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Basting Meats: Just the Facts, Man

Article by: ManTestedRecipes | Photo by: GodivaGirl

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How do grilling experts and pro chefs keep meat moist? With special attention to basting.

Basting: It's just putting liquid on meat while it cooks.

Bastes are also called mops or sops.

If you're using a marinade, reserve some of it to baste with before you chuck in the meat. Or, when your meat is done with its bath, boil the used marinade for five minutes to kill any gross bacteria.

Or use whatever handy liquid you think will add flavor. Beer, apple juice, cola, broth, coffee--people use 'em all. If you're cooking or roasting in a pan--like when you make turkey--you can also baste with the juices from whatever you're making.

What to use? Some guys use a wet dishrag. That's where the term "mop" came from. Others use a spray bottle. If you want a tool for the job--and who doesn't--you can buy a long-handled basting brush. If you're basting with pan juices, you can use a spoon or bulb baster.

Shop Talk

Basting brushes and bulb basters are usually available in the supermarket for around $10. Or you can get all fancy and drop $20 at a cooking specialty store.

Start basting as soon as your meat starts to brown or form a crust. This rule applies whether you're roasting, grilling or broiling.

Sickness and Health

If you baste on raw meat, you could contaminate the marinade and give yourself the runs (or worse).

Keep basting as you cook. The higher the heat, the more often you'll want to baste. So if you're grilling, you might baste every five minutes, but if you're roasting a turkey, maybe only every 15 minutes. The point is to keep the meat moist. Basting won't affect the cooking time much.

Your attention to detail is well-rewarded when it's time to eat. Basting has kept your meat tender, and helped develop the outside crust we all like so much.

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