2006-11-02 10:33:56 · 3 answers · asked by wildheavenfarm 3 in Food & Drink ➔ Cooking & Recipes
When I heard of "basted eggs", that was the technique used.
2006-11-02 12:46:45 · answer #1 · answered by JubJub 6 · 0⤊ 1⤋
The technique you are speaking of is not really a method of cooking rather than just a step in the process of cooking. It is used when cooking meats that have a lot of fat, like duck breast. When you cook a duck breast, it renders off a lot of fat from the skin. You can take that fat and spoon it over the meat helping it stay moist and also helping render off a little more fat that may not have melted away from the meat. I hope this helps you out!
2006-11-02 10:58:05 · answer #2 · answered by impalanator71 2 · 1⤊ 0⤋
When you do it to frying eggs, w/o turning them over, it's called "blindfolding."
That technique (dont' know the name) is usually used in Japanese cooking, for fish, if I'm not mistaken. You may search for Chef Morimoto (Iron Chef fame) as I've seen him do it loads of times. FoodNetwork may have some of his recipes, or he may have his own site. Maybe the name of the technique is there too!
HTH
2006-11-02 10:54:07 · answer #3 · answered by Sugar Pie 7 · 0⤊ 0⤋