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红，她用独特而昂贵的方法让烤鸡达到完美的脆皮效果。
Helen Rosner, a food writer for the New Yorker, uploaded a photo of herself using a $400 Dyson Supersonic Hair Dryer to blow-dry a whole chicken.
海伦·罗斯纳是《纽约客》的美食作家，她于日前上传了一张自己用售价高达400美元的戴森超声波电吹风吹干一整只鸡的照片。
"Happy snow day, I am using an astonishingly expensive hair dryer to remove all moisture from a chicken to maximize skin crispiness when I roast it," Rosner writes in the post, which has earned over 1,600 likes and 100 comments.
罗斯纳在帖子中写道：“快乐的下雪天，我用一个超贵的电吹风来去除鸡肉中所有的水分，这样当我烤它的时候，能最大化保持鸡皮酥脆。”她已经获得了1600多个赞和100条评论。
Rosner went on to share the recipe for her roasted chicken, but fans were most interested in the first stage of her process — the hair dryer.
罗斯纳继续分享她的烤鸡食谱，但是粉丝们最感兴趣的是她的第一步--电吹风。
Rosner is not the first to use a hair dryer to rid excess moisture on meat before cooking -- she credits cookbook author Marcella Hazan as "the progenitor of the idea" in the 1970s -- but she probably is the first to use a luxury hair tool for the process.
罗斯纳并不是第一个烹饪前用电吹风去除肉中多余水分的人--她认为20世纪70年代的烹饪书作者玛塞拉·哈扎是“这个想法的先驱”--但她可能是第一个在这个过程中使用奢华美发工具的人。 本文来自:可可英语 http://www.kekenet.com/read/201803/547520.shtml
一位美食作家在推特上走红，她用独特而昂贵的方法让烤鸡达到完美的脆皮效果。
Helen Rosner, a food writer for the New Yorker, uploaded a photo of herself using a $400 Dyson Supersonic Hair Dryer to blow-dry a whole chicken.
海伦·罗斯纳是《纽约客》的美食作家，她于日前上传了一张自己用售价高达400美元的戴森超声波电吹风吹干一整只鸡的照片。
"Happy snow day, I am using an astonishingly expensive hair dryer to remove all moisture from a chicken to maximize skin crispiness when I roast it," Rosner writes in the post, which has earned over 1,600 likes and 100 comments.
罗斯纳在帖子中写道：“快乐的下雪天，我用一个超贵的电吹风来去除鸡肉中所有的水分，这样当我烤它的时候，能最大化保持鸡皮酥脆。”她已经获得了1600多个赞和100条评论。
Rosner went on to share the recipe for her roasted chicken, but fans were most interested in the first stage of her process — the hair dryer.
罗斯纳继续分享她的烤鸡食谱，但是粉丝们最感兴趣的是她的第一步--电吹风。
Rosner is not the first to use a hair dryer to rid excess moisture on meat before cooking -- she credits cookbook author Marcella Hazan as "the progenitor of the idea" in the 1970s -- but she probably is the first to use a luxury hair tool for the process.
罗斯纳并不是第一个烹饪前用电吹风去除肉中多余水分的人--她认为20世纪70年代的烹饪书作者玛塞拉·哈扎是“这个想法的先驱”--但她可能是第一个在这个过程中使用奢华美发工具的人。 本文来自:可可英语 http://www.kekenet.com/read/201803/547520.shtml
被折叠的 条评论
为什么被折叠?
到【灌水乐园】发言
