I baste with the mop sauce for the last hour and baste it well at least three times. After two hours the collagen in the slab has begun to melt and the mop sauce hastens the process. This is the secret to rib tenderness. ...
March 31, 2009 6:45 AM ? Pam said... Tallie, I baste the chicken with the juices from the bottom of the pan that come from the chicken. I usually tip the pan to get the juices out of the bird. Hope this helps. March 31, 2009 7:11 AM ...
I baste everything, and I love basting because it raises my comfort level. Which is not to say that it's always perfect. But my results tend to be so much better if I baste. One of my favorite sewing tasks is to remove basting. ...
