Cesum Pec
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That Ducasse method is close to what I saw but not quite it. And the term they used was French sounding, nothing as easy as basting unfortunately. Thanks for trying.
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There is a method of pan cooking in lots of butter, where the butter is repeatedly pushed over the meat. I've seen it on some cooking show and wanted to read up on it more but can't remember the name of this technique. Any one know?