A drizzle of olive oil
Often in a recipe, you have to "baste" vegetables, for example, before sending them to the oven.
What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven.
Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but is this the right way to do it?
What the author means by this is that you need to put oil on top of the vegetables to cook them in the oven.
Typically, we just quickly drizzle oil over the vegetables, hoping not to miss any, but is this the right way to do it?
7,630 4/5 (2 reviews)
Keywords for this post:FilletOilVegetablesSpreadEvenSeasoningMixCoatBrushLast modified on: July 13th 2025
A drizzle of olive oil
A good method?
Let's say it right away, no, it's not a very good method, and here's why:- Spreading the oil in this way, in one quick gesture, will apply a little, but alas, not everywhere, and a good proportion of the vegetables won't be oiled. As one chef joked, "You put it everywhere, except where it's needed".
- By doing this, you're only going to put oil on the top of the vegetables, which may be intentional, or on the contrary, it may interfere with the cooking process.
What to do?
Here are 2 more effective ways.
1) Put the vegetables in a salad bowl, pour the oil over them, mix them thoroughly, and only then put them in the baking dish.
Note : Little oil used, evenly distributed, seasoning can be done at the same time.
By the way, the best and quickest way to mix the contents of a bowl like this is to place a plate or lid on top, hold it in your hand, and shake gently.
2) Coat the vegetables with a brush dipped in oil all over their surface, then only send to the oven.
Note : Very little oil used, perfectly distributed, brush can be replaced by a sprayer, seasoning can be done after the brush stroke, rather suitable for large pieces (half-vegetable).
I've used the example of vegetables with olive oil here, but of course this can be applied to any recipe where you need to spread a liquid (oil, wine, juice, syrup, etc.) on one or more foods.
In short: To spread a liquid on food, it's best to mix it together, or coat the food with the liquid.
Lasts posts
A tablet holder
Perhaps you too cook by consulting your recipe on a tablet or phone, and putting it down on your worktop? It's practical, but not the best solution. Here's a look at how you can make an inexpensive, almost universal stand.March 14th 20265885
Pre-calibrated pastry dough
When making pie dough (shortbread, shortcrust, sweet...), it's always a good idea to make a lot at once, and then divide it into pieces, which you can freeze. I've already pointed out the mistake not to make, which is to form a ball before freezing. It's difficult to roll out afterwards because...March 9th 20268735
Butter vs. grease
We often read in a recipe where a pastry is put into a mould that, just before pouring, the mould should be buttered or greased. But what's the difference between these 2 terms?December 1st 20252,9595
Getting out of the fridge early
Very often when you're cooking, you need to take food or preparations out of the fridge, to use them in the recipe in progress. There's nothing tricky about this: you just take them out of the fridge and use them, usually immediately, in the recipe. But is this really a good method?November 24th 20251,9185
Who's making the croissants?
When you look at a bakery from the outside, you naturally think that in the bakery, the bakers make the bread, and in the laboratory, the pastry chefs make the cakes. It's very often like that, with each of these professions having quite different ways of working, but sometimes there's also one...November 23th 20251,745
Other pages you may also like
Should I believe my oven?
Can you really trust your oven? This is an important question as we are always tempted to take the temperature indicated as gospel truth and, unfortunately, this is rarely very precise. .July 4th 201133 K4.6
Soup vs. potage
It's true that we're finally coming out of winter as I write these lines, and that we'll all be making, no doubt, a little less soup and potages, but even if it's out of season, it really is a simple and delicious dish, which is one of the always easy answers to "What's for dinner this (Sunday)...April 9th 202212 K
Toss the salad
When you've finished preparing a salad, green or otherwise, it's usually time to add the dressing and toss. It's often said to "toss the salad", which means to season and mix. Is it easy? Not so easy...March 8th 202413 K5
The beautiful story of the croissants
As you may have already noticed, cooking, baking and pastry-making are full of stories or legends, usually very romantic, about this or that product or recipe. This is often the case for named recipes, for example tarte tatin, peach melba, paris-brest and many others, but it also applies to very...October 10th 201820 K5
Cleaning endives
If you buy your endives elsewhere than in supermarkets, and in this case the best is of course from a market gardener, he or she is the one who planted and harvested them, in this case you will have endives full of earth or sand, depending on where they were grown, which is normal and reassuring, we...March 24th 202027 K4.6
Post a comment or question
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.