Fortunately, the butter / dijon mixture plus searing before going in
the oven keeps it from drying out!
Not exact matches
The only reason for the oiled parchment in that
oven environment would be to
keep the top of the dough
from drying out; if it's steamy in there, it shouldn't need it.
While they were undoubtedly best straight
from the
oven, the flax and coconut oil
kept the muffins
from drying out even days later.
I would also be careful about the «
Drying them
out in the
oven» step as what
keeps fried foods crispy and prevents them
from absorbing excess oil is the steam released
from the surface of the food.