Cooking juice: The cooking juice is the liquid more or less rich in flavors and nutritive principles, which is formed during the cooking of a meat or a vegetable. Especially abundant when this cooking is done covered, the juice also flows from the roasted meats and is used to baste them.
Some preparations are said to be "au jus" when they are cooked or finished with a savory and well-flavoured cooking juice, in particular vegetables, cocotte eggs, pasta and...
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