4 ms·

After tossing peeled, sliced, sections of potato in some fat / oil before putting them in the oven, I wouldn't add further oil to them - does this mean they're

• amenhotep 2y ago
  You might not personally but you could keep basting them, it wouldn't turn them into a different dish or completely ruin them if you did. Compare with what would happen if you kept basting bread. I've never cooked beef wellington so I don't really know, but it seems like it's baked and I imagine you're saying it's basted? As far as I can tell it's an egg glaze, which is not basting. Anyway, worst case scenario, my definition has some edge cases or needs nitpicking over the definition of a baste. This is nothing next to your insistence that a Sunday dinner includes baked beef.
  • Jedd 2y ago
    I can't imagine basting a beef wellington, because of the pastry wrapper, but that doesn't mean you couldn't, so I was trying to work out what your definition came down to. It sounds like you're saying that if you think something could be basted, then it's a roast, but if it couldn't, then it's baked. If that's your intent, then it feels like the can's been kicked down the road to the comparably confusing definition of a 'bastable food', yes? (To clarify -- this is because I'm assuming, per previous response, that it's not so much if something was actually basted, but whether it should / could be.)