basting

Basting is a cooking technique in which liquids are brushed, spooned, or sprayed over food during cooking. The aim is to add moisture, infuse flavor, and promote surface browning. It is commonly used for roasted meats such as turkey, chicken, pork, and beef, as well as grilled foods and ribs.

Liquids used for basting include melted fats (such as butter or oil), pan drippings, stock, wine or beer, citrus juice, and sauces or marinades. Tools for basting include a basting brush, a bulb baster, a spoon, or a spray bottle. Some cooks baste with juices accumulated in the pan, while others apply a separate marinade or glaze during cooking.

Technique and timing can vary. Basting is often done at intervals during cooking, such as every 20 to 40 minutes, to keep the surface moist and help with browning. Applying moisture too early can inhibit crust formation, so many cooks baste later in cooking or when the surface has begun to brown. On the grill or barbecue, spritzing or mopping with a flavorful liquid is a common alternative to brushing.

Safety and quality considerations include managing hot splatters by using heat-resistant tools and keeping the workspace clear. Do not reuse marinade that has contacted raw meat unless it is boiled first to destroy any bacteria. Excess moisture can prevent crusts from forming, so balance moisture with the desired level of browning. Basting is closely related to glazing and can be used with pan juices, melted fats, or sauces to enhance flavor during cooking.