"Basted" Example Sentences
1. The turkey was basted frequently during cooking to keep it moist.
2. She basted the chicken with oil and herbs before roasting it in the oven.
3. The roast beef was basted every half hour with the pan juices.
4. She basted the pork with barbecue sauce as it cooked on the grill.
5. The chicken had been basted well and the skin was crispy and golden brown.
6. Be sure to baste the meat regularly while grilling to avoid drying it out.
7. The gravy was made from the pan juices after the turkey had been basted repeatedly.
8. Make sure you baste both sides of the meat so that it cooks evenly.
9. The pastries were glazed and basted with an egg wash before baking.
10. He basted the cornish game hens with olive oil and herbs as they roasted.
11. The rack of lamb was basted with a garlic and rosemary butter sauce.
12. The brisket had been basted for hours in the slow cooker with barbecue sauce.
13. The sides of salmon fillets were coated with olive oil and basted with lemon juice.
14. The chicken wings were finished on the grill and frequently basted with hot sauce.
15. The pot roast had been basted with a combination of beef broth and red wine.
16. The prime rib was basted with herbed garlic butter as it roasted to juicy perfection.
17. The poultry needs to be basted every 30 minutes or so while cooking to retain moisture.
18. The turkey breast had been basted with a healthy mixture of fruit juices and broth.
19. Remember to check that the meat is basted evenly on both sides while it cooks.
20. The bread pudding had been basted with a whiskey-spiked sauce as it baked.
21. Baste the pork loin with an apricot glaze while grilling for added flavor.
22. She carefully basted the ham with pineapple juice and cloves as it baked.
23. The lamb had been basted with mint jelly while it roasted in the oven.
24. Be sure to continually baste the meat while grilling to avoid drying or burning it.
25. The duck had been basted liberally with orange juice and spices during cooking.
26. I basted the turkey breast with melted butter, sage and thyme before roasting it.
27. The duck legs were basted with a fruity Hoisin sauce as they roasted on a bed of vegetables.
28. He basted the ham regularly with a brown sugar glaze as it baked in the oven.
29. The Thanksgiving turkey had been basted with a mixture of Cabernet Sauvignon and stock.
30. Make sure to use a baster or tongs for regular basting to avoid cooling down the grill.
31. The pork chops were basted with Dijon mustard and honey while cooking on the grill.
32. The brisket had been basted frequently in the slow cooker with a tangy barbecue sauce.
33. The roast lamb was basted with fresh rosemary and garlic as it cooked to perfection.
34. The pork tenderloin had been basted with a sweet and spicy Sriracha glaze while grilling.
35. The brisket had been basted with stout beer and molasses while slow cooking.
36. Remember to keep a close eye on the meat and baste it as needed while grilling.
37. The brisket was basted four times during the 8-hour slow cooker process.
38. We basted the chicken thoroughly with olive oil, salt and pepper before roasting.
39. She continuously basted the crispy turkey skin with melted butter while it roasted.
40. I basted both sides of the ham with Dijon mustard and honey before putting it in the oven.
41. The poultry was liberally basted with a lemon-thyme butter sauce during roasting.
42. She basted the turkey with a mixture of fruit juices, wine and spices as it roasted.
43. The brisket had been basted with a savory mixture of cola and chili sauce in the slow cooker.
44. Remember to keep basting the roast chicken to achieve crispy skin and succulent meat.
45. Make sure to baste the meat regularly throughout the entire grilling or cooking time.
46. The pork tenderloin had been basted with a sweet sauce made of apricot preserves and Dijon mustard.
47. The legs of lamb had been basted frequently with garlic and mint as they roasted.
48. The roasted cornish game hens were basted with a mixture of butter, garlic and fresh herbs.
49. The pork loin had been basted with a sweet and tangy bourbon sauce as it roasted.
50. The strips of flank steak were basted with teriyaki sauce as they grilled over hot coals.
51. Baste the meat regularly with the pan drippings or cooking liquid as directed.
52. I basted the turkey with melted butter and fresh sage during the last 20 minutes of roasting.
53. The rotisserie chicken had been basted repeatedly with olive oil and garlic salt.
54. He basted the brisket liberally throughout the cooking process using a homemade barbecue sauce.
55. The chicken was basted regularly throughout the grilling process with a tangy Italian dressing.
56. The bacon-wrapped filets were basted with a brown sugar and Dijon mustard glaze while grilling.
57. Baste the meat with the pan juices every 15 minutes or so during the cooking process.
58. The roast duckling had been basted with a mixture of ginger, honey and soy sauce during cooking.
59. Make sure to baste both sides of the meat at regular intervals while grilling or cooking.
60. The ham slices had been basted with a sweet pineapple glaze as they baked in the oven.
Common Phases
1. Baste the turkey - To continuously coat the skin of a roasting turkey with melted butter, oil or other liquid.
2. Baste the chicken - To coat chicken with oil, butter or sauce while cooking to keep it moist.
3. Baste the roast - To brush or spoon pan drippings or sauce over meat while it roasts to keep it from drying out.
4. Baste the meat - To coat meat with a liquid sauce or drippings while grilling or cooking to add flavor and moisture.
5. Baste with butter - To coat food with melted butter while it cooks, usually poultry or meat, to keep it moist and help it brown.
6. Baste with oil - To coat food with oil while cooking, especially meat or poultry, to help it brown and retain moisture.
7.
Basted to perfection - When meat or poultry has been coated with a liquid sauce at regular intervals during cooking, resulting in a moist and flavorful finished dish.
8.
Basted with sauce - When a sauce or pan drippings are frequently spooned or brushed over meat or poultry during cooking.
9. Liberally
basted - When the cooking liquid or sauce is frequently and generously applied all over the surface of the meat or poultry while cooking.
10. Thoroughly
basted - When the food is coated with a pan sauce or cooking liquid multiple times during the entire cooking process.