Why should you pat meat dry before cook it?

* Better browning: Moisture on the surface of the meat inhibits browning. When you pat it dry, you allow the meat to develop a beautiful crust, which enhances flavor and texture.

* More even cooking: Excess moisture on the surface can lead to steaming instead of searing, resulting in unevenly cooked meat. Patting dry helps the heat transfer evenly and ensures the meat cooks uniformly.

* Crispier skin (for poultry): For poultry, patting the skin dry helps it crisp up nicely, resulting in delicious, crackling skin.

* Reduced splatter: When you cook wet meat, the moisture evaporates and can cause splattering in the pan. Patting it dry minimizes this issue.

Overall, patting meat dry before cooking helps ensure a more flavorful, evenly cooked, and aesthetically pleasing dish.