Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Basting along with all the trcipes employing Basting presented on this site, with 46 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Basting recipes added to this site.

These recipes, all contain Basting as a major wild food ingredient.

Basting is the process of spooning extra stock, wine or fat over roasting meat to ensure that it remains moist and does not dry out during the cooking process. If you are using a large roasting dish then a metal spoon is excellent for basting. However, you can also buy a purpose-designed bulb baster, which looks like a very large pipette, which performs better in confined spaces.

Meats with low fat content, such as venison or which are prone to drying out, like turkeys or pheasants should be basted at least every half hour during cooking to ensure that the meat remains moist.

Basting is also the process of continually applying a glaze to a piece of meat so that it is well-coated and glossy.