BASTING SPOON RECIPES

BASTING SAUCE RECIPE | MYRECIPES

Basting Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 1/2 cups

Number Of Ingredients 7

Ingredients

¼ cup firmly packed brown sugar
1?½ tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
¼ cup Worcestershire sauce
½ teaspoon hot sauce
1 small bay leaf

Steps:

Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)

BASTING SAUCE RECIPE | MYRECIPES

Basting Sauce Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 1/2 cups

Number Of Ingredients 7

Ingredients

¼ cup firmly packed brown sugar
1?½ tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
¼ cup Worcestershire sauce
½ teaspoon hot sauce
1 small bay leaf

Steps:

Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)

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PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON RECIPE ...

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you’re cooking it in. Don’t worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Calories 352 per serving

Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

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Jul 23, 2018 · Baste the protein – Spoon the hot oil over the protein ensuring that you cover the entire surface. Try to focus on basting the thickest part and sides of the protein as these will take more time to cook through. Ultimately, learning to baste will help you hone your culinary skills so you can cook juicy, well seared steak or salmon every time.
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Jan 10, 2011 · Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid. In addition to contributing moisture, basting adds flavor (as long as the basting liquid is flavorful) to the surface of the meat. There are a few different ways to baste, from simply ...
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Jul 23, 2018 · Find a good spoon – Forget the turkey baster. Find the right size spoon - ideally larger than a soup spoon but smaller than a serving spoon. If you’re willing to dedicate this spoon to basting, bend it where the handle meets the base so you can easily scoop up the hot oil in the pan without burning your fingers.
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Aug 13, 2019 · Basting is a culinary technique for moistening the surface of roasting meat, poultry, or other foods with pan drippings, stock, butter, or some other liquid. In addition to contributing moisture, basting adds flavor (as long as the basting liquid is flavorful) to the surface of the meat. There are a few different ways to baste, from simply ...
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Jul 17, 2021 · Turn the heat to medium-low. Wait one minute, then add the butter and let it melt. Depending on the size of the pan, you may need more or less butter. You want enough to spoon up easily for basting. Return the steak to the pan, this time laying it on one side. Cook for one minute, basting the steak with the butter.
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GARLIC BUTTER SALMON RECIPE | RECIPETIN EATS

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