Jus is a French term meaning “juice” that refers to the natural juices extracted from meat, poultry, or vegetables during the cooking process. In culinary contexts, it specifically denotes a sauce made from these juices, often enhanced with additional ingredients like stock, wine, herbs, or spices. Jus can be served alongside dishes as a flavorful accompaniment, providing moisture and richness. The term is commonly used in fine dining and gourmet cooking, where the quality and depth of flavor in the jus are essential for elevating the dish. It differs from gravy, which is typically thicker and may include a roux or other thickening agents. In essence, jus is prized for its concentrated taste and is a hallmark of well-executed culinary practices.
Nylig publiserte tall viser at nyutdannede jurister opplevde en historisk sterk jobbmarked i 2023, med høye ansettelsesrater og lønninger. Dessverre indikerer data at kommende kull ikke vil oppleve de samme…