Baste
To moisten meat or poultry during cooking by spooning over liquid (usually stock or fat) to promote flavour and to prevent the food from drying out.
Bard Bavarois ...
Baste
To moisten meat, poultry or game during cooking (usually roasting or grilling) by spooning over or brushing with the cooking juices from the cooking vessel.
Waitrose ...
Baste/Basting
A method of keeping moistness in cooked foods (usually poultry or fish) by pouring pan juices or other liquids onto the food while it cooks. You can use a brush, spoon or a bulb (or turkey) baster.
Baste:
to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water.
BASTE
To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.
Cider Basted Turkey with Roasted Apple Gravy Recipe
Turkey:
1 cup apple cider
1/4 cup Calvados or applejack (apple brandy)
1/4 cup soy sauce
2 tbsp. apple cider vinegar
2 tsp. dried rubbed sage
3/4 tsp. ground cinnamon ...
A bulb baster is a kitchen tool which is designed to make basting things like roasts much easier. The classic design is often closely associated in the mind of consumers with turkey, and it is sometimes more commonly known as a turkey baster.
The steak was basted with salad dressing during grilling.
Glossary - You Say Bechamel, I Say Veloute ...
Al Dente
Bain Marie
Baking Powder
Baking Soda ...
Baste or Mop: To moisten food while cooking with a liquid (melted fat, pan dripping, sauce, or other liquid). This keeps the meat, and other foods, from drying out and encourages color and flavor.
Baste- To moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents foods from drying out.
Baster - A large kitchen syringe used to baste meats with their own gravy, another liquid, or melted fat.
Baste- To moisten foods during cooking with pan drippings or a special sauce to add flavor and to prevent drying.
Beat- To make a mixture smooth by adding air with a brisk whipping or stirring motion, using a spoon or an electric mixer.
Baste-To brush liquids such as fat, meat drippings, marinade, water or juices over meat during roasting to add flavor and to prevent it from drying out.
Baste Often, But Not Too Often
You want to get that delicious flavor on the meat, but you don't want so much sauce on there that it's dripping into your grill and putting out your fire.
baste
To brush food as it cooks with butter, meat drippings, or stock. Basting keeps baked or roasted foods moist.
bechamel sauce ...
Baste: To moisten with marinade or with pan juices during broiling or roasting.
Batter: A flour-liquid mixture that is thin enough to pour.
Bermuda onion: A sweet onion also called Spanish onion.
Baste - To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process.
Baste: To brush or spoon juices over meat during roasting, adding flavor and to prevent drying out.
baste To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavor.
Baste
Baste means to put drippings, butter or marinade over food while cooking. Usually meats or vegetables. This can be done with a spoon, basting brush, suction squirter.
Saute ...
Baste - to brush or moisten food during cooking or roasting.
Beat - to mix food quickly in order to get air into it, often using an electric mixer, wooden spoon or fork.
Bell pepper - US, same as Capsicum AU and Sweet pepper UK.
Baste
To ladle drippings over a piece of meat being cooked as a roast to make it juicy and to prevent dryness
Batter ...
Baste: To spoon, brush or pour fat over a roast as it is cooking to add flavor and to glaze it.
BASTE : To moisten meat or other foods while cooking also adding flavor and to prevent it from drying. The mixture for basting are usually melted fat, meat drippings, fruit juices or sauce.
Baste
Spoon or use a turkey baster to drizzle drippings over cooking meats. This helps to moisten and marinade food and enhance the color and flavor.
Baste - To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it.
baste - To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it.
baste: to moisten foods as they cook, to avoid burning, and to give them more flavor. Meats and poultry cooked in dry heat sometimes are basted, using either pan drippings or cooking oil applied with a brush or a bulb baster.
Baste
The process of spooning or pouring pan juices over food while it cooks. This promotes moistness and a browned surface.
Beat
Making a mixture smooth by whipping or stirring with a spoon, fork, wire whisk, or beater.
Baste - To spoon a liquid over a food while cooking in order to moisten foods or add flavor to prevent drying out while cooking.
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Baste
To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juices or drippings.
Baste
To brush or spoon pan juices, rendered fat or a special basting mixture over meat while oven-roasting or grilling to prevent it from drying out.
baste: To add flavor and moisture by brushing food with pan drippings, fat, or a seasoned liquid while it cooks.
beard: A small weedy protrusion on a mussel that needs to be removed before preparing and eating the mussel.
Baste
To pour or spoon pan drippings, marinade, or cooking juices over meats while cooking to prevent drying out and to add flavor.
Batter ...
Self basted turkeys have been injected or marinated in a solution which usually contains edible fat, natural broth, stock or water and seasonings. Self-basted turkeys are labeled with the percentage of solutions and their ingredients.
Bulb Baster
A tool used to baste meat, poultry and fish; the basting liquid is drawn into the hollow body by suction created by squeezing the bulb at the other end; available with a hollow, ...
Term: BASTED or SELF BASTED
Meaning: Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, ...
Chicken, Basted Deli Rotisserie Chicken on a Spit?
Recipe #110083
Add to Cookbook Add to Menu ...
Occasionally baste your fish with the juices released from cooking.
To bake stuffed whole flat fish: ...
Baste To spoon or brush food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. In addition to adding flavor and color, basting keeps meats and other foods from drying out.
Baste
To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.
Bay Leaf ...
arroser: To baste
ascorbic acid: Commonly known as vitamin C; found in citrus fruits and blackcurrants. Necessary for growth and good health
aspic: A savoury jelly mainly used for buffet work ...
Bastila (pronounced basteela and sometimes transliterated as bisteeya) is a pigeon pie, a sumptuous, utterly rich, and magnificent preparation made for special occasions in Morocco such as holidays, weddings, or when esteemed guests arrive.
baste it while cooking. The barding fat is usually removed before serving.
Bardolino A popular red wine made in northern Italy; fruity, light, best drunk young.
Baste: To moisten food while cooking with juices from the pan or other liquid. The liquid is ladled over the food to prevent dryness and add flavor.
Beat: To mix with quick, even, over-and-over motion with a spoon, whip or rotary beater.
Baste Moisten meat by pouring its own gravy or fat over. Blanch Peeling by dropping into boiling water for a few seconds to loosen the skin. Bouquet garni A bunch of assorted herbs tied together and put into a stew, casserole or roast.
B Baste
To pour drippings, fat, or stock over food while roasting.
Batter
A mixture of flour and liquid.
Bavarian cream
A molded cream is made from custard sauce or sweetened fruit puree that is bound with gelatin and lightened with whipped cream.
The fat bastes the meat while it cooks, keeping it moist and adding flavor. The fat is removed a few minutes before the meat is finished, allowing the meat to brown. Barding is necessary only when there is no natural fat present.
BASTE ...
baste: to keep food morst and flavorful by brushing prepared^ sauce, pan drippings or other liquid over the surface of the food while cooking.
filo dough = fillo = fillo dough = phyllo pastry leaves = phylo = phylo dough = phylo pastry leaves = filo pastry leaves = fillo pastry leaves Pronunciation: FEE-loh Notes: These are fragile, paper-thin sheets of dough that are usually basted ...
When you're ready to cook, wipe the salt off, put it in a roasting pan, baste the ham with all of the sauce, and stick a half-dozen cloves into it here and there.Then pop it into the grill and close the hood.
I like to leave some fat on the outside of the pork because it browns beautifully and bastes the roast. I also make sure the pork sits in the brine for at least 8 hours but preferably 16 to 18 hours for the juiciest results.
Once one person "bastes" another, a third party will commonly become vocal, declaring that someone has been basted. The most common declaration is simply yelling, "Basted! ...
Baste To baste meat while it is cooking, remove the pan from the oven using oven mitts. With a spoon or baster, take a small amount of the liquid from the bottom of the pan and pour it over the top to keep the meat moist while cooking.
Drain fat with a spoon or baster to reduce fat content and enhance presentation.
Be sure to use a meat thermometer to take the guesswork out of determining ground beef doneness-you'll eliminate any doubts about salmonella and e.
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A sauce used to baste barbecued meat. Also used as an accompaniment to the meat after it is cooked. Traditionally made with tomatoes, onions, mustard, garlic, brown sugar, and vinegar. Beer or wine is also a popular ingredient. Barding ...
Roast meats and vegetables are usually basted on the surface with butter, lard or oil to reduce the loss of moisture by evaporation.
Meat
Roasting, middleages illuminated manuscript (Tacuina sanitatis casanatensis XIV century) ...
Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes.
Add the butter and, when foaming, use it to baste the beef. Remove the beef from the pan and set aside to rest on a warm plate for 10 minutes.
When the meat has rested, carve it into very thin slices using a sharp knife.
In the modern barbecue smaller cuts of meat are dipped in or basted with a highly seasoned sauce. The type of meat and style of sauces reflect regional tastes.
Common tools used for skimming are bulb basters, ladles and spoons. When fat cannot be easily skimmed, it can be poured into a separator which will hold the contents to allow the fat to accumulate on the surface while the juices accumulate below.
 See also: Roast, Cooking, Sauce, Flavor, Butter
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