Originally Posted by kallyn
I can't ever get stock to gel unless I put feet in it.
One time though I roasted a chicken and made an au jus sauce from the drippings and the leftover au jus gelled, which was pretty cool.
Sorry, I am off topic and not meaning to pick on you! But, this is one of my biggest pet peeves in the world!
"au jus"!! The sauce is a "Jus". Au means with so you don't need to say you made or had an "au jus", just "Jus". If one desires to say "au jus" you could refer to that in relation to what you had it with i.e. roast beef au jus.
It's not nearly as bad as when I once read a menu that said "with a la mode" sigh.
The pedantic has finished and I apologize for the hijack!!