Why is meat basted during the roasting process?

Answer 1

it helps the browning and keeps it juicy.

Answer 2

Basting does nothing.

It does NOT help with browning. If anything it will undermine the browning process due to the moisture. It also does not tenderize or make the meat more juicy. The basting liquid pours off the surface of the meat and pools in the roasting pan which creates steam, thus further undermining the roasting process. Plus, every time you open the oven to baste, you lose heat and increase cooking time.

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Answer 3

Meat is basted for a couple of reasons, to stop the meat drying out, unless you baste or turn it a couple of times during cooking, the top half will dry out. Also it adds flavour to the meat.

Answer 4

So the meat does'nt dry out . What better than the meats own natural juices to keep the flavor and moisture in . A good baster and brush is a worthwile investment if you do alot of roasting.

Answer 5

Because people can't just leave it alone.

Sorry, but basting does nothing but keep the skin or fat soft. Leave the oven shut and let the meat roast! it will be tenderer adn juicier for not losing heat every time you open the oven.

JMHO

Answer 6

To keep it moist. It helps sear the skin and hold in the juice. If the skin is toasted the moisture cannot leave thru the skin.

Answer 7

To keep the upper side moist and it helps the cooking.

Answer 8

It keeps the juices in and keeps it from drying out. If if drys out; it will get tough.

Answer 9

To keep it moist and to ensure that the flavor is delicious.

Answer 10

so it does not dry out by sealing the top with the hot oil.