Baste: meaning, definitions and examples
๐
baste
[ beษชst ]
cooking technique
To baste is to moisten food during cooking by spooning or brushing liquid over the surface. This technique is commonly used for meats to enhance flavor and prevent drying out. It often involves using the juices that accumulate in the pan, broth, or melted fat. Basting is typically performed at intervals throughout the cooking process to ensure even distribution of moisture.
Synonyms
Examples of usage
- Baste the turkey every 30 minutes.
- You should baste the chicken with its own juices.
- The recipe suggests to baste the roast with butter.
Translations
Translations of the word "baste" in other languages:
๐ต๐น regar
๐ฎ๐ณ เคฌเคพเคธเค เคเคฐเคจเคพ
๐ฉ๐ช begieรen
๐ฎ๐ฉ mengolesi
๐บ๐ฆ ะทัะพััะฒะฐัะธ
๐ต๐ฑ polewaฤ
๐ฏ๐ต ใในใใฃใณใฐใใ
๐ซ๐ท napper
๐ช๐ธ regar
๐น๐ท sulamak
๐ฐ๐ท ๋ฟ๋ฆฌ๋ค
๐ธ๐ฆ ุณูู
๐จ๐ฟ polรฉvat
๐ธ๐ฐ polievaลฅ
๐จ๐ณ ๆต
๐ธ๐ฎ prelivati
๐ฎ๐ธ smyrja
๐ฐ๐ฟ ัาฑะนัาัะฐั
๐ฌ๐ช แฌแแแแแแ
๐ฆ๐ฟ sulu
๐ฒ๐ฝ regar
Etymology
The word 'baste' originates from the Middle English term 'basten,' which is derived from the Old French 'baster.' This French term is thought to have come from the Latin 'vastare,' meaning 'to lay waste' or 'to waste away.' Over time, the meaning evolved to relate specifically to the culinary context of adding moisture to food, particularly meats, to prevent them from drying out during cooking processes. In culinary practices, basting became a significant technique as ovens and cooking methods evolved, allowing for better flavor retention. Today, it is a common technique in kitchens globally, reflected in various cooking styles and traditions.