"beat, thrash," 1530s, perhaps from the cookery sense of baste (v.2) or from some Scandinavian source (such as Swedish basa "to beat, flog," bösta "to thump") akin to Old [..]

"to soak in gravy, moisten," late 14c., of unknown origin, possibly from Old French basser "to moisten, soak," from bassin "basin" (see basin). Related: Basted; basting.

"sew together loosely," c. 1400, from Old French bastir "build, construct, sew up (a garment), baste, make, prepare, arrange" (12c., Modern French bâtir "to build"), prob [..]

To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

To moisten meat or other foods while cooking also adding flavour and to prevent it from drying. The mixture for basting are usually melted fat, meat drippings, fruit juices or sauce.

v. To cover with melted fat, gravy, while cooking.

A practice used to moisten meats during cooking; melted butter or pan drippings are spread or spooned over the meat at various intervals.

To spoon melted fat or liquid over food as it cooks to stop it drying out and to add flavour.

To dream of basting meats while cooking, denotes you will undermine your own expectations by folly and selfishness. For a woman to baste her sewing, omens much vacation owing to her extravagance.   

To moisten with marinade or with pan juices during broiling or roasting.

To moisten food during cooking with pan drippings, sauce, or other liquid, often with the help of a baster. Basting prevents foods from drying out.

to hold a garment/item together temporarily using large running stitches in order to check fit and stop fabric slipping before permanent stitching.

See Basting Stitch.

The technique of hand stitching or machine stitching with a long stitch length to temporarily hold two pieces of fabric together before they are stitched together permanently. A backstitch or a knot i [..]

 To brush, drip liquid or spoon a dish/ food during or before cooking. To add flavor to the food, or to glaze the food.

To spoon, brush or pour drippings or liquid over a food before or during cooking in order to prevent drying, to add flavor, or to glaze it.

To moisten with marinade or with pan juices during broiling or roasting.

To spoon or brush Jamaican food as it cooks with melted butter or other fat, meat drippings or liquid such as stock. A bulb baste can also be used to drizzle the liquid over the Jamaican food. In addition to adding flavor and color, basting keeps meats and other Jamaican foods from drying out. Fatty roasts, when cooked fat side up, do not need bast [..]

To moisten food for added flavor and to prevent drying out while cooking.

To moisten foods during cooking or grilling with fats or seasoned liquids to add flavor and prevent drying. In general, recipes in this cookbook do not call for basting meat and poultry with pan juice [..]

To spoon juices over food that is being roasted or baked to prevent it from drying out and to glaze the surface – commonly meat, or baked fruit.

To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.

To pour, spoon or brush a liquid (usually meat drippings, stock or fat) on food while it is cooking, to add flavour and prevent drying out.

To keep foods moist during cooking by brushing, drizzling or spooning on a sauce, pan juices, or wine.

To moisten and improve the flavor of foods (usually meats) by brushing on, drizzling or spooning over pan drippings, fruit juices, sauces, etc.

To add moisture, flavor and color to foods by brushing, drizzling or spooning pan juices or other liquids over the food at various times during the cooking process. This is especially essential when cooking with dry heat, such as oven roasting or grilling.

To moisten food during cooking with pan juices or other liquids in order to prevent the food from drying out.

To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it.

To moisten food during cooking with pan drippings, sauce, or other liquid, often with the help of a baster. Basting prevents foods from drying out.

(n) a loose temporary sewing stitch to hold layers of fabric together(v) cover with liquid before cooking(v) strike violently and repeatedly(v) sew together loosely, with large stitches

To spoon, brush, or squirt a liquid ( meat drippings, stock, barbecue sauce, melted butter) on food while it cooks to prevent drying out and to add flavor

to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to t [..]

to moisten the food as it cooks by spooning or brushing it at regular intervals with a liquid such as melted fat, meat drippings, fruit juice, sauce or water. This is done to add flavor and color to the food and to prevent drying of the surface.

v.) - to pour juices or melted fat over meat or other food while cooking to keep it moist

To brush or spoon liquid fat or juices over meat during roasting to add flavor and to prevent it from drying out.

To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.

This is when you baste meat with a sauce or marinade as it cooks (ie brush the juices from the meat over the top of the joint). Roast lamb or chicken will benefit from being basted with the juices in [..]

Basting means to circulate cooking liquids, (or Marinades), over, onto and into cooking foods. Most often a Baster, Basting Brush or Basting Spoon is used. Basting foods as they cook helps them stay [..]

, sb. any animal except a human being. A zealous individual asked a servant-girl, ‘Are you a Christian?’ She replied, ‘Do you think I’m a baste?’ See s.v. Christen.

To sew with long or loose stitches, as for temporary use, or in preparation for gathering the fabric. *fro|basser||moisten, soak.