There are countless articles written about the best internal temperature for cooking different types of meat but people often seem to neglect the outside of meat. This is a tragic oversight because the outer surface can dramatically enhance both the flavor and texture of meat. Steaks and lamb chops need a nice dark crust; a whole roast chicken or turkey needs a crispy golden brown skin. The key to achieving this is quite simple. All you have to do is air dry the meat.
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The steak accordion (I did something wrong)
Air drying involves letting the meat rest uncovered until all of the moisture on the surface evaporates leaving the outside completely dry. You may be wondering what the point of this is and it has to do with the Maillard reaction. The Maillard reaction is one of the most important chemical reactions to know about when it comes to cooking. It’s the reason meat changes color as it cooks and it’s also the key to achieving a satisfying crust but only if the meat is dry.
The Maillard reaction only occurs when meat reaches 300 degrees Fahrenheit and since water boils at 212 degrees Fahrenheit meat with moisture on the surface won’t be able to get that nice crust. That’s why air drying is so essential. It prepares the surface of the meat to activate the Maillard reaction. The best part? Air drying works with just about any type of meat you can think of including steaks pork chops and lamb chops.
Air drying is most often discussed in the context of beef. It is most useful for steaks where a good crust is absolutely essential. Other meats that work well for air drying are pork chops and lamb chops. What all of these meats have in common is that you cook them at high temperatures usually on a grill or in a cast iron pan. When dry meat is brought to high temperatures it creates a perfect crust.
