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Basting (cooking)
Periodically coating cooking meat with sauces / From Wikipedia, the free encyclopedia
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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. The meat is left to cook, then periodically coated with the juice. Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat.
![]() | This article possibly contains original research. (November 2016) |
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