Basting is preparing food in a pan (usually a fry pan) when food is cooked with smaller amounts of juices (usually the juices from the meat in combination with some additional fat, e.g., butter and frying fat) that are often infused (e.g., rosemary, garlic, thyme, etc.).
While cooking with this technique the juices mainly stay to the side of the cooked object, are need to be periodically poured over the object.
This leads to the cooked object being cooked by the bottom of the pan and from the juices on top.
Basting is most common for all kinds of meat preparation but can also be used for preparing fish or even vegetables.
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