Some of you may have noticed many recipes specifically say, “pat (insert food) dry” before grilling, roasting, searing, etc. And even if it doesn’t, take heed.
Like most things cooking, it’s in the science. Moisture inhibits caramelization. If you don’t get that initial layer of moisture off your food, it won’t get beautifully brown and crispy, aka, develop amazing flavor. So take the time to pat your protein (ha!) and (either air or pat) dry your veggies before cooking.
Try my tip and let me know how it goes! I’d love to hear from you.