I brought Pat Conroy's Cookbook with me. I don't usually read cookbooks, but this isn't an ordinary cookbook, and Mr. Conroy isn't an ordinary writer. Put the two together, and you have one part lyrical autobiography and one part food from around the world.
So I began reading about making stocks when he says to take a whole chicken, wash it inside and out with cold water, then pat it dry. Why on earth would you do that, when the next step is to put it into a pot of water for boiling?
I've wondered the same thing at Thanksgiving. Why wash the turkey only to pat it dry? I never do that, and mine is always moist and flavorful.
Any of you cooking experts out there have an explanation? Seems a silly thing to me, but there's probably a good explanation I don't know about.