To baste an egg, first heat a non-stick pan to around Medium. Then add a bit a butter or similar cooking substance (oil doesn't work as well for basted). Make sure the butter isn't burning off, you want all the moisture from the butter you can get. Then once the pan is coated with butter, add the egg(s). Spoon the hot butter from the pan over top of the eggs until the white's firm but the yellow runny. People say basted eggs are the most flavorful. Basted's just a really awesome texture for the eggs, like having a poached-fried egg. Enjoy! It's my favorite kind of eggs.
no u baste it with egg wash so that it can stick
There're lots of ways to cook an egg. You can boil it, scramble it, poach it, bake it, baste it, fry it, and the list goes on. Eggs are very versatile foodstuffs!
Christian Baste is 5' 10".
I baste every half hour.
They may also be used to baste food being cooked by dry heat.She proceeded to baste the turkey.They had to baste the seam to keep it in place.Every time the timer went off, their job was to baste the turkey.
As the joint roasts baste with the fat in the bottom of the roasting tray. Regularly baste the Turkey to keep it moist. As the kebabs are cooking under a hot grill baste them with marinade to add flavour.
Christian Baste was born on April 25, 1995.
The same way you baste a normal turkey. With a turkey baster.
Baste the turkey with lots of butter so it doesn't dry out in the oven.
I'll only baste myself here for another ten minutes or so; then I'll come in and fix lunch. I prefer to baste the turkey in butter, olive oil, and turkey juices. Some people prefer to baste a hemline before completely sewing it in place.
You baste a ham every 15-30 minutes that it's in the oven for. To baste, remove the ham from the oven and (using a spoon or baster) pour the juice that has accumulated in the tray back over the ham. Place ham back in the oven.
You baste meat by squirting or brushing liquid, such as melted butter or broth, on the meat while it is roasting. You do this to maintain flavor and moisture in your meat.
To baste in cooking is to brush or otherwise distribute liquid over the surface of a food to prevent its drying out during the cooking process.
To 'Baste ' is to pour fat or juice over meat while cooking
"Give up!" is just one English equivalent of the French word Baste!Specifically, the French word is the form of the present infinitive baster ("to cede, give in, give up, yield") in the present imperative. The imperative form in question is the second person singular (informal singular "you"). The pronunciation will be "bahst" in French.
The pros use a brush -I use a tablespoon-
Baste it with hot cooking fat as it cooks
It is used to 'baste' a roast while it is cooking so the exterior does not dry out.
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