Use "basting" in a sentence
basting example sentences
basting
1. basting it like a concerned chef
2. chickens basting in that golden, glistening oil was all I
3. Cook ribs on the grill for about 15 to 20 minutes, basting with barbecue sauce, and turning frequently
4. • Cook it on the live charcoal or in the over basting occasionally
5. Place skewered chicken on grill rack and cook 5 to 7 minutes, turning skewers and basting occasionally with any remaining marinade
6. Note: Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the
7. These basting thread is not a good sight to see, which is why you need to remove it, before putting on your jacket
8. The secret to marinating and basting is to let the food marinate long enough to eliminate the need to baste
9. Continue cooking and basting until the chicken is thoroughly cooked
10. Ignite carefully, basting bananas with flaming liquid
11. Keith was basting a roast in the oven
12. Mom was in the kitchen basting a
13. Behind it, two servants were basting a goat with honey and herbs over a small cookfire
14. So from one man here, one man there, walking as swift as his oily glances, it became scuttles of dogmen begging gifts of trouble, pandering misery, seeking under carpets for centipede treads, watchful of night sweats, harkening by all bedroom doors to hear men twist basting themselves with remorse and warm-water dreams
15. Mary did look up, and she did stare at me: the ladle with which she was basting a pair of chickens roasting at the fire, did for some three minutes hang suspended in air; and for the same space of time John’s knives also had rest from the polishing process: but Mary, bending again over the roast, said only—
16. For basting use the fat that comes from the turkey during cooking
17. Bake in a moderate oven one hour and one-quarter, basting every fifteen minutes with melted butter
18. This moistening is used in the basting, and after being freed of fat, added to the sauce
19. All kinds of poultry, and all prime joints of meat should be placed on a rack in an uncovered roasting pan, put into a very hot oven for the first ten or fifteen minutes, and then have one or two cups of water poured over them, mixed with fat if the meat is lean, this water to be used for basting every ten or fifteen minutes
20. It is this circulation of air that gives the fine flavor of the properly roasted meat, and the frequent opening of the oven door for the basting serves to supply the fresh air needed for the best results
