Baste Baste Baste! #duck #reels | Matthew Groark
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Baste Baste Baste! #duck #reels | Matthew Groark
680.5K viewsOct 3, 2022
FacebookMatthew Groark
Baste a top sirloin with butter, ghee, duck fat, or bacon fat while pan searing. Butter basting provides a nuttier, deeper flavor and a brown sear for an incredible steak every single time. Check out more pro tips for cooking steak https://www.omahasteaks.com/blog/how-to-cook-the-perfect-steak-indoors/ | Omaha Steaks
0:07
Baste a top sirloin with butter, ghee, duck fat, or bacon fat while pan searing. Butter basting provides a nuttier, deeper flavor and a brown sear for an incredible steak every single time. Check out more pro tips for cooking steak https://www.omahasteaks.com/blog/how-to-cook-the-perfect-steak-indoors/ | Omaha Steaks
1.1K viewsApr 22, 2025
FacebookOmaha Steaks
How to Butter-Baste Steaks, Chops, and Fish
How to Butter-Baste Steaks, Chops, and Fish
Jun 9, 2023
seriouseats.com
23 Duck House Plans With Tutorials That You Can Build In A Weekend - The Poultry Guide
23 Duck House Plans With Tutorials That You Can Build In A Weekend - The Poultry Guide
140.5K viewsJul 6, 2023
thepoultryguide.com
Dry-aging duck allows not only the skin to be crispy when cooking, it builds flavours and makes it juicier and tender. The end result is a seriously flavoursome piece of meat with little to no fat. Here’s my secret way to aging the perfect duck. 1. Clean out any excess bits and dry the inside of the crown. 2. Coat the inside with ground 5 spice and salt, I use a 1:5 salt to spice ratio. 3. Hook the duck by the back of the neck and baste it only until the skin tightens (2-3 times) with a boiling
0:55
Dry-aging duck allows not only the skin to be crispy when cooking, it builds flavours and makes it juicier and tender. The end result is a seriously flavoursome piece of meat with little to no fat. Here’s my secret way to aging the perfect duck. 1. Clean out any excess bits and dry the inside of the crown. 2. Coat the inside with ground 5 spice and salt, I use a 1:5 salt to spice ratio. 3. Hook the duck by the back of the neck and baste it only until the skin tightens (2-3 times) with a boiling
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