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But using the site for free AND blocking the ads doesn't feel like a great thing to do, which is why this box is so large and inconvenient.
Some sites will completely block your access, but I'm not doing that - I'm appealing to your good nature instead.
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Brooking's goal against Hungary was far better. Trevor was bending over to do his boot laces up when the ball hit him the head. He never headed a ball before or after.
Gravy is usually made with a bit of stock and the lovely bits that stick to the roasting pan, herbs, and salt and pepper. The mixture is thickened with flour, and perhaps a bit of butter is added in the end for some nice richness.
Like gravy, jus (pronounced zhoo) starts with the drippings from cooked meat. Unlike gravy, however, it is not thickened with flour; instead, the liquid is reduced until it reaches the desired consistency, which is usually thinner than gravy. Obviously it takes longer to reduce liquid to a silky, viscous consistency - that’s one reason you tend to see jus on menus more often than at your friend’s house accompanying the roast chicken.
So there you have it, jus is a reduction and gravy relies on a thickening agent.
One big difference when I reduce a sauce instead of thickening it, it always ends up too salty. Concentrates the flavours, but also the saltiness from the stock. Easier to bang a thickening agent in.
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