From a9234638952423f1be1dc34fcbd5815f2a0bd300 Mon Sep 17 00:00:00 2001 From: Spencer Grimes Date: Wed, 25 Mar 2026 15:24:32 -0500 Subject: [PATCH] "vault backup: 2026-03-25 15:24:32 from Flow" --- 23-Cooking/References/Bone-Dry Patting.md | 6 +++++- 1 file changed, 5 insertions(+), 1 deletion(-) diff --git a/23-Cooking/References/Bone-Dry Patting.md b/23-Cooking/References/Bone-Dry Patting.md index 52117c2..8fafe29 100644 --- a/23-Cooking/References/Bone-Dry Patting.md +++ b/23-Cooking/References/Bone-Dry Patting.md @@ -4,4 +4,8 @@ This is a critical technical requirement for the **Maillard Reaction** (the chem - **The Fix:** Take a paper towel and physically press it onto every surface of the meat until the paper towel stops coming away damp. - - **Pro Tip:** For the absolute best results, salt your meat and let it sit uncovered in the fridge for 30 minutes before cooking. The salt draws out moisture, which you then pat away. \ No newline at end of file + - **Pro Tip:** For the absolute best results, salt your meat and let it sit uncovered in the fridge for 30 minutes before cooking. The salt draws out moisture, which you then pat away. + +- **Heat:** Get your skillet hot _first_, then add your **High-Smoke-Point Fat**. + +- **The Test:** When the oil starts to shimmer (moving like water) or just barely wisps with smoke, lay the protein in _away_ from you to avoid splashes. \ No newline at end of file