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The repeated pouring, spooning or brushing of liquid over a roast to prevent it from drying excessively while in the oven.
Basting is most often recommended for leaner roasts; most famously, the Thanksgiving Turkey. And that's certainly good advice. But really any cut benefits from basting, as it helps retain more juices, more flavor and develops richer color.
- One word: Baster. They work so much better than anything else.
- You should start basting after the first half hour, or according to recipe.
- As long as your roast is on a rack, don't be afraid to add a cup of water or two to the roasting pan for leaner roasts. You will have water to baste with and it will soon develop into a flavorful broth.
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