Basting Mopping Spritzing
Basting or putting moisture on the outside of the meat will keep more moisture inside the meat. The moisture in the meat will stay because the basting, spritzing, mopping moisture will add pressure to the outside so the internal moisture will stay in the meat. Basting if a great thing to do. It may not all flavor to the inside through penetration but if you have injection and flavor already inside it will keep it in there and keep it the moisture inside the meat. Baste, Mop, and Spritz its effective!
Basting is a great thing to do. For Decades, Centuries people have all basted there meat. Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice.
Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor.
Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying out) of the meat.
If not compensated by countermeasures, the opening of the oven door and the resulting loss of temperature and moisture content of the air circulating inside can lead to increased evaporation from the meat surfaces.
To prevent this, the easiest solution is to place the meat in a closed oven bag, which traps evaporating moisture and does not let it disseminate into the oven space and then out to the kitchen. The meat is “auto basted” when the air trapped inside the bag reaches the point of its maximum possible moisture content, and the resulting precipitate forms into drops on the surfaces of the meat or the wall of the bag. The drops roll down to the lowest point of the closed space, where the meat sits and cooks in the resulting juices. This technique often requires minimal or no added liquids other than what the meat already contains, for loss of moisture is virtually negligible from inside the bag. Perhaps even better, some oven pans are designed to carry a lid. Other alternatives include allowing extended cooking time, administering increased amounts of juices, coating the meat with moisture rich fruits or fat-rich cuts, such as bacon, or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven.
This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavor to them, for example Chicken chasseur.
Mopping has a substantial effect on meat. Instilling flavor in meat is hard thing to do. When you mopp a piece of meat it introduces flavor that is brought into the interior of the meat to cool the liquid inside the meat. The self preservation of a piece of meat will allow the mopp to go inside the meat. The whole key to mopping is several times during a cook and once majorly before you take it off. Mop your meat and the hold it in the Cambro. The Cambro will help pull those flavors inside your meat. Some of the best meat I ever ate was seasoned with a Mopp Sauce.
Spritzing is an effective way to flavor and color. Sugar based sprays like apple juice will make a caramel color will develop on a Butt, Ribs, Chicken lightly sprayed with a sugary spray. It works for other things. Get a spray bottle and fill it with your favorite spritzing liquid and spay away. It doesn’t matter about temperature, or cooking conditions season your meat the way your want. Sugarry substances will do the maillard reaction!
Spritz for pork
- Half apple juice and half apple cider vinegar
The flavor blends well with pork and adds a nice color to the bark.
- Cranberry juice and a little olive oil
A little more tart than apple juice and helps build a nice deep color.
- 1 cup apple cider vinegar, 1/2 cup Worcestershire, 1/2 cup soy sauce, 1/2 cup olive oil, 1/2 cup water
A deeper flavor and it works great with spare ribs.
- 3 cups apple juice, 2 cups white wine vinegar, 2 tbsp liquid imitation butter (Parkay)
This is a recipe from Smokin’ with Myron Mixon, but imitation butter is used quite a bit in competition BBQ. Parkay is sometimes referred to ask the ‘magic blue bottle’.
Starting off with mustard on pork will give the caramel color you can’t get anywhere else. Coat the pork down heavy with mustard.
Basting Mopping Spritzing