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.

Process

In the process of basting, juices are dripped over the surface of the meat during cooking. This is often done with a basting brush or a baster, which is a bulbous, long-handled utensil shaped somewhat like a large eyedropper. The purpose of basting is to moisten, brown, and flavor the meat, adding to its overall taste and juiciness.

Purpose

The purpose of basting is to keep meats moist during the cooking process and also to apply or enhance flavor. This can be achieved by using a basting brush or a basting bulb to spread the basting liquid onto the meat, or by using a cooking process that naturally bastes the meat. This is often done in the creation of roasts, grilled meat, and other meat dishes.

Basting liquids

Basting liquids can be as simple as water or as complex as a specially prepared marinade, sauce, or stock. The choice of basting liquid can greatly affect the flavor and moisture content of the meat. Some commonly used basting liquids include butter, oil, and barbecue sauce.

Basting in grilling

Basting is a common technique in grilling. It involves brushing or spooning the basting liquid onto the meat, often repeatedly. This not only adds flavor, but also helps to prevent the meat from drying out.

Basting in roasting

In roasting, basting is performed by spooning the juices from the bottom of the roasting pan back over the top of the meat. This helps to keep the meat moist and adds flavor.

See also

• Marination
• Braising
• Cooking techniques