- to sew with long, loose stitches, as in temporarily tacking together pieces of a garment while it is being made.
Origin of baste1
- to moisten (meat or other food) while cooking, with drippings, butter, etc.
- liquid used to moisten and flavor food during cooking: a baste of sherry and pan juices.
Origin of baste2
- to beat with a stick; thrash; cudgel.
- to denounce or scold vigorously: an editorial basting the candidate for irresponsible statements.
Origin of baste3
Examples from the Web for baste
Put it into the oven, and baste it occasionally, while baking, with its own drippings.
Repeat this frequently while it is roasting; after a while you can baste it with its own fat.
Baste it at first with a little salt and water, and then with its own gravy.
If you baste it with any thing else, or with its own dripping, the skin will not be crisp.
To baste it with its own dripping will make the skin tough and hard.
- (tr) to sew with loose temporary stitches
- to moisten (meat) during cooking with hot fat and the juices produced
- (tr) to beat thoroughly; thrash
Word Origin and History for baste
"sew together loosely," c.1400, from Old French bastir "build, construct, sew up (a garment), baste, make, prepare, arrange" (12c., Modern French bâtir "to build"), probably from a Germanic source, from Proto-Germanic *bastjan "join together with bast" (cf. Old High German besten; see bast).
"to soak in gravy, moisten," late 14c., of unknown origin, possibly from Old French basser "to moisten, soak," from bassin "basin" (see basin). Related: Basted; basting.