Ever had to eat dry and rubbery roasts? Yecch. Meat, poultry, and fish are often best served moist and juicy. If you’re doing roast, that means you have to baste them when cooking in you oven. Oven heat is dry heat and that could often lead to those dry rubbery slabs unless you prevent that. Aside from that, basting with flavorful liquid would add more flavor to your cooking.

Heat management is essential when cooking. As much as possible, try to keep your oven temperature right on the money. If you’re going to baste, better pull out your roast and set it on the stove top.

You can use an assortment of armaments for basting. If you have a bulb baster, use it to suck up the flavorful liquid at the bottom and squirt it over the roast. Ladles and brush work just fine if you don’t have a bulb baster.

Do this quickly and efficiently so that you don’t lose heat in the food as well. Return to food in the oven and repeat in regular intervals until food is done.