Heston & The Fat Duck

[Fnaar]

Crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream or sauce
'Jus' means the natural juices given off by the food

I think the Australian site here has it just about right:

Creme Anglaise: French showing-off custard.
Crudite: Raw veg served as a snack to dunk into a sauce like a garlic mayo. Used to punish small Parisian children when they are bad; nothing scares a small French child more than the prospect of raw carrot when it means they will miss the cheese trolley.
Cuisson: French for "cooking" but used by chefs to sound wiser when they talk about something being perfectly cooked, eg: "Be careful with your cuisson on those French fries Albert".
Degustation: Lots of small courses served one after another, like a prison sentence.
Hors d'oeuvre: Little snacks served with drinks. Incorrectly referred to in the plural. There is no plural – just like there is no plural of sheep.

 

[Archie_tect]

Makes a loss... then what's the point?

 

[User482]

oven chips? http://www.nigella.com/recipes/view/home-made-oven-chips-791

actually mrs beeton uses whole eggs, recipe 1423 here > http://www.mrsbeeton.com/29-chapter29.html. All crème Anglaise recipes i have see including Micchel rouxs here> http://www.clarencecourt.co.uk/recipes/crme-anglaise/

Yes, the clue is in the name "oven chips" it tells us the cooking method when it's other than would be assumed.

Mrs Beeton uses egg yolks. I know this because I made custard to her recipe last week - egg yolks, caster sugar, milk and vanilla. In any case, there's not a huge difference. I note that some recipes for creme anglaise use a mix of whole eggs and yolks.

 

[Large]

I think the Australian site here has it just about right:

Creme Anglaise: French showing-off custard.
Crudite: Raw veg served as a snack to dunk into a sauce like a garlic mayo. Used to punish small Parisian children when they are bad; nothing scares a small French child more than the prospect of raw carrot when it means they will miss the cheese trolley.
Cuisson: French for "cooking" but used by chefs to sound wiser when they talk about something being perfectly cooked, eg: "Be careful with your cuisson on those French fries Albert".
Degustation: Lots of small courses served one after another, like a prison sentence.
Hors d'oeuvre: Little snacks served with drinks. Incorrectly referred to in the plural. There is no plural – just like there is no plural of sheep.

I have an Aussie cookery book that has a glossary in which there is the following entry:

Prosecco - medium-dry Italian sparking wine, best served with breakfast.

They certainly know how to party down under

 

[User482]

If i see gravy on a pub menu i accept it may well be made with commercial gravy powder

http://www.cateringsupplier.co.uk/shop/products/gr02800.htm



If the menu says Jus and they serve the above they are breaching description laws

If the menu says "jus" and it is anything other than cooking juices, it is an incorrect description.

 

[Fnaar]

If the menu says "jus" and it is anything other than cooking juices, it is an incorrect description.

If the menu says 'jus', I peer into my wallet and say "Hey, anyone fancy a pizza?"

 

[Archie_tect]

PK99: 5/2
User482: 100/30
Fnaar: 20/1
Large: 25/1
50/1 Bar

 

[PK99]

Yes, the clue is in the name "oven chips" it tells us the cooking method when it's other than would be assumed.

.

Just as pan fried tells us the cooking method! Heat conduction from the pan not wholly or partially submerging in oil

Mrs Beeton uses egg yolks. I know this because I made custard to her recipe last week - egg yolks, caster sugar, milk and vanilla. In any case, there's not a huge difference

where did you source the recipe? the original Beeton or some bastardised modern version?

another Beerton original source:


This is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of creating a traditional custard of milk and eggs flavoured with sugar and brandy for uses with puddings.

404. INGREDIENTS.—1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-beeton-custard-sauce
Copyright © celtnet

 

[PK99]

If the menu says "jus" and it is anything other than cooking juices, it is an incorrect description.

You are wrong
Lets try a different explanation

:Definition: In the culinary arts, the term au jus (pronounced "oh-ZHOO") traditionally refers to a dish of roasted meat that is served with its own juices.

In its simplest form, jus is simply the pan-drippings from the roasted meat. In practice, the jus is enhanced by deglazing the pan with stock and then simmering the liquid with mirepoix* before straining and serving. But the jus is unthickened, which is what distinguishes it from apan gravy.

*A mirepoix can be a combination of celery, onions, and carrots. There are many regional mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices

 

[User482]

Just as pan fried tells us the cooking method! Heat conduction from the pan not wholly or partially submerging in oil

Yes, which is unnecessary unless one would assume otherwise. Just as there's no need to tell us when chips are deep fried.

where did you source the recipe? the original Beeton or some b******ised modern version?

My book, which is a collection taken from the original. A quick google tells me there are varying creme anglaise recipes, using whole eggs or yolks, vanilla or not, brandy etc, so what's your point?

 

[User482]

You are wrong
Lets try a different explanation

:Definition: In the culinary arts, the term au jus (pronounced "oh-ZHOO") traditionally refers to a dish of roasted meat that is served with its own juices.

In its simplest form, jus is simply the pan-drippings from the roasted meat. In practice, the jus is enhanced by deglazing the pan with stock and then simmering the liquid with mirepoix* before straining and serving. But the jus is unthickened, which is what distinguishes it from apan gravy.

*A mirepoix can be a combination of celery, onions, and carrots. There are many regional mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices

In other words, it is a mis-description. If only we had perfectly good English words to describe a liquid made with meat juices and various additions...

 

[Fnaar]

Is everything in the Fat Duck fried in duck fat?
Can "creme anglaise" be meaningfully used in some kind of smutty euphemism?
If the French for mustard is moutard, thrn surely custard should be coutard?
I'll butt out at this point, as I have to go buy a feckin' arbre de Noël

 

[PK99]

Yes, which is unnecessary unless one would assume otherwise. Just as there's no need to tell us when chips are deep fried.
?

What does "Fried fillet of salmon" mean?

What does "Pan-fried fillet of salmon" mean?

Because until now you have not known there was a difference does not mean you are correct.

try looking here for the details of a "pan fried" chicken recipe. > http://www.enjoy-how-to-cook.com/pan-fried-chicken.html
"Place a bit of oil in your pan. It should be just enough to thinlycoat the bottom when the pan is hot, about a tablespoon or two."

and here for what google has to say:

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

 

[PK99]

Is everything in the Fat Duck fried in duck fat?
Can "creme anglaise" be meaningfully used in some kind of smutty euphemism?
If the French for mustard is moutard, thrn surely custard should be coutard?
I'll butt out at this point, as I have to go buy a feckin' arbre de Noël

Oh you clever batard!

 

[User482]

What does "Fried fillet of salmon" mean?

What does "Pan-fried fillet of salmon" mean?

Because until now you have not known there was a difference does not mean you are correct.

try looking here for the details of a "pan fried" chicken recipe. > http://www.enjoy-how-to-cook.com/pan-fried-chicken.html
"Place a bit of oil in your pan. It should be just enough to thinlycoat the bottom when the pan is hot, about a tablespoon or two."

and here for what google has to say:

Fried chicken (also referred to as Southern fried chicken) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

It's a mistake on your part to resort to google, given that it uses pan and shallow fried interchangeably. Try it!

I would take fried fillet of salmon to mean fried in a pan in a small amount of oil, unless it says otherwise. So would anyone else, which is why the addition of "pan" is superfluous.

I'm perfectly aware of the differences between frying methods, thanks. To assume that someone disagrees with you because of ignorance on their part is supremely arrogant of you.