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.
Basting a turkey with a turkey baster
Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.[1]
If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces.[2]
A baster. The flexible rubber end of the baster (beige in the image) can have a different color.
To prevent this, the easiest solution is to place the meat in a closed oven bag, which traps evaporating moisture and does not let it disseminate into the oven space and then out to the kitchen.[3] The meat is "auto-basted" when the air trapped inside the bag reaches the point of its maximum possible moisture content, and the resulting precipitate forms into drops on the surfaces of the meat or the wall of the bag. The drops roll down to the lowest point of the closed space, where the meat sits and cooks in the resulting juices. This technique often requires minimal or no added liquids other than what the meat already contains, for loss of moisture is virtually negligible from inside the bag.[4] Perhaps even better, some oven pans are designed to carry a lid.
Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven.[5]
This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavor to them, for example chicken chasseur.[6]
Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat.
basting, cooking, this, article, possibly, contains, original, research, please, improve, verifying, claims, made, adding, inline, citations, statements, consisting, only, original, research, should, removed, november, 2016, learn, when, remove, this, template. This article possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed November 2016 Learn how and when to remove this template message 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 Basting a turkey with a turkey baster Prominently used in grilling rotisserie roasting and other meat preparations where the meat is over heat for extended periods of time basting is used to keep meat moist during the cooking process and also to apply or enhance flavor Improperly administered basting however may actually lead to the very problem it is designed to prevent the undesired loss of moisture drying out of the meat 1 If not compensated by countermeasures the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces 2 A baster The flexible rubber end of the baster beige in the image can have a different color To prevent this the easiest solution is to place the meat in a closed oven bag which traps evaporating moisture and does not let it disseminate into the oven space and then out to the kitchen 3 The meat is auto basted when the air trapped inside the bag reaches the point of its maximum possible moisture content and the resulting precipitate forms into drops on the surfaces of the meat or the wall of the bag The drops roll down to the lowest point of the closed space where the meat sits and cooks in the resulting juices This technique often requires minimal or no added liquids other than what the meat already contains for loss of moisture is virtually negligible from inside the bag 4 Perhaps even better some oven pans are designed to carry a lid Other alternatives include allowing extended cooking time administering increased amounts of juices coating the meat with moisture rich fruits or fat rich cuts such as bacon or actual fat place moisture rich fruits and vegetables around the cooking meats and if possible using a convection oven 5 This is a type of cooking usually recommended for dishes that generally taste mild but are served with sauces that provide complementing or overpowering flavor to them for example chicken chasseur 6 Basting is a technique generally known to be used for turkey pork chicken duck and beef including steak but may be applied to virtually any type of meat See also EditKitchen utensil Pastry brushReferences Edit Christian Rach Das Kochgesetzbuch Edel Books ISBN 978 3 841 90039 5 121 Hallinan Bridget How to Make the Juiciest Thanksgiving Turkey Food amp Wine How to make cheap cuts of beef tender and delicious The Washington Post Centre National de Ressources Textuelles et Lexicales CNRTL Definition Arroser in French Retrieved 23 February 2016 DeMello Lauren 21 January 2022 Tips And Tricks For Cooking The Best Medium Rare Steak Mashed com The science behind cooking a delicious Thanksgiving meal UAB News External links EditHow Stuff Works Basting This cooking article about preparation methods for food and drink is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Basting cooking amp oldid 1119067644, wikipedia, wiki, book, books, library,
