Basting

Basting is a culinary technique in which a dish during roasting or frying is periodically spooned over with liquid — its own juices and rendered fat that have gathered on the bottom of the tray, or a special marinade or stock. The aim is to keep the surface from drying out and to keep the dish succulent.

This technique is especially important during the long roasting of large pieces of meat or a whole bird (the classic example being the Christmas turkey or roast chicken), when the surface can dry out before the centre reaches doneness. By regularly (every 20–30 minutes) spooning the hot juices over the dish, the cook achieves several aims at once: keeps the surface moist and tender, promotes the formation of an even, appetising golden-brown crust, and adds flavour to the dish, since the aromatic juices soak it from outside. For basting a spoon, a special bulb baster, or a brush is used. It is important to do it quickly, so as not to cool the oven too much by opening the door. Although some modern cooks argue about the degree of basting's effect on the succulence of the very core, its benefit for the colour, flavour, and look of the crust is undeniable. Basting is a simple but caring technique that helps to achieve perfectly succulent and ruddy roast meat.