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Basting: Difference between revisions
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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. | 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. | |||
[[Category:Cooking techniques]] | [[Category:Cooking techniques]] | ||
Latest revision as of 10:32, 29 December 2023
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.