How To - Basting
Basting meats such as steaks, pork chops, etc.
- Unpeeled cloves of Garlic
- fresh thyme, sage, rosemary
Once the meat has been seared, and in the case of pork chops, cooked almost all the way thru, add butter to the pan along with the other ingredients if using.
When the butter has melted and starts to foam, tilt the pan toward you so that it pools up at one end of the pan.
Using a long handled spoon, quickly and repeatedly spoon up the foamy butter and pour it back over the meat. The butter will eventually finish foaming and begin to brown.
Stop basting before the butter starts smoking. If it's black you've gone to far.