Stop Butter Basting Meat, Do This Instead | Techniquely

Byamazingfoodstv


Butter basting is fun and showy, but not always required for home cooks. Lan Lam introduces some alternatives to butter basting that maintain aromatic and butter-forward flavors on cast-iron ribeye steak and skillet roasted chicken breast. When butter basting is appropriate, Lan demonstrates the best way to do it without burning the butter.

Butter-Basted Rib-Eye Steak Recipe:
Butter-Basted Fish Fillets with Garlic and Thyme Recipe:

00:00 Intro
1:27 Butter Basting Pros
1:39 Butter Basting Cons
2:32 Easier Than Basting Steak
8:08 Better Than Basted Chicken
15:22 Basting Fish

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38 Comments

  4. Basting is not only for the steak, you also basting the oil for the herbs aroma. No one rest a steak with it soaking in oil. Put on black pepper before cooking if you like it burn. Saw her putting the cut steak on the skillet for a poster shot then back to the plate is hilarious.

  6. I was not much of a home cook before working as a line cook for five years at fine dining restaurants. I always found it difficult to translate what I do on the job to home cooking due to limitations with equipment and the mess it comes with. I really appreciate Lan's background as having worked in professional restaurants and now translating it to home cooking! I never realized some of the professional cooking skills I was trained to do were for the sake of shortening the cooking time, which is not an issue when I cook at home!

  13. i have a stupid question. with traditional basting, how is the butter picking up the flavour of the aromatics if you put them at the top of the pan, and tilt it away? i always thought the aromatics should stay on the bottom of the pan, so when the butter flows back down it picks up their flavours

  32. But, but…what about basting whole fowl when roasting? I've basted (with butters) fairly often during the roasting process and other times–I couldn't be bothered. Result? The butter-basted birds were tastier and (a bit ) juicer. But the non-based fowl was just fine, especially if pan juices were spooned over them before serving. Any opinion?

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