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Post Link Posted: Mon Oct 21 2013 8:24 am
Post subject: Coulis jus or veloute?
Reply to Thumper Reply with quote





What is the difference between them?





veloute Coulis jus
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Post Link Posted: Mon Oct 21 2013 10:27 am
Post subject: Re: Coulis jus or veloute?
Reply to sf Reply with quote



On Mon, 21 Oct 2013 13:24:24 +0100, "Thumper" <thumper88>
wrote:


Quote:
What is the difference between them?


GGIYF. Where did you dig that up? The coulis au jus you're asking
about is called gravy today. A modern day coulis is made with
vegetables if it's intended to be used with meat, but we mainly think
of it as a fruit sauce.

Better questions would have been:

1. What is the difference between béchamel and velouté?
2. What is the difference between coulis au jus and demi glace?





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Post Link Posted: Mon Oct 21 2013 5:23 pm
Post subject: Re: Coulis jus or veloute?
Reply to Thumper Reply with quote



"sf" <sf> wrote in message
news:arca69tdk3fk7iiql47mehm40hs6gnu90b@4ax.com...

Quote:
On Mon, 21 Oct 2013 13:24:24 +0100, "Thumper" <thumper88@ntlworld.com
wrote:

What is the difference between them?

GGIYF. Where did you dig that up? The coulis au jus you're asking
about is called gravy today. A modern day coulis is made with
vegetables if it's intended to be used with meat, but we mainly think
of it as a fruit sauce.


Still trying to work out what GGIYF means. I've always called gravy gravy,
its chefs using poncey french culinary words that started calling it coulis.

Quote:

Better questions would have been:

1. What is the difference between béchamel and velouté?


My answer would be; bechamel is a sauce, veloute is a smooth (blended) soup.
At least that's what it has been on UK Masterchef.


Quote:
2. What is the difference between coulis au jus and demi glace?


You've told me the first, but I don't know the other. You will have to tell
me.

Thumper












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