Garum
Techniquebeginnerdraft

Patting dry

Also searched as: drying, patting dry, blotting

In short: The simplest technique in the kitchen: remove water from the surface before it gets hot.

Picture it

Like a wet match: only once it is dry will it light.

What happens

Every drop on the surface has to evaporate before the temperature can rise above 100 °C. That costs time and heat. If the surface is dry, browning begins straight away.

Why it matters

Applies equally to meat, fish, potatoes, vegetables and poultry skin.

How it’s done

Sequence · Step 1 of 3
123

Pat all over with kitchen paper or a clean cloth.

All steps as a list
  1. Pat all over with kitchen paper or a clean cloth.
  2. With potatoes, after soaking also let them air-dry briefly.
  3. Only then toss with oil or spices.
Related entries
MoistureEvaporationMaillard reactionCrispy
Sources · 1
  • Harold McGee: On Food and Cooking (2004), Kapitel Kartoffeln, Stärke, Frittieren