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  • Services
    • Wedding Catering
    • Corporate Event Catering
    • Breakfast Catering
  • Mexican and Tex-Mex
    • Loaded Nachos
    • The Staples of Mexican Food
    • Cheese Enchilada
    • Turkey Empanadas
    • Empanadas with Cheese and Spinach
    • Breakfast Quesadilla
    • The Art of the Tortilla
    • Cuban Mojo Chicken
    • Shredded Chicken Tacos
  • Cocktails and Drinks
    • The Punch Bowl
    • How Much Alcohol You'll Need For Your Party
    • Port Wine
    • Bloody Mary and Spicy Pepper Margarita
    • Blood Orange Margarita (with Habanero)
    • Eggnog Cocktails
    • Strawberry Mojito and Strawberry Daiquiri
    • Airplane Daiquiri
    • French and German Wines
    • Mango Mai Tai
    • Mexican Coffee
  • Desserts and Sweets
    • Layer Cakes
    • Chocolate Nut Gateau
    • Lemon Meringue Cheesecake
    • Molten Chocolate Cake
    • Chocolate Pudding Squares
    • Peanut Butter Pie
    • Tips for Buttercream Frosting
    • How to Bake Macarons
    • Chocolate Fudge
    • Making Chocolate Pie
    • Red Velvet Bundt Cake
    • Types of Pies
    • Red Velvet Cheesecake and Pumpkin Cheesecake
    • Oreo Cheesecake
    • Pumpkin Crumble Pie
    • How to Make Cinnamon Rolls
    • Dessert Flavors
    • Cappuccino Brownies
    • Meringue Cookies
    • Baking Cheesecake
    • Skillet Super Cookie
    • Turtle Cheesecake
    • How to Bake Chocolate Cake
    • Tips For Baking Cookies
    • No-Egg Cookie Dough
    • How To Bake Cupcakes
    • Pineapple Coconut Chess Pie
    • Homemade Snickers Bar
    • Apple Empanadas
    • Nutella Cheesecake
  • Burgers
    • Black Bean Burger
    • Barbecue Ranch Burger
    • Bacon Burger
    • Blue Cheese Burgers
    • Sloppy Joes
    • Swiss Onion and Mushroom Burger
  • Meat and Fish
    • Beef Pot Roast
    • Benefits of Slow Cooking
    • Chicken Liver Mousse
    • Poached Chicken à la Crème
    • Beef Tenderloin and Squash Soup
    • How to Butter Baste Meat
    • Herb Roasted Chicken
    • Making Chicken with Orange Liqueur
    • How to Cook Chicken
    • How to Cook Salmon
    • Paleo Salmon Cakes
    • Chicken Meatballs
    • Spiced Beef
    • Thanksgiving with Whoopi Goldberg
    • 11 Ways to Cook
    • What is Slow Food?
    • Basics of Soup
  • Bread and Starches
    • Pasta with Cajun Chicken
    • Bread-Making Terminology
    • How to Cook Pasta
    • How to Cook Grits
    • Baking Bread
    • Cheesy Chicken Pasta Casserole
  • Eggs and Cheese
    • Poutine
    • Blue Cheese Spaghetti Sauce
    • Soufflé
    • How to Make the Croque Monsieur
    • Baked Mac and Cheese
    • Avocado Grilled Cheese
    • Big Grilled Cheese
    • Deviled Eggs Recipe
    • Ham and Cheese Omelet
    • How to Scramble Eggs
    • How to Cook Eggs
    • Fondue Ideas
  • Asian
    • The Tradition of Bibimbap
    • Chicken Satay
    • Sweet Coconut Balls
    • Making Dumplings
    • Fried Wontons
    • Chicken Kababs
    • Chicken Triangle Appetizers
    • Flavored Yogurts
    • Spiced Roast Lamb
    • Shrimp Dumplings
  • African
    • Moroccan Chicken Bastilla
    • Kefta Briouat
  • Middle Eastern Dishes
    • Chicken Shawarma
    • Turkish Cigarette Pastries
    • How to Make Falafel
    • Turkish Coffee
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    • Catering Venues
    • How to Be a Host
    • Easy Entertaining Ideas
    • Summer Party Ideas
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Quick Guide to Butter-Basting Your Meat

If you want to give your meat or fish a rich, nutty flavor, you might want to consider butter-basting it. This flavor comes from basting the meat in butter that has melted and browned, as well as the so-called "aromatics" you add to the butter while it browns (such as garlic, shallots, various kinds of herbs). It really is flavor city.

You can use the following guide for all kinds of meats, including pork chops, veal chops, any other chops, thick steak cuts, chicken breasts, and a lot more.
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First, get the meat ready. You're going to start by salting it. Ideally you want to use the dry brine method. Season the meat completely with salt, then put it on a wire rack, then put that on a baking sheet (rimmed). Now refrigerate this for about an hour. This will help avoid cooking wet meat when you add your meat to the hot pan, because the salt brings the water out of the meat to evaporate.
 
Oil your skillet or pan so that it's almost smoking - an iron or steel skillet works best. You can flip the meat frequently, which help cook the meat all the way through and won't jeopardize the browning or creation of crust on the meat.
 
When you've got a bit of a sear going on both sides, you can add butter to the skillet. If you want to add aromatics, this is also the time to do that. This includes shallots, garlic cloves (halved), herbs like sage, etc. The butter is going to start melting and will start to acquire the flavors of the different herbs and aromatics you've added. The butter will start browning at this stage, which is a good thing.
 
Now you're going to use the handle of the skillet to tip it over so that the butter comes together on one side and you can spoon it up. You're going to use the spoon to scoop it up and pour it over the meat, basting the meat. Continue to flip the meat frequently, about twice a minute.
 
As you continue to flip the meat as well as basting it, you're going to take the temperature every so often. Use whatever accurate meat thermometer you'd like. You're taking the temperature of the center of the meat to determine doneness. For rare meat, you're looking to hit 120 degrees. For medium-rare, you're looking to hit 130 degrees in the center of the meat. And for medium doneness of your meat, 140 degrees. After that, your meat is well done.
 
If you'd like to butter-baste a fish fillet, you're going to go through a similar process. The main difference is that you won't be flipping your fish. Instead, you will cook the fish via heat on only one side, the skin side if there is skin on the fish, which will get crispy like you want.
 
The genius of this method is that as you baste the butter over the top of the fish, it will cook it gently and give you a tender, delicious cook to the fish (along with that crispy-skinned bottom).
 
Go forth, and butter-baste!

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