Cook and Brew.

The husband wished for any chicken dish for dinner that has sauce or any that isn’t dry or fried. So here come my cookbooks to the rescue. But I halted for a while when I encountered the term “Baste“.

Wikipedia defines “Basting is a cooking technique, and usually 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 is periodically coated with the juice or marinade as it cooks.”

This term can often be used around the holiday season when the Thanksgiving turkey comes out. Roast lamb or chicken are often basted with the juices in the pan during cooking, in order to keep the meat moist and for an added flavor. Several liquids may be used for basting meats such as broth, melted butter, pan drippings, or a combination of these ingredients.

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