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Old 04-21-2006, 08:25 PM   #1
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Removing Herbs / Liquid For Searing?

Hey guys i have some chicken breasts right now marinating in white wine, olive oil, fresh garlic, and fresh rosemary.

I am going to sear this meat in a steel skillet then finish it in the oven.

Question.

I know the fresh garlic, wine, and rosemary will burn/cause problems, so i am going to remove these before i sear.


What is the best way to go about doing this? Is there some product or some type of rag you can buy to remove those things before searing?

Are paper towels good enough? Never had to seriously seriously pat something dry/remove garlic and herbs before throwing it in the skillet

any pointers would be cool

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Old 04-21-2006, 08:43 PM   #2
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Paper towels will do the trick. Use a towel or two to brush off the herbs and spices and then pat the breast dry. You should always begin a sear with dry meat. If it's wet, the meat tends to steam rather than sear and you will have a harder time getting that nice brown color on the meat.
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Old 04-21-2006, 08:45 PM   #3
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will let you know how it turns out

cheers mate
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