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
Burjiko what one wants to cook. For example, when making "canjeero" (Somali flatbread), one uses a flat surfaced dish. A deep dish, however, is preferable when cooking sauce. Besides canjeero and sauce, burjikos are also often used to prepare pasta and meat dishes such as leg of lamb. Burjiko A Burjiko (also Burjico, Burjik and Burjic) is a Somali-style cooker or charcoal burning stove. It is used to prepare a variety of foods. The burjiko is made from sepiolite mined from Somalia's central district of El Buur. The cooking instrument itself parallels in function those found in the Western world. Due