Non-drip Baster

"Bishoop" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've heard there is a baster design that eliminates the annoying dripping that accompanies the
conventional baster design.

Can someone enlighten me on where such a tool, if it in fact exists, can

be

Quoted message said:

purchased?

Thanks....

Why yes, it's called a spoon.

Most basters rely on suction to suck in the juice. Because of the heat of the juice it expands the
air in the bulb and the basters DRIP.

Just use a large spoon.

Dimitri

Dimitri said:

Bishoop said:

I've heard there is a baster design that eliminates the annoying dripping that accompanies the
conventional baster design.

Can someone enlighten me on where such a tool, if it in fact exists, can

be

Quoted message said:

purchased?

Thanks....

Why yes, it's called a spoon.

Most basters rely on suction to suck in the juice. Because of the heat of the juice it expands the
air in the bulb and the basters DRIP.

Just use a large spoon.

I use the large spoon method too, but I also use a large basting brush, the type used for outdoor
grills. I like to spoon out a goodly portion of the fatty drippings as they accumulate and place it
into a Pyrex cup to cool and congeal a bit, makes it much easier and neater to apply with a brush.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

As a newbie, please excuse me if I've completely missed the point of discussion, and pls note I'm
from Australia.

In respect of what I would call a Basting Wand, there seem to be two types; a glass pipette about
9" long with a rubber bulb to provide the suction, and a metal version of same which seems to be
a waste of time because you can't see what or if any juices are being sucked (as the wand is
easily blocked).

If one is basting, i.e. retreiving the juices from the pan to re-coat the joint being roasted, why
would one be concerned about whether the wand might drip or not ??

Very possibly I may have completely missed the point in question, but I am somewhat intigued.

B-regards Charles

"Cardean" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

As a newbie, please excuse me if I've completely missed the point of discussion, and pls note I'm
from Australia.

In respect of what I would call a Basting Wand, there seem to be two types; a glass pipette about
9" long with a rubber bulb to provide the suction, and a metal version of same which seems to be a
waste of time because you can't see what or if any juices are being sucked (as the wand is easily
blocked).

If one is basting, i.e. retreiving the juices from the pan to re-coat the joint being roasted, why
would one be concerned about whether the wand might drip or not ??

Very possibly I may have completely missed the point in question, but I am somewhat intigued.

B-regards Charles

The basting wand (baster) can be used to baste a joint of meat, or to remove unwanted fatty juices
from the cooking pan and transfer them to somewhere where they're wanted. The glass tube job allows
easy viewing of contents to judge when full, or if there are solids that might bung it up...but
breaks easier. Now if you are dashing hellter skellter around your kitchen with a full baster...you
don't want it to drip or dribble.

--
And the beet goes on! (or under) -me just a while ago