Prep & Assembly
Pat Dry
Blot the surface dry so food browns instead of steaming
Patting dry blots moisture from a food's surface with paper towels before cooking, so it sears and browns instead of steaming. It's a tiny step with an outsized effect on crust and color. Press gently and thoroughly — a dry surface is the prerequisite for a good sear.
Patting dry blots surface moisture with paper towels before cooking, so food sears and browns instead of steaming. It's a tiny step with an outsized effect on crust and color. Press gently and thoroughly — a dry surface is the prerequisite for a good sear.
- Difficulty
- Easy
How to do it
- 1
Lay the food on paper towels.
- 2
Press more towels gently over the top.
- 3
Blot until the surface looks and feels dry.
- 4
Season and cook right away.
Common uses
Tips & pitfalls
- Moisture is the enemy of browning — it steams the surface.
- Press tofu under weight to expel water before searing.
- Dry produce before roasting so it caramelizes, not steams.
Good to know
- Tool
- Paper towels or a clean cloth
- Best for
- Meat, fish, tofu, washed vegetables
- Cue
- Surface dry, not glistening with moisture
Also called
blot dry · dry off
Dishes that rely on it
Related
Whisk
Beat ingredients smooth and aerated with a looping wire motion
Sift
Pass dry ingredients through mesh to aerate and remove lumps
Strain
Pour through mesh to separate solids from liquid for a smooth result
Filter
Pass liquid through fine material to clarify out the smallest particles
Rice
Press cooked potatoes through small holes for fluffy, lump-free texture
Mash
Crush soft cooked food into a rustic, creamy purée
Grind
Crush food into a coarse to fine texture, from spices to meat
Grate
Shred food into fine bits against a sharp-toothed surface