to conquer with a stick to cudgel
- To sew loosely or with lengthy stitches usually your work may be held in position until sewed much more firmly
- sew together loosely, with huge stitches
- hit violently and continuously
- a loose short-term sewing stitch to hold levels of material together
- address with liquid before preparing
- To beat with a stick; to cudgel.
- To sprinkle flour and sodium and drip butter or fat on, as on beef in roasting.
- To mark with tar, as sheep.
- To sew loosely, or with long stitches; -- frequently, that the work are held constantly in place until sewed much more firmly.
Name Origin: Greek
Name Gender: Male
"sew together loosely," c.1400, from Old French bastir "build, construct, sew up (a garment), baste, make, prepare, arrange" (12c., contemporary French b
- "to drench in gravy, moisten," belated 14c., of unidentified origin, possibly from Old French basser "to moisten, drench," from bassin "basin" (see basin). Relevant: Basted; basting.
- "beat, thrash," 1530s, perhaps through the cookery feeling of baste (v.2) or from some Scandinavian source (such as Swedish basa "to beat, flog," b
To moisten meals during preparing with cooking pan drippings, sauce, or other liquid, usually with a baster. Basting stops meals from drying out.
- To moisten meat or any other meals while preparing, being add taste also to prevent drying out of this surface. The liquid often is melted fat, beef drippings, juice, sauce or liquid.
- to incorporate moisture, taste and color to meals by brushing, drizzling or spooning pan drinks or any other liquids within the food during cooking.
- To moisten with marinade or with cooking pan drinks during broiling or roasting.
(v. t.) To beat with a stick; to cudgel.
- (v. t.) To sprinkle flour and salt and spill butter or fat on, as on animal meat in roasting.
- (v. t.) To mark with tar, as sheep.
- (v. t.) To sew loosely, or with lengthy stitches; -- generally, your work are held in place until sewed much more firmly.