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"vault backup: 2026-03-25 15:14:25 from Flow"

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Spencer Grimes
2026-03-25 15:14:25 -05:00
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23-Cooking/References/Bone-Dry Patting.md Normal file
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This is a critical technical requirement for the **Maillard Reaction** (the chemical process that creates that brown, flavorful crust).
- **The Problem:** Water is the enemy of browning. Moisture on the surface of your steak or chicken turns into steam the moment it hits the pan. Steam is capped at **100°C**, but browning doesn't happen until around **140°C** to **165°C**. If your protein is wet, you are essentially boiling the outside of your meat instead of searing it.
- **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.