Nothing to hide with this new Jus

9th January 2009, 3:10pm

With quality an increasingly key driver for consumers1, chefs can struggle to offer that unmistakeable homemade taste within the time restraints of a busy pub kitchen.

has launched its NEW Signature Beef Jus, offering professional chefs all the taste and performance of a kitchen-made jus in seconds.

Signature Beef Jus is the ultimate jus solution, developed to meet the exacting demands of the discerning chef. Made purely from beef bones, vegetables and herbs, as a chef would, it is the perfect base for professionals' sauces.

Recommended by the prestigious Craft Guild of Chefs, Signature Beef Jus can be used straight from the pack and added to reductions of wine, cream and herbs to make the finest finished sauces.

Just like a kitchen-made jus, Signature Beef Jus is full of naturally occurring gelatine and meatiness, making it excellent for foaming, jelly cubes and glazing. However, it is also deliberately basic so each chef can add his/her own ingredients to create their own signature sauces.

Nigel Crane, managing director of Essential Cuisine, said: "For the first time, chefs can save valuable time in the kitchen with a pre-prepared jus that does not compromise on quality or performance, enabling them to focus on the final dish. Signature Beef Jus offers a clean, meaty flavour, a mirror-like sheen and that viscous mouth feel that is so vital in a sauce base."

Signature Beef Jus
· 100% natural ingredients (just like your own jus)
· Tastes, behaves and performs (just like your own jus)
· Free from artificial colours and preservatives, and added MSG
· Simply add your reductions and garnishes to make your own signature jus

© Cost Sector Catering

Latest News

Host Contract Management unveils new appointments to senior management

Host Contract Management has announced s… More…

10th February 2012, 9:17am

DBC Foodservice appoints new board member

DBC Foodservice has appointed Simon King… More…

8th February 2012, 9:47am

Sir David Michels FIH is new president of the Institute of Hospitality

Sir David Michels FIH officially assumed… More…

8th February 2012, 9:12am

WIN A TABLE AT THE HOTELYMPIA PARTY 2012

With only a few tickets remaining, Dewbe… More…

7th February 2012, 11:18am

Click here to subscribe to the Cost Sector RSS Feed

RSS Feed Subscribe

In this current issue…
In this current issue…

January 2012

 

Click here to read the latest issue of Cost Sector Catering magazine


Click here
to read our mobile friendly version

 

View The Archive

Case Studies - Standex SkyscraperCSC Awards 2012 - Sponsor HeaderJus Rol Feb 2012CSC Photo Gallery buttonApetito Skyscraper Sep 2011PS100: HeaderParmigiano Reggiano Sky Jan 2012CSC Awards 2012 - ApetitoAsk the expertsPS100: DolmioCSC Awards 2012 - BrakesPS100: Dr OetkerPS100: FalconCSC Awards 2012 - DBCPS100: WilliamsPS100: McCainCSC Awards 2012 - DiscoveryPS100: Uncle BensPS100: UnileverCSC Awards 2012 - HobartCSC Awards 2012 - McCainCSC Awards 2012 - MoffatCSC Awards 2012 - Nero & BiancoCSC Awards 2012 - PerosCSC Awards 2012 - Premier FoodsCSC Awards 2012 - Purple Foodservice SolutionsCSC Awards 2012 - Unilever Food SolutionsCSC Awards 2012 - 3663CSC Live - Skyscraper 1SUBSCRIBE NOWCSC Live - Skyscraper 2