另類烹飪——用電吹風(fēng)做出脆皮烤雞

A food writer has wowed Twitter with her unusual and expensive approach to achieving perfectly crispy skin on a roast chicken.

一位美食作家在推特上走紅，她用獨(dú)特而昂貴的方法讓烤雞達(dá)到完美的脆皮效果。

Helen Rosner, a food writer for the New Yorker, uploaded a photo of herself using a $400 DysonSupersonic Hair Dryer to blow-dry a whole chicken.

海倫·羅斯納是《紐約客》的美食作家，她于日前上傳了一張自己用售價(jià)高達(dá)400美元的戴森超聲波電吹風(fēng)吹干一整只雞的照片。

"Happy snow day, I am using an astonishingly expensive hair dryer to remove all moisturefrom a chicken to maximize skin crispiness when I roast it," Rosner writes in the post, whichhas earned over 1,600 likes and 100 comments.

羅斯納在帖子中寫(xiě)道：“快樂(lè)的下雪天，我用一個(gè)超貴的電吹風(fēng)來(lái)去除雞肉中所有的水分，這樣當(dāng)我烤它的時(shí)候，能最大化保持雞皮酥脆。”她已經(jīng)獲得了1600多個(gè)贊和100條評(píng)論。

Rosner went on to share the recipe for her roasted chicken, but fans were most interested inthe first stage of her process — the hair dryer.

羅斯納繼續(xù)分享她的烤雞食譜，但是粉絲們最感興趣的是她的第一步——電吹風(fēng)。

Rosner is not the first to use a hair dryer to rid excess moisture on meat before cooking -- shecredits cookbook author Marcella Hazan as "the progenitor of the idea" in the 1970s -- but sheprobably is the first to use a luxury hair tool for the process.

羅斯納并不是第一個(gè)烹飪前用電吹風(fēng)去除肉中多余水分的人--她認(rèn)為20世紀(jì)70年代的烹飪書(shū)作者瑪塞拉·哈扎是“這個(gè)想法的先驅(qū)”——但她可能是第一個(gè)在這個(gè)過(guò)程中使用奢華美發(fā)工具的人。