When what you care about in roast chicken is "a shatteringly crispy skin," you need to use a hair dryer. - Hallo friendsINFO TODAY, In the article you read this time with the title When what you care about in roast chicken is "a shatteringly crispy skin," you need to use a hair dryer., We have prepared this article for you to read and retrieve information therein. Hopefully the contents of postings Article economy, Article health, Article hobby, Article News, Article politics, Article sports, We write this you can understand. Alright, good read.

Title : When what you care about in roast chicken is "a shatteringly crispy skin," you need to use a hair dryer.
link : When what you care about in roast chicken is "a shatteringly crispy skin," you need to use a hair dryer.

When what you care about in roast chicken is "a shatteringly crispy skin," you need to use a hair dryer.

Says Helen Rosner (at the New Yorker). You don't cook it with the heat of the dryer. In fact, Rosner recommends the "cool" setting. You use the hair dryer to dry out the chicken skin. That's before you put it in the oven to roast it.

I am far from the first person to bring the device into the kitchen... [T]he legendary cookbook author Marcella Hazan calls for a six-to-eight-minute session with a handheld hair dryer in her recipe for crisp-skinned roast duck.... Skin is a matrix of water, fat, and proteins—adding heat makes the water evaporate, the fat render, and the proteins settle into the rigid structure we call “crispiness.” By removing water from the equation ahead of time, you eliminate steam that might de-crisp the crisping proteins in the oven, for one thing; and, more importantly, the rigidity caused by the dehydration helps the skin stay in place while the proteins take their time firming up.... “When the bird roasts in the oven later,” Hazan writes, “the fat melts and slowly runs off through the open pores, leaving the flesh succulent, but not greasy, while allowing the skin to become deliciously crisp.”

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