Basting Techniques When Roasting Meat


Roasting Meat pic
Roasting Meat

Based in Hinsdale, IL, Cynthia Ann Miller is an attorney who guides a well-established real estate firm that handles a wide range of property types. Focused on Hinsdale, IL-area homeowners’ association disputes, Cynthia Miller enjoys cooking in her free time and has attended culinary school.

One foundational technique in roasting poultry and other types of meat is basting, which involves applying pan drippings or stock to the surface of what is being roasted. This can be accomplished either through a basting bulb, which efficiently sucks liquid from the bottom of the roasting pan, or a basting brush, which is more efficient at distributing the liquid over the entire surface of the meat.

The result of proper basting is a piece of meat that comes out of the oven moist and flavorful. Unfortunately, there is a trade-off: opening the oven door releases heat, and the more this is done, the slower the cooking process, which changes the texture of the meat in subtle ways.