Au jus the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. "Jus" can be frozen for six months or longer, but the flavor may suffer after this time. American recipes "au jus" often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onion, or other ingredients to make something more like a gravy. The American "jus" is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef "jus" made by reducing beef
Basting (cooking) Basting (cooking) Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying