
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Basting along with all the Basting containing recipes presented on this site, with 40 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.
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.
The alphabetical list of all Basting recipes on this site follows, (limited to 100 recipes per page). There are 40 recipes in total:
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Aliter Haedinam sive Agninam Excaldatam (Roast Kid or Lamb) Origin: Roman | Colourful Vegetarian Kebabs Origin: Britain | Roast Leg of Spring Lamb Origin: Fusion |
Anguillan Kebabs Origin: Anguilla | For to make pomme doryes and other thyngs (How to Make Golden Apples and Other Things) Origin: England | Saint-Martin Pork Ribs Origin: Saint-Martin |
Bagt Torsk (Baked Cod, Danish Style) Origin: Denmark | Frango com Piri-piri (Piri-piri Chicken) Origin: Mozambique | Samaki wa Kapaka (Zanzibar Grilled Fish) Origin: Tanzania |
Baked Snapper Origin: Bahamas | Fruity Skewers with Chocolate Dipping Sauce Origin: Britain | Seik Kawab (Seikh Kebab) Origin: Anglo-Indian |
Barbecue Steaks with Red Onion Marmalade Origin: Britain | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman | Sint Maarten Pork Ribs Origin: Sint Maarten |
Barbecued Goose Barnacles with Garlic Butter Origin: America | Maïs Grillé (Barbecued Corn Cobs) Origin: Niger | Spatchcocked Poussin with Garlic and Herbs Origin: Britain |
Barbecued Kibbeh Origin: African Fusion | Mititei (Romanian Minced Meat Sausages) Origin: Romania | Spicy Cranberry Shrimp Origin: America |
Basted Beef and Onion Kebabs Origin: Anglo-Indian | Mixed Grill Skewers Origin: Britain | Spicy Pork Ribs Origin: Britain |
Bayrisches Bratensäuglingshwein (Bavarian Roast Suckling Pig) Origin: Germany | Moroccan Spice-rubbed Leg of Lamb Origin: Morocco | Spicy Turkey and Sausage Kebabs Origin: Britain |
Beef, Tomato and Olive Kebabs Origin: Britain | Piri-piri Oil Origin: South Africa | Stuffed Parasol Mushrooms Origin: Britain |
Braaied Snoek Origin: South Africa | Pork and Sage Kebabs Origin: Britain | To roast rabbits Origin: Britain |
Char-grilled Bream Origin: Britain | Port, Clementine and Five-spice Ham Origin: Britain | Tourteletes in fryture (Honey-basted Fig Pastries) Origin: England |
Citrus Chicken Origin: Aruba | Ribs or Target of Lamb Origin: Britain | |
Cochleas Assas (Roast Snails) Origin: Roman | Roast Fore-quarter of Lamb Origin: Britain |
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