How to Butter-Baste | Go Bold With Butter (2024)

FAQs

How much butter do you use when basting? ›

We prefer unsalted butter since the meat is already seasoned; former F&W senior food editor Mary-Frances Heck recommends a teaspoon of kosher salt per pound — about 2 1/2 teaspoons — for this rib eye steak recipe.

Basting ensures moist and tender meat, typically by spooning pan sauces and fats over meat as it cooks. Butter gives meat the extra flavor and moisture it needs to be the star of your dinner table.

By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust. Plus, butter basting helps distribute flavors from aromatics for an even more delicious steak.

Translates “to baste” and is simply a method of tilting. your pan while spooning melted butter and fat up and. over your food.

Add a splash of oil to overheated butter: Neutral oil, such as vegetable, canola or grapeseed, has a higher tolerance for heat than butter. Adding a splash of oil to overheated butter will lift its smoke point, armoring it against an impending burn.

Instead, it's a classic pan-searing technique called butter-basting that, for my money, often gives me the kinds of steaks, chops, and fish I crave.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

Types of Basting

There are three primary methods of basting: thread basting, spray basting, and pin basting. Thread basting uses long temporary stitches (sometimes done by hand and sometimes done with a longarm).

technique that involves adding moisture to the food. during the cooking process to prevent it from drying. out and add flavor.

How long to cook steak on each side? ›

As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare, 3-4 mins each side for medium-rare and 4-6 mins each side for medium. For well done, cook for 2-4 minutes each side, then turn the heat down and cook for another 4-6 minutes.

Keep in mind, this ratio of 1 part butter to 1 part flour pertains to weight, not volume. And weights aren't equivalent to cup and tablespoon measurements. So, for example, if you start with 5 tablespoons of butter (70.94 grams / 2.50 ounces) you would add half a cup of flour (72.5 grams / 2.56 ounces).

For a thin bechamel, the most milk- or cream-based white sauce, you'd use 1 tablespoon butter and 1 tablespoon flour for 1 cup of milk. For a medium thickness, you'd use 2 tablespoons each of butter and flour to 1 cup milk. For a really thick sauce, you'd use 3 tablespoons each of butter and flour.

Machine basting can be done using a long stitch length on a regular sewing machine. First, set the stitch length to the longest setting on your sewing machine, this is 5 on most sewing machines. This will create long stitches that can be easily removed later.

Should I measure solid or melted butter? Always follow what the recipe calls for. If a recipe calls for softened butter or melted butter, then measure that.