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.
This liquid could be anything from pan dripping, to melted fat or any other liquid.
Mainly used in grilling, rotisserie, roasting, spit roast preparations where the meat is over heat for extended periods of time and used for lamb, turkey, pork, chicken, duck, and beef including steak, but may be applied to virtually any type of meat.
The meat is left to cook, then periodically coated with the juice.
Doing this keeps the meat or other food moist and can improve the colour or flavour of the food which you are cooking.
How to Baste
Coating your food is actually quite simple, you can use which ever tool you may have in your kitchen ranging from a simple spoon to a baster.
Scoop up which ever liquid you are choosing to use.
Pour and brush it over the top of the meat during the cooking process.
This will ensure a great result with both colour and flavour.
How often to baste
Most recipes will tell you how often to baste, but the general rule of thumb is
Large birds such as turkey, duck, goose
Brush with liquid every 30-45 minutes
A whole pig on a spit
Brush with liquid once every hour.
Chicken parts
Brush with liquid every 15 to 20 minutes.
Barbecuing meat
Brush with liquid every 15 minutes
