我如何获得酥脆的烤土豆？M. McKay
冬季进行了大量烹饪，包括大量库存和烘烤很多土豆。制造如此多的鸡肉库存的意外后果是施马尔斯或鸡肉脂肪。我发现了我的动脉系统绝望，鸡肉脂肪几乎和烤土豆的鸭脂肪一样好。我还发现，随着土豆吸收汤剂的味道，土豆煮熟的鸡肉量变得更美味。要制作松脆的土豆，将它们排干，将它们放入碗中，然后立即将其涂成脂肪 - 鸡肉，鸭子，牛肉或火腿脂肪（请参见下文），橄榄油或黄油。调味，然后让他们冷却。通过这样做，脂肪融化并浸入热土豆的顶层。当它们冷却时，淀粉变硬了，形成了充满脂肪的涂层。将烤箱转到160℃的风扇锻造（180C常规），并加热重型烤盘15分钟。热时，加入土豆并烤1小时20分钟，每20分钟转动土豆，直到土豆变成深金味。
我发现圣诞火腿有很多浪费。知道如何处理皮肤，骨骼和脂肪？A. Van Buren
我认为我们许多人对火腿的夏季记忆太久了。海滩旁的度假屋。火腿包裹在一个旧的枕套中，塞进了一个高热的开kelvinator。发霉的香气和白色真菌在珍贵的火腿上发育不良，使家人脱离了冷土豆沙拉。考虑购买半火腿以避免从一开始就浪费。如果有剩余的火腿，请考虑制作炸丸子。将火腿，剩菜鸡和火鸡切碎，然后加入浓稠的贝罕酱。将混合物撒在托盘上，盖上并冷藏。用湿手分成汤匙大小的勺子和时尚，或澳大利亚统治着脚的形状。涂在面粉中，浸入鸡蛋洗涤中，在panko碎屑和油炸中挖掘。 Alternatively, if you have enough ham leftover, make the classic French ham terrine jambon persille, a Burgundian terrine of wine-poached ham interlaced with a summery layer of fine jelly and minced parsley. Make a stock with the bones and ham scraps by placing them in a stock pot with a few carrots and an onion, cover with water and simmer for several hours, skimming the surface frequently. Drain into a large bowl and discard bones. (The carrot and onion, finely chopped, can go into the croquettes.) Ham stock can be salty and may need to be diluted for use in soups, but it's ideal for par-cooking potatoes before roasting, or boiling potatoes to make a cold potato salad. Ham fat can be rendered into lard and used for shallow-frying or roasting potatoes (see above). Remove the fat from the skin and the connective tissue, chop finely, and place in a heavy-bottomed pan covered with water. Simmer gently for several hours until the fat has rendered. Strain the hot molten fat through a fine metal sieve into hot, clean jars. Seal and refrigerate. It will keep for several months. If the skin is unglazed and dry, you can turn the skin into crackling. Cut the skin into strips, cover a tray with paper towels and place the skin on top. Leave uncovered in the fridge for 24 hours. The next day, preheat a pan of oil to 180C and deep-fry the skin until golden. Depending on how it was cured it may be quite salty.
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