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Drying meat for a good sear -- does this apply when marinading?

sancor | Dec 16, 2013 04:36 PM

Hi guys,

I've been reading Molly Steven's All About Braising and she really stresses drying meat before trying to get a good sear on it. I've added this into my routine and have noticed a much improved brown crust on my meats, which has been great.

However, today I'm hoping to make some chicken fajitas that I marinate for ~30 minutes prior to cooking. So now I'm wondering if I should apply the dry meat rule to this chicken... Anyone have any thoughts/answers?


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