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.
Herb Roasted Turkey
Baste turkey with herb-seasoned stock during roasting for a moist and delicious bird.
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.
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.
Alabama-Style White BBQ Sauce – An Almost Labor-Free Sauce for Your Labor Day Grill
This incredibly easy to make Alabama white barbecue sauce was invented in 1925 by Robert “Big Bob” Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. When I first read this bit of culinary history, I had to smile, since I actually know the guy. Well, sort of. I’ve been to two bbq “boot camps,” run by champion pitmaster Chris Lilly , who trained under a guy, who trained under Big Bob Gibson. Hey, that’s only three degrees of separation. Ironically, Chris never made, or used the white sauce on anything we cooked, but still, I know a guy, who knew a guy, who knew THE guy. Some people find this concoction quite strange, but not me. It’s eerily similar to the Cornell chicken marinade , which I love. In fact, Mr. Robert C. Baker, the creator of the aforementioned recipe, may have borrowed the idea from Big Bob. I would investigate further, but I have real crimes to solve. Don’t let this mixture’s appearance stop you from trying what is a devastatingly delicious marinade, baste , and sauce. One tip for basting on the grill: make sure you do it towards the end of cooking, and not over too-high heat. You don’t want flame-ups, as that will cause an off taste. I brush on two or three applications to each side, over more indirect heat, and as you see in the video, it sears on nicely. As a table sauce, it’s great on any of the traditional barbecued meats, but since it’s really just a salad dressing, it’s also wonderful for making potato salad, coleslaw, and grilled vegetables. I hope you give this white barbecue sauce a try soon. Enjoy! Ingredients for about 3 cups of sauce: 2 cups mayonnaise 1/4 cup prepared extra-hot horseradish 1 teaspoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic powder 2 tsp yellow mustard juice of one lemon 1/2 cup apple cider vinegar
Perfect Thanksgiving Turkey: What’s the Secret?
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
Buying the Right Thanksgiving Turkey: 8 Thing You Didn’t Know
critics say that self-basting birds can be spongy, salty or flavorless. (5) If you’re too full of trepidation to baste your own bird, then the big turkey processors figured you might be too scared to thaw it (or, basically, touch it). That’s why they’ve recently come up with what may be the most fool-proof birds ever
How to Make French Bread
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 ..... about 15 to 20 minutes. After 20 minutes, we're then gonna baste it again with our eggy watery mixture and then bake again forour 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 offor 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
How to Cook Stuffed Pork Chops
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 thismarmalade. 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 littlesee, 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
How to Make Spaghetti and Meatballs
good stir, in there goes. Alright, so this is gonna be the baste of our meatballs. Now, a lot of people like doing spaghetti ..... and then we will add in our egg. So, this is gonna be the baste for our meatball mixture. So we can just mix that in very wellgood stir, in there goes. Alright, so this is gonna be the baste of our meatballs. Now, a lot of people like doing spaghetti with meatballs using ground beef, but honestly, ground turkey works just a well. So, let's get all of that in together, and then we will add in our egg. So, this is gonna be the baste for our meatball mixture. So we can just mix that in very well so all of that combines nicely. Now, we preheated
Food Blogs We Love
Honey Mustard Chicken
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
Braggin’ Rights Smoked Brisket
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
Tilapia with Pepitas
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