Basting
Spooning, brushing, or injecting pan juices, butter, or sauce over food while it cooks. Promotes browning, adds flavor layers, and helps develop lacquered crust on glazed meats.
When to Use This Technique
- Roasting whole chicken or turkey
- Glazing BBQ ribs
- Basting turkey every 30 minutes
- Building lacquered duck or char siu pork
Step-by-Step Instructions
During roasting, use bulb baster or large spoon to draw up pan juices
Tip
Pan juices contain rendered fat, caramelized drippings, and concentrated meat flavor
Spoon or brush over all exposed surfaces of meat
Tip
Baste exposed surfaces — bottom in contact with pan doesn't need it
Return to oven immediately — basting causes oven temp to drop
Tip
Keep oven door open for minimum time. Work quickly.
Common Mistake
Basting too frequently drops oven temperature and extends cooking dramatically
For glaze basting (BBQ sauce/honey glaze): brush on in final 15-20 minutes only
Tip
Sugar-based glazes burn at oven temperatures. Add only at the end.
Equipment Needed
- Bulb baster, spoon, or pastry brush
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
Ongoing during roasting (every 20-30 min)
Category
Flavor Building