Pat meat dry before frying to get a better brown crust
Remove surface moisture from meat before frying so it browns instead of steaming.
Use paper towels to dry the exterior of meat before it hits the pan. This helps you build a deeper crust.
The short version
- Dry surface moisture for better browning
What goes wrong
Putting wet meat into the pan
Pat dry thoroughly before frying
Why it works
Surface water must evaporate before browning can begin; drying speeds browning and improves crust formation.
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