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Editing Basting

Revision as of 05:24, 24 November 2023 by FoodBookSysop (talk | contribs) (Created page with "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 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.")
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