ATK used to suggest baking powder for searing steaks. It seemed to be the corn starch that dried up the surface to get a sear. Has anyone tried this? I've got a skin on chicken breast that I'd like to crisp up before serving. They can be explosive at times!
I've not tried corn starch, but have had good results by thinly spreading mayonnaise on the meat prior to searing. Let me know how you do with either approach please!
Yep, I've heard of mayonnaise being used. I've used yogurt and it gives it a nice crust, just like mayo. I haven't tried baking powder though! Hmm.
@cnoden - How about this?https://www.google.ca/search?q=baking+powder+or+cornstarch+for+searing%3F&rlz=1C1CHBF_enCA746CA746&oq=baking+powder+or+cornstarch+for+searing%3F&aqs=chrome..69i57.1126j0j7&sourceid=chrome&ie=UTF-8
Corn starch will help dry the surface and make for a better sear.