baste

¹

[ beyst ]

verb (used with object)

, bast·ed, bast·ing.

1. to sew with long, loose stitches, as in temporarily tacking together pieces of a garment while it is being made.

baste

²

[ beyst ]

verb (used with object)

, bast·ed, bast·ing.

1. to moisten (meat or other food) while cooking, with drippings, butter, etc.

noun

1. liquid used to moisten and flavor food during cooking:

   a baste of sherry and pan juices.

baste

³

[ beyst ]

verb (used with object)

, bast·ed, bast·ing.

1. to beat with a stick; thrash; cudgel.
2. to denounce or scold vigorously:

   an editorial basting the candidate for irresponsible statements.

baste

¹

/ beɪst /

verb

1. tr to sew with loose temporary stitches

baste

²

/ beɪst /

verb

1. tr to beat thoroughly; thrash

baste

³

/ beɪst /

verb

1. to moisten (meat) during cooking with hot fat and the juices produced

Word History and Origins

Origin of baste¹

First recorded in 1400–50; late Middle English basten, from Anglo-French, Middle French bastir “to build, baste,” from Germanic; compare Old High German bestan “to mend, patch,” Middle High German besten “to lace, tie”; bast

Origin of baste²

First recorded in 1425–75; late Middle English basten, baist, of obscure origin; perhaps from Old French, Middle French basser “to soak (bread), moisten (meat)”

Origin of baste³

First recorded in 1525–35; variant of baist, perhaps from Old Norse beysta “to beat, thrash”; perhaps from baste ²( def ) (the ladle for cooking used as a weapon)

Word History and Origins

Origin of baste¹

C14: from Old French bastir to build, of Germanic origin; compare Old High German besten to sew with bast

Origin of baste²

C16: probably from Old Norse beysta

Origin of baste³

C15: of uncertain origin

Example Sentences

Place the lamb chops on a medium sheet tray and baste with a liberal amount of the charmoula marinade, about 1 tablespoon per chop.

From Salon

In this recipe at Food & Wine, David Chang "pulverizes the kombu to a powder and blends it with softened butter to baste striped bass fillets."

From Salon

While cooks furiously arrange oysters and clams on seafood platters and baste steaks with butter, Mr. Alston and his fellow dishwashers scrub pots, scrape char off grill grates and run stacks of plates up and down the stairs.

From New York Times

Use the rest of the butter to baste.

From Salon

“I think for me and the chefs I looked up to,” Womack says, “it was always about never giving up if something isn’t great the first time. I would say don’t rush the process and smoke at a low temperature and baste it every 30 minutes, with something like honey or maple syrup.”

From Seattle Times

Related Words

• grease