributes	Values
rdf:type	Thing Food yago:WikicatSauces yago:Condiment107810907 yago:Flavorer107809368 yago:Food100021265 yago:Foodstuff107566340 yago:Ingredient107809096 yago:Matter100020827 yago:PhysicalEntity100001930 Food yago:Sauce107829412 yago:Substance100020090
rdfs:label	Au jus (en) Jus (Lebensmittel) (de) Au jus (it)
rdfs:comment	Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. 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. (en) Jus (IPA: [ʒyː], ; französisch für „Saft, Brühe“ aus lateinisch iūs, iūris (n.): „Brühe, Suppe“) ist die küchensprachliche Bezeichnung für konzentrierten, entfetteten Fleischfond oder Bratensaft, der beim Erkalten meist geliert. Er dient zur Verfeinerung von Bratensaucen, zum Ablöschen oder kalt in Würfel geschnitten als Garnierung von Aufschnitt oder kaltem Braten. (de) Au jus è un termine culinario francese che significa "con succo". Si riferisce a piatti di carne serviti insieme al liquido secreto dalla carne durante la cottura. Questo metodo di preparazione ha come scopo quello di esaltare il sapore degli alimenti. Il concetto di au jus ha preso piede nella cucina degli Stati Uniti, ove però può anche alludere a una salsa usata per condire la carne di manzo e servita a parte o sopra l'alimento, che può essere, ad esempio, la salsa gravy. (it)
foaf:name	Au jus (en)
name	Au jus (en)
foaf:depiction
dcterms:subject	World cuisine French cuisine Sauces Culinary terminology Types of food
Wikipage page ID	1888038 (xsd:integer)
Wikipage revision ID	1093064586 (xsd:integer)
Link from a Wikipage to another Wikipage	French words and phrases World cuisine Veal Cuisine of the United States Onion French cuisine French language Sugar French cuisine Sauces Culinary terminology Broth Gravy French dip sandwich Types of food Worcestershire sauce Dip (food) Soy sauce French dip Salt Sauce
Link from a Wikipage to an external page	http://www.wsu.edu/~brians/errors/french.html
sameAs	Au jus Au jus Au jus Au jus Au jus Au jus Au jus
serving size	100.0 (gram)
dbp:wikiPageUsesTemplate	dbt:Cn dbt:IPA-fr dbt:Infobox_food dbt:Italic_title dbt:Portal dbt:Refimprove_section dbt:Reflist dbt:Short_description
thumbnail	wiki-commons:Special:FilePath/French_dip.jpg?width=300
caption	French dip beef sandwich, with bowl of jus for dipping (en)
country	France (en)
type	Sauce, broth (en)
has abstract	Au jus (French: [o ʒy]) is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. 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. (en) Jus (IPA: [ʒyː], ; französisch für „Saft, Brühe“ aus lateinisch iūs, iūris (n.): „Brühe, Suppe“) ist die küchensprachliche Bezeichnung für konzentrierten, entfetteten Fleischfond oder Bratensaft, der beim Erkalten meist geliert. Er dient zur Verfeinerung von Bratensaucen, zum Ablöschen oder kalt in Würfel geschnitten als Garnierung von Aufschnitt oder kaltem Braten. (de) Au jus è un termine culinario francese che significa "con succo". Si riferisce a piatti di carne serviti insieme al liquido secreto dalla carne durante la cottura. Questo metodo di preparazione ha come scopo quello di esaltare il sapore degli alimenti. Il concetto di au jus ha preso piede nella cucina degli Stati Uniti, ove però può anche alludere a una salsa usata per condire la carne di manzo e servita a parte o sopra l'alimento, che può essere, ad esempio, la salsa gravy. (it)
prov:wasDerivedFrom	wikipedia-en:Au_jus?oldid=1093064586&ns=0
page length (characters) of wiki page	4485 (xsd:nonNegativeInteger)
serving size (g)	100.000000 (xsd:double)
type	Broth Sauce
foaf:isPrimaryTopicOf	wikipedia-en:Au_jus
is Link from a Wikipage to another Wikipage of	Californios (restaurant) Beef on weck Poutine Bhawoh Jue Bridge City Pizza List of cooking techniques Rick Stein's Cornwall Deglazing (cooking) List of regional dishes of the United States List of sandwiches Timeline of United States inventions (1890–1945) MasterChef New Zealand (series 3) Menu Chowdown Countdown French cuisine The Restaurant Marco Pierre White Oreilles d'âne Angela Hartnett at The Connaught Man Finds Food Man v. Food (season 6)

Faceted Search & Find service v1.17_git139 as of Feb 29 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 08.03.3330 as of Mar 19 2024, on Linux (x86_64-generic-linux-glibc212), Single-Server Edition (378 GB total memory, 59 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software