A food writer has wowed Twitter with her unusual — and expensive — approach to achieving perfectly crispy skin on a roast chicken.
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.
“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.
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. pic.twitter.com/ngtzmoOSHf— Woman (@hels) March 21, 2018
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.
“For crisp skin, whether you’re cooking a chicken or a duck or a fish, you want there to be as little water moisture as possible, which is sped up by a fan. And that’s all a hair-dryer really is — a hand-held fan that you can pretty easily bring into the kitchen,” she said to Allure, likening the process to Food Network star Alton Brown using a box fan to make beef jerky.
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.
Fortunately, a $400 dryer is not necessary to get crispy chicken skin. Any dryer will do!
Source: NY Post