Jus gras

Russian translation: в собственном соку

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:Jus gras
Russian translation:в собственном соку
Entered by: Anna Konar

13:48 Nov 29, 2010
French to Russian translations [PRO]
Nutrition / меню ресторана
French term or phrase: Jus gras
Le Carré d’Agneau rôti, cardes et verts de Bettes, girolles et Jus gras
Жирный соус? В меню ресторана звучит не очень.
Anna Konar
Russian Federation
Local time: 17:12
в собственном соку
Explanation:
http://www.caterersearch.com/Articles/2010/11/22/335158/mich...
"Jus gras translates as "fatty juice". English chefs call it "split sauce". At its simplest it's the dripping and gravy in the bottom of a roasting tin. Lean cuts of meat don't produce very much and vac-packed portions cooked in water baths none. One of the basic tastes and one of the best is in danger of leaking out of the professional repertoire"

--------------------------------------------------
Note added at 31 мин (2010-11-29 14:20:16 GMT)
--------------------------------------------------

Точнее говоря, это сок от запекания, которым потом поливают мясо.

--------------------------------------------------
Note added at 39 мин (2010-11-29 14:28:18 GMT)
--------------------------------------------------

http://www.russianfood.com/recipes/recipe.php?rid=12105
"Запеченная скумбрия хороша с жареным или отварным картофелем, политым соком, образовавшимся при запекании рыбы, и ломтиками лимона".
Selected response from:

Svetlana Chistiakova
Russian Federation
Local time: 19:12
Grading comment
Спасибо
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +4подливка из сока жаркого
KISELEV
3 +4в собственном соку
Svetlana Chistiakova
3политые жиром
Elena Robert


  

Answers


21 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
политые жиром


Explanation:
.

--------------------------------------------------
Note added at 27 mins (2010-11-29 14:15:31 GMT)
--------------------------------------------------

Вот рецепт, включающий искомое выражение:
http://www.menugourmet.com/fr/recette/betterave-et-comte-au-...
В 5-том пункте написано:
Napper ensuite ces tranches de betterave et de Comté de 5-6 cuillères à soupe de jus de poulet rôti ou de porc

jus - это жир, образовавшийся при приготовлении мяса, в духовке, например.

Elena Robert
France
Local time: 15:12
Native speaker of: Russian
Login to enter a peer comment (or grade)

27 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
в собственном соку


Explanation:
http://www.caterersearch.com/Articles/2010/11/22/335158/mich...
"Jus gras translates as "fatty juice". English chefs call it "split sauce". At its simplest it's the dripping and gravy in the bottom of a roasting tin. Lean cuts of meat don't produce very much and vac-packed portions cooked in water baths none. One of the basic tastes and one of the best is in danger of leaking out of the professional repertoire"

--------------------------------------------------
Note added at 31 мин (2010-11-29 14:20:16 GMT)
--------------------------------------------------

Точнее говоря, это сок от запекания, которым потом поливают мясо.

--------------------------------------------------
Note added at 39 мин (2010-11-29 14:28:18 GMT)
--------------------------------------------------

http://www.russianfood.com/recipes/recipe.php?rid=12105
"Запеченная скумбрия хороша с жареным или отварным картофелем, политым соком, образовавшимся при запекании рыбы, и ломтиками лимона".

Svetlana Chistiakova
Russian Federation
Local time: 19:12
Native speaker of: Russian
PRO pts in category: 4
Grading comment
Спасибо

Peer comments on this answer (and responses from the answerer)
agree  Sophie Dzhygir: J'aime bien !
1 hr
  -> Merci, Sophie :)

agree  yanadeni (X)
2 hrs
  -> Merci, Yana :)

agree  svetlana cosquéric
4 hrs
  -> Merci, Svetlana :)

agree  Lilia Delalande
1 day 7 hrs
  -> Merci, Lilia :)
Login to enter a peer comment (or grade)

50 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +4
подливка из сока жаркого


Explanation:
Словарь ресторанной лексики, М. и Ж-П. Дюбу, Москва, 2003

KISELEV
France
Local time: 15:12
Works in field
Native speaker of: Native in BulgarianBulgarian, Native in RussianRussian

Peer comments on this answer (and responses from the answerer)
agree  Anna Rioland
13 mins
  -> Спасибо!

agree  Adrian Celpan
22 hrs
  -> Спасибо, Адриан!

agree  Maria Deschamps
1 day 6 hrs
  -> Спасибо, Мария!

agree  Брюсов Брюсов (X)
1 day 7 hrs
  -> Спасибо, Маргарита!
Login to enter a peer comment (or grade)



Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.

KudoZ™ translation help

The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.


See also:
Term search
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search