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Cooking encyclopedia Habits worth keeping

Dry the surface before it meets heat

Anything you want to brown has to be dry first.

What it is

Pat meat and fish dry. Drain and dry blanched vegetables. Leave salted meat uncovered in the fridge if you have the time.

Why it works

While surface water is boiling away, the surface cannot get above 100 °C, and browning needs about 140 °C. Every minute spent evaporating is a minute not spent browning — and it is a minute the inside is still cooking.

When to use it

Before searing, roasting, grilling or frying.

What goes wrong

Going straight from marinade to pan; crowding, which puts the moisture back; oiling the pan instead of the food, so water pools underneath.

Meridian cooking encyclopedia — Watchman Productions

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