Questions tagged [basting]

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Marinade and Smoke Chips

I am planning on doing a pork crown for Christmas and have zeroed in on this recipe, which calls for a marinade: I also would like to have a smokey flavor, ...
user1721135's user avatar
  • 1,459
3 votes
3 answers

Do liquids continue to "boil" when full-pressure cooking is reached?

Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises. But do those liquids continue that "rolling boil" once the cooker is up ...
Robert Cartaino's user avatar
2 votes
2 answers

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature?
Gerry's user avatar
  • 29
2 votes
2 answers

Do I need to baste an injected turkey?

This evening I intend to grill a 3 pound turkey breast over indirect heat. I've brined the turkey and am intending to inject it with a butter injection concoction. Does a brined and injected turkey ...
ahsteele's user avatar
  • 2,598
4 votes
2 answers

Why did my basting sauce flop?

The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth. I heated the oil, added the ...
apaderno's user avatar
  • 7,052
4 votes
3 answers

What is the purpose of basting a roast?

Is the purpose to add flavor, moisture, or both? Do you really think it makes a difference?
JustRightMenus's user avatar