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?
Best Answer
I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies.
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What is the point of basting?
Basting allows you to cook from all sides in less time through the magical heat conductive capabilities of fat, resulting in a tender yet perfectly browned filet or steak.Does roasting require baste?
The short answer is no \u2014 basting isn't required when the goal is to roast a beautiful, juicy turkey. The main theory behind basting is to ensure moist and tender meat, usually by spooning pan juices over the roasting turkey.Does basting make a difference?
Do Not Baste. Basting the skin is not necessary to flavor the meat. You'll flavor the skin, but you'll also let heat out of the oven each time you open it to baste. "That means the bird is going to be in there for a longer time cooking, which means it's going to dry out more," Brown says.Should you baste roast beef?
While the beef is cooking, lift it out of the oven from time to time, tilt the tin and baste the meat really well with its own juices \u2013 this ensures that the flavour that is concentrated in the fat keeps permeating the meat, and at the same time the fat keeps everything moist and succulent.More answers regarding what is the purpose of basting a roast?
Answer 2
The only thing I have ever found basting a roast does is increase the time it takes my food to cook because I keep opening the oven door. I don't buy that it helps with flavor or moisture.
Answer 3
This article claims both, as well as giving it an "attractive appearance." However, there are alternatives to basting that achieve this.
I don't ever recall my mum basting a beef roast. Instead she sears the outsides using a couple methods. Sometimes she'll toss it around in some hot oil in a dutch oven to lightly brown the outsides, then roast it (this proved to be messy, which may be why she switched to the next method). Other times she'll brown it in the oven using the broiler for 15-20 minutes and then switch to the bottom burner to roast it.
The lesson learned here:
QUICKLY cooking the outside of a piece of meat is the most effective way to lock in ("enhance") flavour and moisture. Then slow cooking for tenderness and texture to finish the job.
I don't believe basting is as effective. In essence, basting is like you're trying to put something back inside the meat. Why not keep it in there to begin with?
EDIT: My mom also occasionally uses a blow torch to sear a roast as well. She's a special lady.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Ann H, Andrea Piacquadio, Anna Tarazevich, SHVETS production