怎样做酥脆的烤土豆?m·麦凯
很多烹饪都是在冬天进行的，包括炖大量的高汤和烤大量的土豆。制作这么多鸡汤的意外后果是鸡脂肪。我发现，用鸡油来烤土豆几乎和鸭油一样好吃，这让我的动脉系统非常绝望。我还发现，用调过味的鸡汤煮熟的土豆更美味，因为土豆吸收了鸡汤的味道。要做脆脆的土豆，把它们沥干，放在碗里，立即涂上脂肪-鸡，鸭，牛肉或火腿脂肪(见下文)，橄榄油或黄油。给它们调味，然后让它们冷却。这样一来，脂肪就会融化并渗透到最上面一层又热又软的土豆里。当它们冷却时，淀粉会变硬，形成一层富含脂肪的外层。把烤箱转到160摄氏度(传统的180摄氏度)，把一个大烤盘加热15分钟。热的时候，加入土豆，烤1小时20分钟，每20分钟翻动一次土豆，直到土豆变脆变金黄。
我发现圣诞火腿有很多垃圾。知道怎么处理皮肤，骨头和脂肪吗?答:范布伦
我想我们很多人都有过火腿的夏日记忆，那些火腿在我们脑海里停留太久了。海边的度假屋。火腿裹在一个旧枕套里，塞进发热的开氏管里。这种珍贵的火腿散发出霉味和白色真菌，让这家人放弃了他们的冷土豆沙拉。可以考虑买半个火腿，从一开始就避免浪费。如果有剩余的火腿，考虑做丸子。把火腿、剩下的鸡肉和火鸡肉剁碎，加入浓稠的白汁酱汁中。将混合物铺在托盘上，盖上盖子冷藏。将食物放入汤匙大小的勺中，用湿手做成管状或澳式足球形状。裹上一层面粉，沾上蛋浆，捞出面包屑炸熟。 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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