Wipe meats and fish before cooking


Wipe meats and fish before cooking
When you want to cook meat or fish, there's a very simple yet very important step to take before you even start: It's to dry, or wipe, each side of the meat or fish, sometimes called "dabbing" or "sponging".

But why? And how? Let me explain.
5,736 4.5/5 (4 reviews)
Grade this page:
Keywords for this post:CookingDryingDryingMeatFishKitchen towelPaper towelPaper towel
Last modified on: April 14th 2024
For this post: Comment Follow Send to a friend
Wipe meats and fish before cooking
When we're about to cook meat, we often take it out of the fridge, where it was wrapped in paper.

If it's been waiting a while, you've probably already noticed that it's moist, sometimes even almost wet, which is normal, as meat naturally exudes a little muscle fluid when it's resting.
The same goes for fish and scallops, which naturally become moist and slightly sticky when they wait a little too long before cooking.

viande humidepoisson humide


This moisture isn't a problem in itself, but it can be a bit of a hindrance to cooking, because if you put the meat directly into the hot pan (for example), the moisture will, with the heat of the pan, create a little film of steam between the meat and the bottom (of the pan).
On the one hand, this film will reduce the cooking heat, thus increasing cooking time, but above all it will slow down caramelization (the famous Maillard reactions), and unfortunately your meat won't brown as well, and won't taste as good.

As you can see, it's no big deal, but the solution is so simple that it would be a shame to do without it: simply dry the meat well, dabbing it with a cloth or paper towel, before seasoning and cooking.

viande séchageviande séchée


The same goes for fish and scallops: simply pat dry with kitchen paper before seasoning and cooking.

poisson essuyagepoissonessuyé


It's a reflex that restaurant chefs have: they systematically dry all their meats and fish before cooking them.
It's in our interest to follow their example...

To sum up: You should always dry meat or fish by dabbing it with a paper towel or tea towel before cooking, to ensure better cooking and coloring.

Lasts posts
Travel cakes
Travel cakes
You may have come across the term "travel cakes" ("gateaux de voyage" in french) for certain pastries, so let's take a look at what they're all about.
January 27th 20252,218
The aromatic power of sugar
The aromatic power of sugar
In the kitchen, sugar doesn't just sweeten, it also has an exceptional ability to capture flavors. Combined with aromatic ingredients, such as citrus zest, it acts as a veritable sponge for aromas. By taking the time to let the sugar soak up the flavors, you can transform your desserts, making...
December 25th 20242,5545
The little trap of thick cream
The little trap of thick cream
When you need to add cream to a recipe, you might be wondering: thick (heavy) cream or liquid cream? In most cases, there's no big difference: you can use either. But there is one exception, and that's when the cream needs to be cooked, for a sauce for example, and here the difference between...
December 13th 20243,1195
Sauce and salad: When and how to mix them?
Sauce and salad: When and how to mix them?
When dressing a salad, there's a kind of golden rule: add the dressing very shortly before serving, especially if your salad contains crunchy elements such as croutons or fresh vegetables, which will retain their crunchiness or crispiness. But, as is often the case in the kitchen, there are...
November 29th 20243,2825
No need to boil gelatin
No need to boil gelatin
Gelatin is a magical ingredient for making light, creamy, structured desserts, yet it's often misused in the kitchen. A common mistake in some recipes is the idea that it needs to be boiled for it to work properly, but this is a mistake indeed: gelatin melts at a much lower temperature, around...
November 21th 20243,1835
Other pages you may also like
The 3 kinds of meringue
The 3 kinds of meringue
Meringue – what could be simpler? Just beaten egg whites with sugar added. This makes a fairly stiff mixture which can then be cooked in a cool oven to create those lovely, light confections. But in the world of professional patisserie, meringue comes in three different kinds. Even if the...
June 14th 201359 K4.5
What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
When it comes to home-made desserts, tarts are always popular. They can be divided into two basic types: those cooked with their filling, such as an apricot and almond cream tart, and those where the filling is added after baking the pastry case, such as a strawberry tart or chocolate tart. For...
May 2nd 2017107 K4.5
Roasting spices
Roasting spices
If you like your food a little, or a lot, spicy, you'll no doubt have a jar or sachets of mixed spices in your cupboards from which to draw when preparing a dish. I'm thinking, for example, of curries, chili and couscous, all of which fill the kitchen, and sometimes far beyond...
October 30th 20206,5954.9
Vitamin C against blackening
Vitamin C against blackening
You've probably heard of this tip: to prevent fruit or vegetables from turning brown or black, simply add or sprinkle lemon juice over them. It's very effective, but why does lemon juice have this effect?
July 14th 20236,882 15
Cream and sauces
Cream and sauces
Have you ever wondered why making beautiful tasty sauces is so easy when you use cream? .
October 15th 201219 K4.4
Post a comment or question
Posted by:
I am not a leaving thing
Follow this page
If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page