I just jumped on the SV bandwagon and got an Anova Nano on Prime Days. One of the things I have noticed mentioned in here and also on their app is to pat it dry. How dry do I need to do so and what is the exact reason? Trying to learn!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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I too tip it to empty it, then a shake or three, then lie on the counter (the device, not me). Only if I need to put it in the box right away do I towel dry it.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I just jumped on the SV bandwagon and got an Anova Nano on Prime Days. One of the things I have noticed mentioned in here and also on their app is to pat it dry. How dry do I need to do so and what is the exact reason? Trying to learn!
It appears that you're asking about patting the device itself dry, which I've never heard of. Now, if you're really asking about patting the protein dry after removing it from the bag and prior to searing, that is essential for a good sear and you want it to be really dry. If the protein is the slightest bit damp you're going to wind up steaming it rather than searing it, and you won't get a good sear. Needs to be dry for that wonderful maillard reaction to take place.
Yea I thought that's what she was asking when I first read it as well. But I just followed the lemmings and thought it was the unit. Good point and better observation.
Yep! From a steak recipe on Anova.com you have this: Finishing Steps; Stovetop
Step 1; Remove the steak from the bag and place it on a paper towel-lined plate. Pat it dry very carefully on both sides. If you did not season before bagging the steak, season it now generously with salt and pepper. Does not say how dry to pat it, but I would guess that it should not be shiny wet.
Yes, thank you! I did mean the protein. Haha! Guess I was caught up in what I was asking to make sure I was clarifying what to pat dry. Thanks for the laughs and reason. 😊
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
If you’re going to sear it then by all means thoroughly pat it dry. On the other hand, if you plan to smoke it after SV then don’t pat it dry. Smoke will adhere much better to a wet surface.
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