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
Steaming
Cooking food in vapor over boiling water to keep it tender, moist, and intact.
Searing
Browning a food's surface fast over high heat for crust, color, and deep flavor.
Roasting
Cooking with surrounding dry oven or fire heat for browned exteriors and juicy interiors.
Crisping on the Plancha
Searing food on a flat-top plancha to develop a crisp, golden surface with even browning.
Breading
Coating food in flour, egg, and crumbs so it forms a crisp crust when fried.
Deep-Frying
Submerging food in hot oil for an all-over crisp crust and quick, even cooking.