#Basting

Think basting makes your turkey juicier? Think again.⁠ @chef.eric.explains put this classic Thanksgiving “must-do” to the test, and the results might surprise you.⁠ ⁠ Turns out, basting barely affects moisture and actually slows down cooking while softening the skin you want crispy.

Oh no not a Steak Frites recipe 😩 Ingredients Steak: - 1 Hanger steak (Or any steak you prefer) - 1/2 Tbsp salt for dry brining - High smoke point oil (I used avocado oil) - 4 Tbsp butter for basting - 3 Cloves garlic for basting - Rosemary and thyme for basting - 1 Tbsp steak rub French Fries: - 3 Russet potatoes - Water (if you don’t have this then you got other things to worry about) - 2 Tbsp Vinegar - 1 Tbsp Salt - Enough cooking oil to fill up 1/3 of a pot - Salt to taste - 1 Tbsp Chopped parsley Peppercorn Sauce: - 1 Chopped shallot - 1.5 Tbsp Green peppercorns - 1/4 cup Brandy (or whatever drink gets you lit) - 1/2 cup of beef stock - 1/4 cup Cream - 2 Tbsp Butter Instructions French Fries: 1. Cut 3 Russet potatoes into 1/2 inch thick French fries 2. Boil French fries in a pot of water with 2 Tbsp vinegar and 1 Tbsp salt until they’re almost about to break 3. Let them cool down in the freezer before deep frying in 285F cooking oil for 10 minutes 4. Cool the fries down again and deep fry one last time at 375F until they’re gold and crispy (This happens pretty fast so you can do this while your steak is resting) 5. Season with salt immediately and chopped parsley right before serving Steak: 1. Dry brine a steak with enough salt to cover it entirely for at least 1 hour but overnight is best (Dry brining is optional but makes for a better crust) 2. Make sure that the steak is dry before adding high smoke point oil to a hot pan and sear on all sides to build a crust as quickly is possible 3. Baste the steak with 4 Tbsp butter, 3 garlic cloves, rosemary and thyme for about 1 minute 4. Depending on the thickness of your steak, finish it in the oven at 280F until it reaches your desired temp (I like medium rare so I took mine out at 135F) 5. Let the steak rest for at least 5 minutes before slicing Peppercorn sauce: 1. In the same pan add 1 tsp of crushed green peppercorns and 1 finely chopped shallot 2. Deglaze with 1/4 cup of Brandy (Optional) 3. Add 3/4 cup of beef stock and reduce 4. Add cream 1/4 cup of cream and 1 Tbsp of green peppercorns and reduce 5. Add 2 Tbsp of cold butter and mix

The answer to dry, chapped lips: chemical exfoliation sealed with an occlusive lip treatment aka LIP BASTING💦 To learn more about Lip Basting and my newest product follow along @dr.idriss 💜 And kudos to this teacher for looking out for her kiddos 👏

Confession: basting is definitely not my favorite step in the process. But, it’s super important and gets me one step closer to actually quilting 👏🏼💕 If you missed the videos of this baby quilt top coming together, go watch them — this is like number 4 or 5 of this series! I’m using my Doubled Up quilt pattern but giving it a new spin. 🫶🏼 #doubledupquilt #homemadeemilyjanepatterns #msqcprettyinpink @missouriquiltco

🦃🤯 TURKEY HACK: THE BEST EVER + NO BASTING! 1 Step: Set It and Forget It 🤎Comment: “easy” and I’ll DM you the link to my cheese cloth + the other goodies I use 🤗 Are you in charge of the turkey this year? If you are, this hack is going to be a game changer! No more setting a timer to baste the turkey, no more stressing about it drying out 🥳 What are you in charge bringing this year? Comment and LMK! If you’ve been afraid to tackle the turkey, this is your sign YOU CAN DO IT 🥰 🎁 BONUS: I’m giving one lucky 🍀 follower a $25. gift certificate to Amazon so you can grab some holiday kitchen essentials! Just comment “simple” for a chance to grab it! Winner will be announced Saturday Nov. 22, 2025 🥳 LORAfied’s Magic Turkey ✨ DIRECTIONS: Preheat oven to 350F, remove middle rack, only leaving the lowest rack you have Remove turkey from bag Remove bag of giblets, set aside to use in other recipes, if desired Place on roasting pan or make your own Butter outside, inside and under the skin (luse 1 stick of butter) Salt & Pepper outside and inside of bird Fill cavity with citrus, veggies & herbs (I use an orange, onion, celery, rosemary & thyme) Cork cavity opening with half an apple Tie legs, dress the wings Soak 1 pkg of cheesecloth in 2 sticks of butter, drape over turkey, completely covering your bird Bake 13 minutes per pound. My turkey took exactly 3 hours. Internal temp should read 160-165. Let rest for at least 20 minutes, longer it possible NOTE: Do Not open the oven while cooking. You don’t need to check it and more importantly, you’re not basting it! Resist the urge to peak, just let the magic happen 🤩 SO Grateful for YOU! XO,  Lora  🩷 CHECKOUT my website: LORAfied.com for more! #LORAfied #homemaker #thanksgivingfeast #holidayrecipes #thanksgivingfood #thanksgivingturkey #holidayhack #thanksgivingprep #easyrecipe #howto #thanksgivingrecipes #thanksgiving2025 #foodhacks #kitchenhacks #timesaver #viralinstagram #cheesecloth #kitchentricks #kitchentips #butterball #roastturkey #roastedturkey #ovenroasted #holidaycooking #holidayfood #thanksgivingvibes #friendsgiving #hereforyou #lifehacker #momhacks

A veces menos es más… solo hay que darle su steak. flanksteak #mediumrare #basting #foodreels #chefmode

Get the Recipe on @gronda Find the link in the bio. Chef @aurelienduvacher creates a refined scallop dish that balances delicate seafood with vibrant, spicy cabbage. Precise scoring and brown butter basting deliver a glossy, pearly finish on perfectly seared scallop, while seasoned cabbage adds crunch and heat. This elegant composition demonstrates how careful knife work and controlled searing can elevate simple ingredients into sophisticated plating with contrasting textures and bold flavors.

Basting vibes 🥩 🧈 @burntend . . #steak #butter #hexclad

World-renowned chef and Made In customer @grant_achatz has a few tips for temperature control and cooking proteins in stainless steel pans: 1. Start the pan smoking hot 2. Don't agitate it 3. Transfer it to medium heat 4. Add aromatics and butter for basting toward the end

I’ve been making biscuits for years… But this right here? This ain’t the same biscuit. This is @soulfullbiscuit reimagined. Not just baked… soul-seared. Finished in a hot pan, butter basting like a steak… crispy on the bottom, soft in the middle, dripping in flavor. And yeah… we making the butter from scratch now too. This isn’t just something you eat. It’s something you feel. Welcome to the next chapter. Butter basted… butter good. 🧈🔥

Basting: a non-negotiable part of the meat-prepping process, or a Hail Mary for flavor? Forget Patriots vs Seahawks, this is the matchup we really want to see.

The basting is awn 👌🏽 Recipe in comments ❤️‍🔥