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Patting meat dry is done to ensure a fast, even sear in the pan. Not all meats need to be patted dry - ground meats and smoked or precooked meats (ham, bacon, kielbasa, sausage, etc) should not be dried.

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โˆ™ 2009-10-24 14:48:38
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Q: Why should you pat meat dry before you cook it?
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