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Arroser is the french verb which in a culinary context means to baste. (i.e. arrose the scallop with butter) This technique is useful when searing a piece of protein to evenly brown the seared surface with the hot oil or fat.
This is the method of moistening food with fat during the cooking process. This technique is often used when baking Turkey and other meats that are prone to becoming dry when cooking.
