另類烹飪 用電吹風做出脆皮烤雞!

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，她用獨特而昂貴的方法讓烤雞達到完美的脆皮效果。

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.

海倫·羅斯納是《紐約客》的美食作家，她於日前上傳了一張自己用售價高達400美元的戴森超聲波電吹風吹乾一整隻雞的照片。

"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.

羅斯納在帖子中寫道：“快樂的下雪天，我用一個超貴的電吹風來去除雞肉中所有的水分，這樣當我烤它的時候，能最大化保持雞皮酥脆。”她已經獲得了1600多個贊和100條評論。

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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.

羅斯納繼續分享她的烤雞食譜，但是粉絲們最感興趣的是她的第一步--電吹風。

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.

羅斯納並不是第一個烹飪前用電吹風去除肉中多餘水分的人--她認爲20世紀70年代的烹飪書作者瑪塞拉·哈扎是“這個想法的先驅”--但她可能是第一個在這個過程中使用奢華美髮工具的人。