E
3 months ago

overrated cooking technique

I've been thinking, and I'm starting to believe that basting meat while it's cooking is not all it's cracked up to be. I mean, I've tried it with roast chicken and beef, and honestly, I don't notice a huge difference in flavor or moisture. Maybe I'm just doing it wrong, but it seems like a lot of extra work for minimal payoff. Has anyone else had a similar experience?

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