Heat
Arroser
French · to baste
Tilting the pan and spooning foaming butter, often perfumed with garlic and thyme, over meat or fish as it finishes cooking.
Why It Matters
The butter cooks the top surface gently while the pan handles the bottom, seasoning and basting in one motion. It is why restaurant proteins taste richer without tasting heavier.
How to do it
- 1
Melt butter in a pan with herbs and garlic.
- 2
Tilt the pan slightly toward the heat.
- 3
Baste the protein with the foaming fat.
- 4
Repeat the process for 2 to 3 minutes.
- 5
Ensure the butter coats the surface evenly.
Common mistakes
- ✕
Burning the butter ruins the flavor, so keep the heat at medium.
- ✕
Basting too rarely cools the meat, so move quickly and consistently.
- ✕
Using too little butter prevents coverage, so add an extra tablespoon.
