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Our Example INFORMATION CENTRE entries are designed to show you the functionality of our INFORMATION CENTRE.

A - Z of all your business relevant information, anything you want your teams to have access to, such as COSHH sheets for your chemicals, fire safety manual, company/staff handbook, new starter training forms, hygiene Certificates etc.

Because your site is cloud based your entire team can be issued a user name and password in order to give them the information and support to do there jobs effectively and they can access it from anywhere providing they have a smart device/ phone or computer.


Jus are juices given off naturally by food when cooked. It is used to enhance the flavour of dishes.

Jus is produced after cooking meat, by removing the fat from the resultant liquid or residue and after adding water bring to the boil and reduce.

Beef, veal, chicken and land meats can all produce the base of a good jus.

Other styles of jus can be made, for example, red wine jus can be made by adding red wine instead of water.

Jus, veal or beef for example, can also be made by reducing veal or beef stock to thicken it and intensify the flavours. It should reduce down to a thick, sauce consistency.

Making jus or stock is a fairly long process, so best started at the beginning of the day, but good stock equals good flavour and is well worth the effort.

In the US you will find “au jus”, meaning “with the broth”. Sandwiches such as French dip are served with a bowl of the broth to dip the sandwich in, hence the name.


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