Basting is a cooking technique, an usually involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. Prominently used in grilling, rotisserie, roasting and other meat preparations where the meat is over heat for extended periods of time. Basting flavors the meat and keeps it moist. In Basting the flavors of meat is not diluted and get concentrated. This type of cooking is usually recommended for dishes which have strong flavors mostly served with sauces, for example Chicken chauseire.