Time to cook? Get that hairdryer ready!

You trust NPR for all your news, so why not trust them for their wacky cooking ideas, too? Yes, they know it’s crazy but you can use your trusty hairdryer as a brilliant culinary tool. The technique dates back to 1978, ‘and it was pioneered by culinary guru Marcella Hazan, whom you might call the patron saint of Italian cooking in America’. One of her recipes involves blow drying the carcass of a duck before roasting, to make the skin ‘succulent’ and ‘deliciously crisp’.

Even the food scientists over at America’s Test Kitchen offered three reasons why you should keep the hair dryer in the pantry: relighting charcoals on the grill, putting a ‘glossy sheen’ on cake frosting, and to soften a bar of chocolate before shaving slivers.


Cooking crispy duck

About the author

Rachel Oakley is an Aussie writer based in NYC with an obsession for the creepy, cool and quirky side of life. Some of her main passions include philosophy, art, travel, and sarcasm.

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