Refers to the process of brushing or pouring liquid over the food while it is cooking. This prevents the food from drying out while cooking, and improves flavor.
Basting is most often recommended when roasting leaner cuts of meat. Because it is a dry-heat cooking method - meaning that no liquid is used with the meat - basting prevents the meat from drying out.
- It is recommended that you coat the bottom of your pan with a small amount of oil before roasting to prevent the meat drippings from burning onto the pan.
- You should start basting after the first half hour, or according to recipe.
- Keep an eye on the meat, and baste every 10 minutes or more depending on the size of the meat.
- The easiest tool to use for basting is a standard baster. The suction enables you to pull all those lovely juices into the baster and then drip them back over the meat precisely, and with little mess to yourself!
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