- FoodBook - find out about new food taste and experiences

Basting: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

29 December 2023

24 November 2023

  • curprev 05:2405:24, 24 November 2023‎ FoodBookSysop talk contribs‎ 402 bytes +33‎ No edit summary undo
  • curprev 05:2405:24, 24 November 2023‎ FoodBookSysop talk contribs‎ 369 bytes +369‎ 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."
Retrieved from "https://www.foodbook.cam/Basting"