J

Jacquarding

The process of puncturing needle-thin holes into a piece of meat to tenderise it. This is an alternative to using chemicals or marinade.

Julienne

A method of cutting food into short, thin strips.

Jus

A term which refers to the “juice” or pan drippings that are produced from the meat during the cooking process, this is then served with the meat as a flavour intensifying gravy.