Command of the Week, number 3.
pat-dry
usage: pat-dry [--paper-towels | --air] PROTEIN
Water is the enemy of brown.
A wet surface cannot brown. Until the water evaporates, it holds the surface near 100°C / 212°F, well below where browning gets going. That is the whole difference between seared and steamed.
Pat meat, fish, and tofu dry with paper towels right before cooking. For crisp chicken skin, salt it and leave it uncovered in the fridge for a few hours or overnight.
sear chicken-thighswarning: surface water present, temp capped at 100Cwarning: browning skippedresult: grey. technically cooked.pat-dry chicken-thighs && sear chicken-thighsresult: golden, crisp. 0 warnings.