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Not sure I believe that basting adds moisture. Toughness in tender meat is about protein contraction due to temperature. Basting in a pan cooked dish has the effect of heating the top more than it would if left alone. Promotes even cooking.
Putting bacon on top or skin I suspect is more of a heat shield than anything in an oven.
Havent we worked through all this years ago somewhere on eG? Maybe NathanMs stuff?
Not sure I believe that basting adds moisture. Toughness in tender meat is about protein contraction due to temperature. Basting in a pan cooked dish has the effect of heating the top more than it would if left alone. Promotes even cooking.
Putting bacon on top or skin I suspect is more of a heat shield than anything in an oven.
Havent we gone through all this years ago somewhere on eG? Maybe NathanMs stuff?
Not sure I believe that basting adds moisture. Toughness in tender meat is about protein contraction due to temperature. Basting in a pan cooked dish has the effect of heating the top more than it would if left alone.
Putting bacon on top or skin I suspect is more of a heat shield than anything in an oven.
Havent we gone through all this years ago somewhere on eG? Maybe NathanMs stuff?
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