Baste

To flavor, glaze, or moisten a food by brushing or spooning on a liquid during cooking. The liquid can be pan drippings, margarine, butter, broth, fruit juice, marinade, glaze, or sauce.

Recipes

  1. Herb Roasted Turkey

    Baste turkey with herb-seasoned stock during roasting for a moist and delicious bird.

  2. Orange Cornish Hens

    A glaze of Dijon-style mustard and orange marmalade is used to baste the Cornish game hens during roasting and to flavor the gravy.

  3. Lime-Honey Glazed Chicken

    The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the chicken. Don't let the chicken marinate any longer than 2 hours; overmarinating in soy sauce and lime juice can make the texture of the meat spongy.

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Articles

  1. Perfect Thanksgiving Turkey: What’s the Secret?

    Tue, 20 Nov 2012

    close. Add some butter to the drippings that you baste with — but don’t baste too often. You lower the oven temperature every time you open the door. The idea that you must baste or your turkey will be dry is a myth; shorter cooking

  2. Pork Chops with Red Cabbage — The Perfect Winter-Warming Meal

    Wed, 8 Jan 2014

    with savory pork chops. Generously salted, I pan fried them in a generous amount of butter, using a spoon to periodically baste the chops with the browning butter. The trim of fat on the edges becomes delightfully crispy but dissolves like cotton candy

  3. Cooking with Fresh Mint: Herb Garden Tips & Recipes

    Tue, 4 Jun 2013

    minced garlic, a little lime juice, and soy sauce. Whip it up in a big bowl and toss in the cooked chicken for a light baste . Make sure, though, to skip the other ingredients in the chicken recipes if you’re going with this wonderful, post

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Videos

  1. How to Make the Best-Ever Roast Beef

    Fri, 10 Jun 2011

    sauce, we're gonna spread our beef with, so let's just baste it like so on the top and on the sides of our piece of meat ..... with our sauce and we'll leave a little bit in the bowl to baste it later as it cooks. So, now, we're gonna roast our beef

    Baste found at 2:43

    of our sauce, we're gonna spread our beef with, so let's just baste it like so on the top and on the sides of our piece of meat. So we'll keep basting away with our sauce and we'll leave a little bit in the bowl to baste it later as it cooks. So, now, we're gonna roast our beef for about an hour and 15 minutes, or until it
  2. How to Make French Bread

    Tue, 21 Feb 2012

    our egg and water. Let them mix in together. And using our baste brush, we're just gonna put that over our dough. So, we ..... about 15 to 20 minutes. After 20 minutes, we're then gonna baste it again with our eggy watery mixture and then bake again for

    Baste found at 6:59, 8:20

    our egg and water. Let them mix in together. And using our baste brush, we're just gonna put that over our dough. So, we're gonna do exactly the same thing with our other half of
    for about 15 to 20 minutes. After 20 minutes, we're then gonna baste it again with our eggy watery mixture and then bake again for a further 20 minutes then you can take it out
  3. How to Cook Stuffed Pork Chops

    Thu, 16 Feb 2012

    marmalade. I'm going to take some of this and just kind of baste the pork chop with the orange marmalade. This is gonna give ..... glistening and they're beautiful from the orange marmalade that we baste it and we're gonna continue to cook. Make sure that this

    Baste found at 11:16, 12:56

    marmalade. I'm going to take some of this and just kind of baste the pork chop with the orange marmalade. This is gonna give it, of course, tons of flavor and also add a little
    see, they're glistening and they're beautiful from the orange marmalade that we baste it and we're gonna continue to cook. Make sure that this reaches 165 degrees with your thermometer or when stick in a
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Food Blogs We Love

  1. Honey Mustard Chicken

    Wed, 2 Nov 2011

    This is a nice zesty baste for grilled chicken. You can use spicy mustard if you like it even zestier. And this recipe gives you enough of the sauce to really taste it Honey Mustard Chicken

  2. Braggin’ Rights Smoked Brisket

    Mon, 2 Jul 2012

    part of the smoker, fat side up, so as it cooks, the juices baste the meat. Cook the brisket until well done, and tender, 1 to 1 1/4 hours per pound. Every hour or so, baste the meat with the mop. When the meat is done cooking, remove it

  3. Tilapia with Pepitas

    Thu, 2 Feb 2012

    medium heat and saute tomatoes and capers 2 minutes. Add lemon and wine and simmer 1 minute. Add fish (browned side up) and baste with sauce. Remove fish to a plate. Add basil, pepitas, salt and pepper to pan and saute 30 seconds. Spoon over fish and

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