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jus de déglaçage

English translation: deglazing

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:déglaçage
English translation:deglazing
Entered by: Nikki Scott-Despaigne
Options:
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02:54 Sep 4, 2001
French to English translations [PRO]
French term or phrase: jus de déglaçage
Dish on a menu.
"Filet de veau rôti au four, anvets à la crème, fine purée de golden, fricassé de cèpes, JUS DE DEGLACAGE".

I have a definition but still can't find out how to say this in English. Any experts out there? Alix?

déglacer = deglaze
sucs de cuisson mélangés à du vin pour obtenir la sauce : thickened with...
(Dico Gastronomique FR/AN, La Maison du Dictionnaire
Nikki Scott-Despaigne
Local time: 19:08
deglazing sauce
Explanation:
I presume there's a recipe? If there's none, this page has one + a good explanation:

http://www.corkcuisine.com/html/deglazing.html

Sorry if I don't paste the link on the active line of the page, but yesterday proz was not admitting any active links in French or German.
Selected response from:

Parrot
Spain
Local time: 19:08
Grading comment
The reference was extremely useful as the same site dsecribed how to make the sauces using the "deglazing juices". I already had a definition so knew what it was. I was just a bit worried that on a menu for a dinner taking place in a château that using a term which might not be understood would be worse than using a lengthier explanation. I want these people to know what they are eating. I have left the odd French expression in here and there but for this one I went for "served in a sauce made from its own cooking juices and wine". Any suggestions for a more succint version would be appreicated. Don't hesitate to hit the "comment" button!
4 KudoZ points were awarded for this answer

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Summary of answers provided
na +1deglazing sauce, deglazing juices
VBaby
na +1deglazing sauce
Parrot
naAnti-freeze
1964
naWINE STOCK/ WINE DILUTED MEAT JUICESBOB DE DENUS
naice removal juice
bharg
nacould it be
Poornima Iyengar


  

Answers


27 mins
could it be


Explanation:
Deglazing with the casserole juices?

Plz check if the link given below serves ur purpose
HTH
Poornima


    Reference: http://www.france-amerique.com/Gastronomie/recette/viande.ht...
Poornima Iyengar
Local time: 23:38
Native speaker of: English
PRO pts in pair: 174
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28 mins peer agreement (net): +1
deglazing sauce


Explanation:
I presume there's a recipe? If there's none, this page has one + a good explanation:

http://www.corkcuisine.com/html/deglazing.html

Sorry if I don't paste the link on the active line of the page, but yesterday proz was not admitting any active links in French or German.

Parrot
Spain
Local time: 19:08
Native speaker of: Native in EnglishEnglish
PRO pts in pair: 1861
Grading comment
The reference was extremely useful as the same site dsecribed how to make the sauces using the "deglazing juices". I already had a definition so knew what it was. I was just a bit worried that on a menu for a dinner taking place in a château that using a term which might not be understood would be worse than using a lengthier explanation. I want these people to know what they are eating. I have left the odd French expression in here and there but for this one I went for "served in a sauce made from its own cooking juices and wine". Any suggestions for a more succint version would be appreicated. Don't hesitate to hit the "comment" button!

Peer comments on this answer (and responses from the answerer)
agree  Alexandra Hague: I think that sounds good Nikki. Unfortunately, you can't really go for Gravy here! (he he!)
2 hrs
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30 mins
ice removal juice


Explanation:
I made this up from two definitions of jus and deglacage from the GDT.
HTH


    Reference: http://www.granddictionnaire.com
bharg
India
Local time: 23:38
Native speaker of: English
PRO pts in pair: 94
Login to enter a peer comment (or grade)

36 mins peer agreement (net): +1
deglazing sauce, deglazing juices


Explanation:
Not surprisingly, there doesn't seem to be a commonly used English expression. Most recipes just explain how to deglaze and some brave attempts at translation (see the Beaujolais duck recipe below) are tentative ("the juice that you got from deglazing").
Unless you want to keep the French expression, deglazing sauce or deglazing juices would be both correct and self explanatory.
Bon appétit!


    Reference: http://www.bristolfarms.com/archives/melindaarchive11.html
    Reference: http://www.beaujolais.net/eng/gourmand/canard.htm
VBaby
Local time: 18:08
Native speaker of: Native in FrenchFrench
PRO pts in pair: 401

Peer comments on this answer (and responses from the answerer)
agree  Stephanie Bachelay
1 min
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56 mins
Anti-freeze


Explanation:
That is used not only automotive context but in some food context as well. There are some entries in google.
but I am not sure if tha might be a " souce" mostly used as ingredient.

1964
Turkey
Local time: 21:08
Native speaker of: Native in TurkishTurkish
PRO pts in pair: 294
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58 mins
WINE STOCK/ WINE DILUTED MEAT JUICES


Explanation:
OF COURSE THIS DOES NOT SOUND NOR PROBABLY GIVE JUSTICE TO THE JUS DE DEGLACAGE.

IF WRITING A MENU I WOULD RETAIN THE FRENCH TERM AS IS MOST OFTEN DONE.

FOLLOWS THE MEANING FOUND IN THE LAROUSE GASTRONOMIQUE...ENGLISH VERSION.

DEGLACAGE: A TECHNICAL TERM IN FRENCH COOKERY FOR THE OPEREATION OF POURING ANY LIQUID INTO THE PAN IN WHICH FOOD HAS BEEN COOKED IN BUTTER OR SOME OTHER FAT.
MOST COMMONLY WINE IS USED FOR THIS PURPOSE. IT IS HEATED AND STIRRED IN THE PAN SO THAT ALL THE CONCENTRATED JUICES ARE INCORPORATED INTO IT . WHITE OR BROWN STOCKS, CREAM OR VINEGAR CAN ALSO BE USED.

OTHER SUGGESTION IS TO WRITE THE FRENCH TERM ON THE MENU FOLLOWED BY THE EXPLANATION IN PARENTHESIS I.E.

JUS DE DEGLACAGE ( PAN COOKED MEAT JUICES IN A FINE WINE FOR ENHANCED FLAVOUR)
OR WHATEVER FANCIES YOUR CREATIVITY)

GOOD LUCK


BOB DE DENUS
Local time: 04:08
Native speaker of: Native in EnglishEnglish, Native in FrenchFrench
PRO pts in pair: 409
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