(1) Add butter, thyme and garlic; baste sweetbreads with butter for one minute.

(2) Thus, every half hour or so, open the oven and baste the chicken with juices from the pan.

(3) Go baste him one!

(4) Don't forget to continue to baste the meat with the surrounding liquid.

(5) Fat-tailed sheep (of lamb age or older) are highly valued, and are often roasted with the tail intact, curved over the body to display it and to help baste the meat.

(6) You won't need to baste the meat as it cooks, but it is a good idea to toss the potatoes around half way through cooking, so that they turn golden and sticky on both sides.

(7) Slip herbs under the skin and baste the chicken constantly

(8) While you're grilling, take some of the boiled marinade and baste the steak with it.

(9) If the directions say to baste the meat or vegetables in oil or drippings, use wine, fruit juice, vegetable juice or fat-free vegetable broth instead.

(10) Turn the lining inside out to enclose seams and baste the lining loose edges to the suit front at the leg openings, neckline and armholes.

(11) Baste the zip under the edges so that it is concealed

(12) Halfway through, remove the pan from the oven and spoon over the juices to baste the tomatoes.

(13) As you only need to baste the meat once or twice during this time, you can pour yourself a drink and have a bath.

(14) Place the squab on the grill and baste with the barbecue sauce halfway through the cooking process.

(15) You've got to rub the bird with butter, baste it with pan juices occasionally and rotate it in the pan to make the skin burnish up just so.

(16) You should not remove all fat from a roasting joint, as it helps to flavour and baste the meat as it cooks.

(17) Remove the hot pot from the oven, take off the lid and carefully baste some of the juices over the potatoes and season with a little salt and pepper.

(18) Mop sauce gets its name from a utensil similar to a small string mop that the chuck wagon cook would use to baste meats, literally mopping on the sauce while cooking.

(19) Open the oven door, remove the chicken and baste it with the juices in the tin.

(20) The ribs have a tendency to slip, so pin or baste well prior to stitching the seams.