Basting (cooking)
Periodically coating cooking meat with sauces / From Wikipedia, the free encyclopedia
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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.
This article possibly contains original research. (November 2016) |