Short juice: A short juice is a juice made by deglazing the juices obtained after browning or browning the meat.
It is necessary either to deglaze with broth or with wine, but in small quantities to have a short juice and without resorting to a reduction.
For example, for a short honey juice, once the meat is cooked, we put a little honey in the cooking container in order to deglaze and just let heat.
We can in the same way make a short juice with a little beef broth ...
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