Drying meat before searing

Despite the fact that many sous vide recipes ask for searing any meat after cooking it in a pan, this does not imply that there isn't another crucial stage in the process. You want the crust of a steak to be crisp and caramelized if you cook it to a specific temperature. In addition to creating a fantastic crust, completely drying off the outside of the meat can assist shorten the sear and maintain the interior temperature. Your meat must first be cooked to remove any moisture on the exterior; otherwise, browning won't happen. The browning process may begin more rapidly and the meat can come out of the pan earlier if the moisture is completely gone.

Patting the meat with fresh paper towels is one way to get rid of any moisture. A dishcloth may also be used to absorb any moisture; just be sure to save it only for that purpose and not for any other. Dishcloths are a practical choice because they are washable and reusable. You may even store the cooked meal, uncovered, in the refrigerator for an entire night if you're preparing something with a skin, like chicken wings. After that, all that's required to prepare the food for eating is a brief sear in a skillet or to place it under a broiler. Since the fluid will have already evaporated, nothing will spew out the wings.