{"id":382,"date":"2025-08-21T16:07:26","date_gmt":"2025-08-21T16:07:26","guid":{"rendered":"https:\/\/asperges-koken.com\/?p=382"},"modified":"2025-08-21T16:07:26","modified_gmt":"2025-08-21T16:07:26","slug":"basting-teknik-mempertahankan-kelembapan-saat-memanggang","status":"publish","type":"post","link":"https:\/\/asperges-koken.com\/index.php\/2025\/08\/21\/basting-teknik-mempertahankan-kelembapan-saat-memanggang\/","title":{"rendered":"Basting: Teknik Mempertahankan Kelembapan Saat Memanggang"},"content":{"rendered":"<h3 data-start=\"4207\" data-end=\"4275\"><strong data-start=\"4214\" data-end=\"4275\">Basting: Teknik Mempertahankan Kelembapan Saat Memanggang<\/strong><\/h3>\n<p data-start=\"4277\" data-end=\"4477\">Basting adalah teknik menyiram atau melumuri makanan dengan cairan selama proses memanggang. Tujuannya untuk menjaga kelembapan dan menambah rasa pada bagian luar makanan \u2014 terutama daging dan unggas.<\/p>\n<p data-start=\"4479\" data-end=\"4684\">Cairan yang digunakan bisa berupa mentega cair, jus daging, kaldu, saus BBQ, atau campuran bumbu. Basting dilakukan secara berkala, misalnya setiap 15\u201320 menit, menggunakan sendok, kuas, atau alat semprot.<\/p>\n<p data-start=\"4686\" data-end=\"4863\">Teknik ini populer pada pembuatan ayam panggang, kalkun, steak, dan ikan utuh. Selain memperkaya rasa, basting juga membantu menciptakan lapisan luar yang mengilap dan menggoda.<\/p>\n<p data-start=\"4865\" data-end=\"5002\">Namun, basting memerlukan perhatian: membuka oven terlalu sering bisa menurunkan suhu. Oleh karena itu, lakukan dengan cepat dan efisien.<\/p>\n<p data-start=\"5004\" data-end=\"5124\">Basting cocok bagi kamu yang ingin menyajikan hidangan panggang yang juicy, kaya rasa, dan tampil menarik di meja makan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basting: Teknik Mempertahankan Kelembapan Saat Memanggang Basting adalah teknik menyiram atau melumuri makanan dengan cairan selama proses memanggang. Tujuannya untuk menjaga kelembapan dan menambah rasa pada bagian luar makanan \u2014 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-382","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/382","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/comments?post=382"}],"version-history":[{"count":1,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/382\/revisions"}],"predecessor-version":[{"id":383,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/posts\/382\/revisions\/383"}],"wp:attachment":[{"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/media?parent=382"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/categories?post=382"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/asperges-koken.com\/index.php\/wp-json\/wp\/v2\/tags?post=382"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}