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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 
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. 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. 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
How Stuff Works - Basting
Cooking techniques Culinary terminology {{cooking-stub
Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...
or marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flav ...
. The meat is left to cook, then periodically coated with the juice.
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.
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.
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. 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. 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
A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food to create an evenly heated environment. The increased air circulation causes a fan-assisted oven to cook food fast ...
.
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.
Basting is a technique generally known to be used for turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a transcontinental country located mainly on the Anatolian Peninsula in Western Asia, with a small portion on the Balkan Peninsula in ...
, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat.
See also
*Kitchen utensil
A kitchen utensil is a small hand held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils a ...
*Pastry brush
A pastry brush, also known as a basting brush, is a cooking utensil used to spread butter, oil or glaze on food. Traditional pastry brushes are made with natural bristles or a plastic or nylon fiber similar to a paint brush, while modern kitchen ...
References
External links
How Stuff Works - Basting
Cooking techniques Culinary terminology {{cooking-stub