The secret to the perfect crust

The main enemy of a beautiful, golden crust is excess moisture.

If you put a cold, damp piece of meat, fish, or poultry in the pan, it will start to braise in its own juices instead of browning.

My top tip: before baking or frying, be sure to let the food “rest” and warm up to room temperature. And then—the most important step!—thoroughly pat it dry on all sides with paper towels or a clean kitchen towel. The surface must be completely dry. This is what guarantees the right reaction when it comes into contact with hot oil and that perfect, crispy, golden crust.