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Explanation: love Tony's explanation. Pearlescent has been used for some time to describe types of paints so think it may catch on in culinary sense also
However, when sliced in half, the round, pearlescent juice vesicles, which are under pressure, ooze out of the fruit like a lava flow. Unlike the tender juice sacs in ...
hk.lifestyleasia.com/.../van-diemen-cocktails-in-hong-ko... - Hong Kong - Block all hk.lifestyleasia.com results
29 Jul 2011 – Van Diemen cocktails are made from the world's first pearlescent ... itself is made from Van Diemen vodka, cabernet sauvignon grape juice and ...
Hi Sandra, glad to be of help. Like you, not sure this is THE culinary term but for me "pearlescent" implies lustrous with pearl like beeds protruding. I was trying to think of something else using "beeds" but unfortunately I got the image/collocation of "beeds of sweat" of the chef in a hot kitchen!!
The finger limes link shows quite large pearl size beeds for "pearlescent". Someone might yet come up with the term in use, if there is one!
Do you know what sort of 'fondue' this is? Is it the sort of bits-of-meat-on-a-stick' type, or if not, do you know what it is a 'fondue' of? Surely not a cheese fondue??!!
The jus might not be directly related, of course, but just there to compelment it.
I can imagine what this dish looks like, but I wonder if the source of the jus is defined – with the powerful other ingredients (strong cheese with truffles) I'd assume it was beef. Personally, I never like leaving the likes of 'jus' unexplained in English, unless it's in a meat dish.
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Answers
3 hrs confidence:
jus glaze
Explanation: Throwing this out there because you're in a hurry – on the grounds that this is the opposite of an emulsion, how about 'truffled comté fondue with a jus glaze'? It doesn't get the idea of the pearls, but it does cover the iridescence of a suspension rather than an emulsion.
Nora Mahony Local time: 01:32 Native speaker of: English PRO pts in category: 10
Explanation: love Tony's explanation. Pearlescent has been used for some time to describe types of paints so think it may catch on in culinary sense also
However, when sliced in half, the round, pearlescent juice vesicles, which are under pressure, ooze out of the fruit like a lava flow. Unlike the tender juice sacs in ...
hk.lifestyleasia.com/.../van-diemen-cocktails-in-hong-ko... - Hong Kong - Block all hk.lifestyleasia.com results
29 Jul 2011 – Van Diemen cocktails are made from the world's first pearlescent ... itself is made from Van Diemen vodka, cabernet sauvignon grape juice and ...
Hi Sandra, glad to be of help. Like you, not sure this is THE culinary term but for me "pearlescent" implies lustrous with pearl like beeds protruding. I was trying to think of something else using "beeds" but unfortunately I got the image/collocation of "beeds of sweat" of the chef in a hot kitchen!!
The finger limes link shows quite large pearl size beeds for "pearlescent". Someone might yet come up with the term in use, if there is one!
Reference information: "perlé", terme utilisé dans les livres anciens pour illustrer les perles de gras qui se trouvent en suspension sur un jus.
Might be off-putting to Brits etc.
kashew France Specializes in field Native speaker of: English PRO pts in category: 19
Reference information: First of all, Sandra, no it doesn't mean it's been boiled.
I had this one myself a while back, and asked the chef himself, so I got the answer from the horse's mouth, as it were (at least I think it was that end...)
This is a jus that uses the principle of oil and water being immiscible; often, when making jus, sauces etc., we go to great lengths to emulsify them, so that the water and fat do mix (think of mayonnaise) — indeed, a few years back, every darned menu seemed to include an 'emulsion of...' something or other.
Here, it's the opposite: by avoiding it's making an emulsion, you end up with little sparkling 'bubbles' (the 'perles') of the oil etc. within the rest of the (water-based) jus — a bit like when you get little bits of oilive oil on the surface of the water you are going to cook your pasta in.
I remember my Mum's gravy being a bit like this with our Sunday roast, and Dad complaining that she should have separated it better to get rid of the grease.
Now just what you call that in EN, I'll leave to you to worry about!
-------------------------------------------------- Note added at 20 minutes (2011-10-11 12:45:58 GMT) --------------------------------------------------
Oops, 'its', apologies for the spurious apostrophe!
Tony M France Specializes in field Native speaker of: English PRO pts in category: 319
The translation workplace 
