Part of Speech

verb

Pronunciation

/beɪst/

Definitions

• To spoon, pour, or sprinkle liquid, such as melted fat, juices, or sauce, over meat during cooking to keep it moist and add flavor.
• To cook (meat) by spooning liquids over it periodically during the cooking process.
• To treat or bathe something with a liquid in a way that enhances flavor, texture, or moisture.

Usage Examples

• She basted the turkey every 30 minutes to keep it juicy.
• The chef basted the roast with garlic butter for extra flavor.
• For the best results, make sure to baste the meat regularly while it roasts.

Etymology

From Middle English *basten*, derived from Old French *bastir*, meaning "to build or construct" in relation to the way liquid is applied to build layers of flavor and moisture in the cooking process. The term has been used since the 14th century to describe the act of moistening meat while cooking.

Synonyms

• moisten
• coat
• sprinkle
• pour

Antonyms

• dry
dehydrate
• burn

Translations

Regional Pronunciation Variations

• In American English, "baste" is pronounced with a clear long "a" sound (/beɪst/), while in British English it may be slightly softer.
• In Indian English, the pronunciation remains similar to the British form, with emphasis placed on the long "a" sound.

Historical Usage

The word "baste" has been used since the 14th century, originating from Old French *bastir*, meaning to "build" or "build up" in reference to the way a cook layers liquid on a roast. Its usage in culinary contexts grew as cooking methods evolved and became standardized, particularly in the preparation of meats like poultry and roast cuts.

Cultural Nuances

Basting is an essential cooking technique in many cultures, particularly in Western and Middle Eastern cuisines, where it is used to retain moisture and enhance flavor in roasted or barbecued meats. In some traditions, specific liquids such as butter, oil, or even wine are used to baste, and the act is often associated with creating flavorful and tender dishes for special occasions and feasts.

More Information

Basting is most commonly used when roasting meats, such as turkey, chicken, or beef. The process involves regularly spooning or pouring liquid over the meat as it cooks, ensuring the exterior does not dry out while the inside remains tender and juicy. Some cooks may also use a baster—a tool designed to draw up liquid and inject it into the meat—to make the process easier and more efficient. While it is a traditional technique, modern advancements in cooking, such as slow cookers and pressure cookers, may reduce the necessity for frequent basting.