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Basting is 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 convection oven.
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
How Stuff Works - Basting
Cooking techniques Culinary terminology {{cooking-stub
Basting is a cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in vario ...
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 flavo ...
. The meat is left to cook, then periodically coated with the juice.
Prominently used in grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...
, rotisserie
Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This meth ...
, 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.
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
Chicken chasseur (; french: poulet chasseur, and ) is a chicken dish that is a part of French cuisine. The primary ingredients in hunter's chicken are sautéed chicken and a reduced chasseur sauce prepared using tomatoes, mushrooms, onions, wh ...
.
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 ...
, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat.
See also
* Kitchen utensil * Pastry brushReferences
External links
How Stuff Works - Basting
Cooking techniques Culinary terminology {{cooking-stub