Hi All,
So I just made TK's Red Wine Jus from his Bouchon cook book. it went very well and came out great. I have no idea why I don't strain all of my sauces with my lab sieve because it basically cleared it all up in one go.
My question is, because I unfortunately wasn't able to use homemade veal stock (I used More Than Gourmet's condensed version and added water as per instructions on back), I don't have as much gelatin and therefore body.
I believe a jus is not supposed to be very thick like a syrup, but I don't think it should be only slightly thicker than water.
I want to be able to spoon it onto my plate tomorrow night and have it stick for the most part to the plate, where I put it. I don't want what always happens; it slides all around the plate and ruins my presentation.
I had two ideas about this:
1. Take the 2 cups of jus and reduce it more, hopefully thickening it, but losing more product and therefore have less to place on my 4 plates.
2. Add some xanthan gum. What percentage? .01 or .02 by weight?
Thoughts?
