baste

¹

[beyst]

verb (used with object)

basted, basting 

1. to sew with long, loose stitches, as in temporarily tacking together pieces of a garment while it is being made.

baste

²

[beyst]

verb (used with object)

basted, basting 

1. to moisten (meat or other food) while cooking, with drippings, butter, etc.

noun

1. liquid used to moisten and flavor food during cooking.

   a baste of sherry and pan juices.

baste

³

[beyst]

verb (used with object)

basted, basting 

1. to beat with a stick; thrash; cudgel.

2. to denounce or scold vigorously.

   an editorial basting the candidate for irresponsible statements.

baste

¹

/ beɪst /

verb

1. (tr) to sew with loose temporary stitches

baste

²

/ beɪst /

verb

1. to moisten (meat) during cooking with hot fat and the juices produced

baste

³

/ beɪst /

verb

1. (tr) to beat thoroughly; thrash

Word History and Origins

Origin of baste¹

First recorded in 1400–50; late Middle English basten, from Anglo-French, Middle French bastir “to build, baste,” from Germanic; compare Old High German bestan “to mend, patch,” Middle High German besten “to lace, tie”; bast

Origin of baste²

First recorded in 1425–75; late Middle English basten, baist, of obscure origin; perhaps from Old French, Middle French basser “to soak (bread), moisten (meat)”

Origin of baste³

First recorded in 1525–35; variant of baist, perhaps from Old Norse beysta “to beat, thrash”; perhaps from baste ² ( def. ) (the ladle for cooking used as a weapon)

Word History and Origins

Origin of baste¹

C14: from Old French bastir to build, of Germanic origin; compare Old High German besten to sew with _bast

Origin of baste²

C15: of uncertain origin

Origin of baste³

C16: probably from Old Norse beysta

Example Sentences

His wife had already basted the family turkey the night before and now she was cracking 180 eggs with a smile and wearing plastic gloves.

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When it comes to flavoring and seasoning a steak, I like keeping it minimalist: heavily seasoned with salt and then simply basted with rosemary, garlic and butter.

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Some baste their eggs in hot fat, some insist on a lid to trap steam and ensure even cooking.

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Not so readily, however: The researchers cut a black spatula into small pieces and basted them in 320-degree cooking oil for 15 minutes.

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Follow up: If there's barely any liquid at the bottom of my roasting pan, what should I be basting with?

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Related Words

• grease