Welcome Guest
[Log In]
[Register]
| Welcome to Lilypad Junction. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Basting Basics | |
|---|---|
| Tweet Topic Started: Jun 12 2006, 11:46 PM (217 Views) | |
| Mike | Jun 12 2006, 11:46 PM Post #1 |
![]()
Fly Catcher
|
Brush on thick or sweet sauces during the last 10-15 minutes of cooking, basting and turning every few minutes to prevent burning. Use tongs to turn meat instead of a meat fork to avoid piercing and losing juices. |
![]() |
|
| « Previous Topic · Cooking Tips · Next Topic » |
| Theme: Lilypad | Track Topic · E-mail Topic |
7:26 PM Jul 11
|
Infinite Results & Outline
Hosted for free by ZetaBoards · Privacy Policy





7:26 PM Jul 11