In article . com>,
"aem" > wrote:

> Omelet wrote:
> > In article >, "cybercat" >
> > wrote:
> >
> > > "JWBH" > wrote in message
> [snip]
> > >
> > > I wash all poultry before cooking. Wash it in a collander then shake
> > > as much water out as you can and dry it on a thick pad of paper
> > > towels--or two, one on top.
> >
> > Why do you dry it? I use a screen colander and just drain it well. I've
> > never bothered to dry it?
> > --
>
> Depends on what you're making. If you want browned meat/poultry, the
> results are much better if it's dry when it hits the hot oil. If
> you're stirfrying, dry food won't lower the temp of the hot oil and pan
> as much as wet. -aem

Okay, makes sense I guess......

I just never thought it was all that wet if I drained it in a screen.
--
Peace, Om

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