cooking with oil

Roasting & Basting

This is a dry oven method to cook either vegetables or large portions of food like joints of meat. Brushing the food with oil keeps it moist and promotes browning. During roasting, the fat in the tin should be spooned over the meat occasionally; this is known as basting. The amount of basting depends on the food being cooked, for example, a fatty goose does not need to be basted as frequently as roast beef or turkey.