Mustard (condiment) The second element comes also from Latin "ardens", (hot, flaming). It was first attested in English in the late 13th century, though it was found as a surname a century earlier. Archeological excavations in the Indus Valley (Indian Subcontinent) have revealed that mustard was cultivated there. That civilization existed until about 1800 BC. The Romans were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice (the must) with ground mustard seeds (called "sinapis") to make "burning must", "mustum ardens" — hence "". A recipe for mustard appears in "De re coquinaria",
Basting (cooking) Basting (cooking) Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then periodically coated with the juice. Prominently used in grilling, rotisserie, roasting, and other meat preparations where the meat is over heat for extended periods of time, basting is used to keep meat moist during the cooking process and also to apply or enhance flavor. Improperly administered basting, however, may actually lead to the very problem it is designed to prevent: the undesired loss of moisture (drying