German cuisine its particularly spicy mustard, which is used both as a table condiment and in local dishes such as "Senfrostbraten" (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality "Weißwurst". German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerrettich"), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use
Basting (cooking) or actual fat, place moisture rich fruits and vegetables around the cooking meats, and if possible, using a convection oven. This is a type of cooking usually recommended for dishes that generally taste mild, but are served with sauces that provide complementing or overpowering flavor to them, for example chicken chasseur. Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef (including steak), but may be applied to virtually any type of meat. Basting (cooking) Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation