Reddit mentions: The best cooling racks

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
   
2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
   
3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
   
4. Other Tools - This list should get you started without too much "fluff"
   vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
   
5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
   
6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
   
7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.
   
   I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.

Almost every episode of Good Eats

Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.


For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.

For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.

For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.

I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.

EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.

"Homemade" pizza is one of my favorites to do if my parents are out and I'm home alone! Or sometimes I just like making it with my mom. =)

Ingredients:

• 1 pre-made pizza crust dough (our favorite is from Trader Joe's, but you can find these practically everywhere)
  
  
• Pizza sauce/spaghetti sauce of your choice
  
  
• Shredded mozzarella (or any cheese of your choice- you can even just get a block and shred it yourself if you want)
  
  
• Pizza topping of your choice (I'm weird and I'm a fan of pineapple)
  
  Directions:
  
  
• Take all or part of the pizza crust dough and spread out evenly across a round pan/pizza pan/pizza screen. You may have to knead the dough a little bit to make it workable.
  
  
• Spread your sauce (however much you want) onto the dough, leaving an edge as the crust. If you want a super fluffy, thick crust, roll the edges back onto themselves.
  
  
• Sprinkle your cheese on top of the sauce (again, however much you like) and then add your toppings (arrange how you like!)
  
  
• next, just follow the directions that come with your pizza crust! Just like beautiful snowflakes, each delicious pizza crust is unique. =)
  
  
• Let cool, the slice that baby up!
  
  
• Then stuff your face with your super tasty homemade-ish pizza. Om nom nom nom!
  
  I'm really bad at cooking (much better at baking!), but I can handle this, even when I'm by myself. I hope you try this out and enjoy it!
  
  And thank you so much for this contest! If I happen to win, I'd really love this! Again, I'm actually decent at baking, hehe. =) Butter Off dead!

What is required:

1. Vacuum Sealer
   
2. UmaiDry Bags
   
3. A large cut of meat
   
4. An elevated cooling rack
   
   You can purchase a kit from UmaiDry that has both the Vacuum sealer and the bags, this is what I used to get started:
   https://umaidry.com/collections/all/products/dry-aged-steak-bags-kit
   
   As for the meat I usually go to Costco. I usually get a Prime ribeye that is between 16 and 18lbs and they usually price it at $10/lb. I prefer using prime because of the marbling, but you can also purchase choice for about $5/lb and the end result will be about as tender as a prime steak.
   
   Any cooling rack will do, here is the style that I used: https://www.amazon.com/dp/B01DTBMPEK/ref=psdc_289721_t3_B07D7ZV1H2
   
   The goal is to allow air to circulate around the beef to speed up the drying process.
   
   THE PROCESS:
   
   
5. Prepare your umami dry bag by curling back the edges by the opening to prevent any juice from the meat from running down the outside of the bag.
   
6. Cut open one side of the bag that your cut of beef came in, drain out excess moisture from the bag but DO NOT dry the meat. The moisture is crucial for the umai bags.
   
7. Put the open end of the bag of meat into the umai bag, the goal is to not touch the meat so we do not contaminate it. Once it is fully in you can start to lift the back of the bag from the beef and let it slowly fall into the Umai bag.
   
8. Once it is in the bag you can fold the edges back up and get ready to seal it.
   
9. Do your best to get the meat into the corner of the UmaiDry bag, this will help when sealing to get out the maximum amount of moisture.
   
10. First use the seal only feature to seal about a 3 inch diagonal section of the bag on the top corner. The vacuum sealer is not wide enough for the entire Umai Dry bag so this ensures that when you actually vacuum seal it.
    
11. Place one of the white seal strips near the edge of the open section of the bag. Press the vacuum and seal button and as its sealing do your best to massage as much air out as possible. YOU WILL NOT GET ALL THE AIR OUT! Its pretty much impossible. It should be tight around the meat, but small pockets are okay.
    
12. At this point make a couple extra seals above the originals just to ensure that you have the best possible results and no air slips in.
    
13. You can now place the steak on the drying rack in the fridge. It should have plenty of open air around it for best results.
    
14. Every 5-10 days flip the meat, although we are using a drying rack for circulation the bottom still will not get as much circulation as the top so its good to flip it over every now and again.
    
15. WAIT!
    
16. After anywhere from 28-50 days your meat will be ready. Trim the meat and you will have some of the most flavorful and tender cuts of meat you have ever had at home.

Now this is a conversation I can get in on.

Let's begin with my stainless steel measuring cups. I bake a lot so these are so useful. The 1/8 cup comes in so much more use than I ever imagined it would. And they're just so much nicer than plastic ones. I want to get a set of stainless steel measuring spoons but haven't yet.

Next, I would probably say my French Press. Coffee is important, and my French Press makes some delicious coffee.

I absolutely love this skillet. Works like magic.

I also recommend this 3 tier cooling rack to everyone. It's so useful and stores so well.

In the fall/winter I use my crock pot a whole lot. I also find having large mason jars to be useful for storing food, though I also have this tupperware.

Finally, my KitchenAid stand mixer. Self explanatory. It's fucking awesome. I just want to spend every waking moment putting it to good use and baking everything under the sun.

Let's do it in the kitchen.

Cool. I just don't know what your background is in this kind of stuff.

First, and foremost (if you're not a outside cooking guy), don't cook over flames. It sucks for a lot of reasons. Cook over coals. Yeah, you gotta wait for them to get ready and it takes a little more wood but that's why you have your little foldy saw and hatchet, right? Moving on.

Lots of ways to make yourself a little cooking area. From fun and not so effective, to very effective but not fun, and everything in between.

Easiest is to just have a small grill. Those little low-to-the-ground fellows work great (partial to the Weber Smokey Joe myself). But if that's not campy enough for ya, just get any regular broiling rack, and throw it over the coals. I don't think I need to explain how to set up the rocks to set the rack on. You can grill and set pots/pans on it, too. Try not to use pine/cedar wood.

When you can't have fires for cooking, regular Coleman gas stove can't be beat. $40, sturdy, reliable, lives basically forever. One of the last "buy it for life" items left today.

If you plan on cooking trout, de-ribbing them is almost a must and it's actually a hell of a lot easier than most people make it out to be. Rather than explain it, just watch this guy. He takes the spine out, but I never bother. On larger trout you're really going to want to remove the pin bones, too. If you're going to smoke them over fire, soak em in salt water first for a little bit if you can, then pat them dry.

If possible, try not to have your cooking area too nearby your camping/sleeping area. Leftover tasty food remnants attract everything. I once had a mule deer traipse through my camp looking for a banana peel I tossed off into the bushes. Better than a bear, though.

And I don't know if you've seen the little light backpacking wood burning stoves, but there's about a million different versions from $10 to $100, and some of them are pretty cool. Definitely worth checking out if you've got space/budget concerns.

Edit: Just wanna reiterate on the choice of wood: Pine and cedar bad for cooking. Alder, ash, maple, birch, oak, or any of the other hardwoods are fine. Pine's for heat, not for food.

> I know that BIAB can be awkward because you need to secure the bag in the pot for the required durations of the mash.

Please for the love of delicious beer do not boil your grains. To secure the bag what I did was wrap a bungie cord around the top of the kettle with the bag secured by the bungie cord. It worked out really well.

>Also, I would assume that once you remove the grain from the pot, a lot of water soaked up in the grain would also be removed. You would need to slowly replace this water to bring it up to capacity right?

What I do is I have a metal cooling rack like this one and after the mash. I remove the grains kind of roll them up and put them on the cooling rack above the pot. I then let it drain for 10-20 minutes while it starts to get up to a boil. I then put the bag in a pot and bring in the grains.

I did 3 gallons for my first BIAB and probably will continue to for a while. I like the fact that I can brew more often brewing 3 gallon batches and it lets me experiment more. Also expect your efficiency to be low. You can compensate by getting more grains or have some DME on hand and adjust anyway. I think it is big enough for 5 gallons. remember after the fact you will want about 6.5-7 gallons of wort after the extraction so you might need about 8-9 gallons to start with. Add in the grain volume and you might exceed the 11 gallon capacity for some beers.

Here is a good video about the BIAB process and the merits behind doing 3 gallon batches at least at first.

I adore Hercules. Definite favorite. I also really like Mulan, The Hunchback of Notre Dame, The Lady and the Tramp, The Swan Princess... a lot. My favorite Disney song of all time is God Help the Outcasts.

I really like surprises! If you'd rather a link, cooling racks are nice.

When you wish upon a star!

This is a basic list with mid-grade item recommendations as links. You can definitely shop around and find better deals, but this will give you a place to start your shopping excursion from. Considering hitting up a local restaurant supply store for really good deals.

• Basic Tools:
  
• Cutting board (get at least 2, more are better, get the larger sized ones if you have the counter space)
  
• Chef's Knife
  
• Paring Knife
  
• Mixing Bowls (alternatively)
  
• Wooden Spoon
  
• Silicone Spatula
  
• Whisk
  
• Hand Towels (can be used as pot holders if you're careful and layer them up thickly. Watch out for the gas flame if you have a gas cook top.)
  
• Pepper Grinder
  
• Ramekins (for mise en place -- aka stuff you're working with as you cook like salt, spices, other small ingredients)
  
• Pots & Pans:
  
• Stock Pot
  
• Sauce Pan
  
• Skillet
  
• Cast Iron Skillet (optional ; make sure you learn how to care for cast iron - no soap ever, etc.)
  
• Non Stick Skillet (optional)
  
• Bakeware:
  
• Half sheet pans / Cookie Sheets (get 2 or more)
  
• Cooling Racks (these should fit in the cookie sheets)
  
• Cake Pans
  
• Loaf Pan
  
• Small Pyrex casserole
  
• Large Pyrex casserole
  

I have a similar system, but mine is a rectangular Rubbermaid container, about 15x20 inches, and about 6 inches deep. It’s the perfect size to fit two cooling racks for baking (like this), so I have a handy draining rack and don’t have to hold the plants while they drip. I also use the lid of the container, it’s a nice strong one, not a wobbly one, with another couple of racks so I can do more plants at the same time. :) I wonder if your bucket could fit a round rack?

Instead of the large Rec Tec shelf, you could get two of these:(I asked the manufacturer and said they can hold up to 20 lbs.)

https://www.amazon.com/dp/B071GX7FP8/ref=cm_sw_r_cp_apa_i_OMyFCb42PGPPW

​

Full disclosure, I haven't gotten my Rec Tec Bull yet but been researching accessories and someone on the Rec Tec FB group had these and said they work well and can fit in the dishwasher which I like. And two of those is $50 which is cheaper than the large shelf.

​

I think must musts are the front shelf, some shelf for inside and the grill grates. I also plan to get the comp cart but if you want to save money, do the wheel mod. That will save you a couple hundred bucks.

I don't use a pizza stone. Personal preference. it is Not necessary but some do love them and swear by them. I just put the dough right on my oven rack or on a cake cooling rack placed over a baking sheet. Like these items.

Baking sheet:
http://www.amazon.com/Excellante-Inch-Half-Size-Sheet/dp/B001BR10DW/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1458588276&sr=1-4&keywords=half+sheet+pan

cake cooling rack that I set inside the pan.

http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1458588324&sr=1-1&keywords=cake+cooling+rack

Hope it helps maybe give you another option.

You’re very welcome!

Don’t forget to get a pair of these to go with your Bull supplies:

Spring Chef Cooling Rack - Baking Rack - Heavy Duty, 100% Stainless Steel, Oven Safe, 12 x 17 Inches Fits Half Sheet Cookie Pan https://www.amazon.com/dp/B00XZ81GBQ/ref=cm_sw_r_cp_api_i_lirTCb0VDM77Q

They fit side by side, are super heavy duty, fully stainless and you can just toss them in the dishwasher when you’re done. These are my most utilized racks and are invaluable for heavy items, like pork butts. Tip: Spray them with oil before using them. It helps to keep things from sticking to them.

Get on Amazon and buy some of these.

http://www.amazon.com/gp/aw/d/B0001MS3DI/ref=mp_s_a_1_2?qid=1462935978&sr=8-2&pi=SX200_QL40&keywords=half+sheet+pan+and+rack&dpPl=1&dpID=41PBvlflBmL&ref=plSrch

And an equal number of these.

http://www.amazon.com/gp/aw/d/B000G0KJG4/ref=pd_aw_fbt_79_img_2?ie=UTF8&refRID=18X6H5MZZ2GQTT8RGT0D

Put the one in the other and put whatever you're drying on the rack and put one on each rack in your oven. Set the oven to the lowest temp possible. Prop the door open with a wooden (not plastic) spoon and wait.

Ovens are usually a little hot for fruits to do well so you can go on for an hour, off for an hour, etc... Until it gets dry to keep from cooking as you dehydrate. Ovens work well for meats and jerkys as I feel most home model dehydrators don't get hot enough to dehydrate meat.

Also get one of these.

http://www.amazon.com/gp/aw/d/B019DT4EBE/ref=mp_s_a_1_17?qid=1462936323&sr=8-17&pi=AC_SX236_SY340_QL65&keywords=mandoline+slicer

Makes uniform slices and you can julienne things like carrots and potatoes.


These really help for doing fruit as well.

http://www.amazon.com/gp/aw/d/B00629K4YK/ref=mp_s_a_1_2?qid=1462936445&sr=8-2&pi=SX200_QL40&keywords=silpat&dpPl=1&dpID=41MTUhWaO%2BL&ref=plSrch

If you do something that's really sticky like pineapple or mango, put the slices on this in the sheet pan. You'll have to turn your pieces a few times but they'll make cleanup so much easier.

If you're gonna buy a dehydrator. Get this one.

http://www.amazon.com/gp/aw/d/B001K246KW/ref=mp_s_a_1_2?qid=1462936599&sr=8-2&pi=SY200_QL40&keywords=lem+dehydrator+10+tray&dpPl=1&dpID=51XOjbSNSdL&ref=plSrch

Has 10 trays, easy to clean, all stainless, and has a thermostat. It's pricey, but if you make all your meals for one or two trips instead of buying freeze dried, it will pay for itself.

I make all my meals for big trips for 4-6 people for 6+ days. Mine paid for itself the first trip.

My favorite sports memory was going to a 49ers game when I was ~10 with my mom and step dad. We didn't have a lot of money and didn't get to go to a lot of big games like that, but it was my step dad's favorite team and somehow they got us the tickets to go. I remember how excited they were to take me. I fell and scraped my knee badly and had to visit the first aid tent, but I made it on the big screen that night! I'm 24 now and my mom still asks if I remember everyone seeing me up there. It was a good family memory :)

Under $10

Chances are you aren't going to find a covered one as that will result in the moisture from the steam being retained, cooled and will condensate back down on to the product. Personally I would recommend something like this and if you are super concerned about dust or stuff in the air just put a plastic bag over it. Chances are though if it is sitting out overnight the amount of dust or other things is so minimal unless you have a fan pushing the air around in the room.

I have an 8 gallon pot and do 5 gallon BIAB batches all the time; never had an issue at all.

Fill it to near the top while mashing. I have a steam tray that sits perfectly on top of my pot so I set the bag on that. If it's a really heavy beer I'll slowly pour some water onto the grains while they sit on the rack and then squeeze again until I get my desired volume...gotten up to 7 gallons this way.

Biggest beer I've made was 1.120 or so and it was delicious!

Here's the rack I use:

https://www.amazon.ca/gp/product/B0013K6WBC/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Thanks for the contest!

I love baking for my book club, and my new bingo group. This wire rack would make it a lot easier to cool cookies and cupcakes!

Make sure it's fully unfrozen before cooking. The package I get from Costco with 2 or 3 thighs each can take 2 to 3 days to fully unfreeze.

You can also get a baking rack for your tray to keep the chicken elevated out of the water. See below. And cook it skin side up.

Checkered Chef Cooling Racks For Baking - Quarter Size - Stainless Steel Cooling Rack/Baking Rack Set of 2 - Oven Safe Wire Racks Fit Quarter Sheet Pan - Small Grid Perfect To Cool and Bake https://www.amazon.com/dp/B06X9KLW1P/ref=cm_sw_r_cp_apa_i_UxCvDbWBZJGG4

Another thing that helps me with the crispiness is to bake them on a rack. I have a couple of nice cooling/baking racks like this that keep roasted veggies up so they heat more evenly all the way around and don’t stick. Great for oven fries, too!

.223 are going to be pretty hard to pan lube no matter what because of the small size mixed with the length. You could dip the bullets into liquid lube, but doing that is pretty slow and not really something you will want to to with bullets you will shoot mainly in bulk.

Another option would be use some small wire strung across the pan to form a grid pattern, drop the boolits in nose up to each square before pouring lube into the pan. Along the same lines as that, a baking cooing rack or some hardware cloth should work great and be easier than wire.

That said, is there a reason that you don't want to powder coat the .223 bullets?

These are the cooling racks recommended by ATK.
Libertyware Professional Cross Wire Cooling Rack Half Sheet Pan Grate-16-1/2 x 12" Drip Screen (Set of 2), 16-1/2" x 12", Silver https://www.amazon.com/dp/B00YFRSA88/ref=cm_sw_r_cp_apa_i_sOR4DbZSG3P4X.
Here's the video test results for sheet pans and cooling racks (skip to about 3:20if you dont want to watch the pan review section)
https://www.americastestkitchen.com/videos/3899-cooling-racks.
A matching set would be an amazing lifetime gift for pretty cheap 😉

Hmm, okay, thanks! So you do also use a rack. Maybe I'll look for a round rack for my skillet. Thanks! For your consideration. Thanks again!

It's too quiet in here!

...or is it?

This would make my cookies better, so you'd make me and those I give my cookies too very happy. But then again so would this, so I'll let you choose. xP

Sorry to push my nose in, but do you have any baking racks? Like what you might let cookies cool on? You can use those to elevate the poppers on the dish to help keep them from wallowing in the grease.

Example of what I mean

• Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack, 10 x 15 inches Fits Jelly Roll Pan
  
• Aluminum free baking powder
  
• Seasoning: My preference lately (yes, that's right, LIME PEPPER, but lemon pepper is the bomb too): Durkee Lime Pepper Seasoning, 20-Ounce
  
• follow these instructions: https://thecookful.com/bake-chicken-wings-crispy/

You can buy these for a reasonable price and they accomplish the same thing. Love them for making oil-free sweet potato fries.

I bought this one. They're designed to fit snugly inside the sheet pan (provided they are the standard half-sheet size) and there are 4 little legs that elevate it about a centimeter.

Whichever one you buy, make sure they are oven safe to 500° and possibly broiler safe. Don't bother with oven ware that isn't safe to 500°.

Ah - so you really are packing everything in. On another note, if it were me there's no way I'd haul an entire grill in. I'd just bring a rectangle grill grate and build a makeshift grill on the spot with two smaller logs. Throw a few good firestarters in your pack to make things easier. My hands down favorite right now is Quickfire. It's more rustic but also more satisfying to do it this way.

[a cooling rack]
(http://amzn.com/B00030CGKY) because I bake a lot of cakes and don't have one and this would help the cooling process. :)

Home sweet home :)

I'm an old hand at pretzel making. Throw away the paper, and bake your pretzels on these on cookie sheets. They'll allow a little air to circulate on the bottom, while letting excess water from the bath to drain through without making a sticky glue. Your pretzels will come right off the rack with a lovely cross pattern on the bottoms.

This is a really cool thing (self-explanatory haha).

It's on my main wishlist. Thanks for the contest! :)

I've read that this can happen on the bottom of the pots because they often sit right on a saucer which means there's no air between the bottom of the pot and the saucer so no pruning can happen. The post I read recommend using a bakers cooling rack between the smart pot and the saucer so the bottom roots get air pruned too. I found these on amazon and they seem to be a great option, but I'm using the 3 gal smart pots so you might need bigger ones..

It's actually three regular racks that stack on top of each other! I LOVE them!

Edit - link - https://www.amazon.com/gp/aw/d/B00030CGKY/ref=s9_top_hm_awbw_b1DMv_g79_i3?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=mobile-hybrid-11&pf_rd_r=2251DGTVFGPYZPD0XVE9&pf_rd_t=30901&pf_rd_p=09ed5729-304e-5efd-9238-7a2a8c797f93&pf_rd_i=289721

Thanks for the idea man. I just found these on Amazon for $3.99 & free shipping, though they're only 9.25" diameter: link

Come, gather 'round my children. Let me tell you the story of sad, soggy-toast Matt.

Matt was a young man of 23. He lived life to the fullest. However, his toast did not. Every night, Matt liked to have some toast with peanut butter. He'd toast a nice slice of whole wheat bread and put a glass of milk in the freezer to super chill it.

But these were dark times, and the toast, it did not follow the law of the land. For it could not, even if it had wanted. This time, you see, was cooling rack-less. Yes. Not a cooling rack to be had in the entire apartment.

So the toast would lay on the plate, and get soggy with its own humidity. And Matt would weep, for his delicious crispy toast forever turns to mush before his very eyes.

But alas! What's this?! It's - No! It cannot be! A Cooling Rack!

Rejoice! For with this cooling rack comes a new dawn! It brings a new era of crispiness as it tears the cloak of sogginess from the land. No longer would Matt need to stare heart broken at what was once toast.

The time of mush is at an end. And the era of toast is upon us!

pesky

I make these just like that. Throw them in the oven around 425-450 for maybe 30-45 minutes. I always wing it, so I can never remember exactly, but just bake until the peppers are nice and soft. Also, if you have a cooling rack you can put them on that and then on top of a cookie sheet so that the grease has somewhere to go and the bacon isn't just soaking in it.

Here's the quarter sheet pan, and here's the wire rack! Pro-tip: get two wire racks, and a half sheet pan (2x the size), and you've got two sheets pans with wire racks to fit either!

EDIT: Whoops the above rack is a half-sheet rack! Here's a set of two quarter-sheet racks - thanks /u/abedfilms for pointing that out

I could really use the Baker's Secret Cooling Rack because I don't have any and I do a lot of baking. Thanks for the contest!! Easy Peasy Lemon Squeezy

I love these for roasting. Heavy gage, no rolled edges so water can't collect... beautiful. I noticed an instant improvement in my roasted veggies and meats when I got them; I actually gave away a small stack of kitchen equipment that because obsolete once these entered the kitchen. I paired them with this wire rack because it was inexpensive but good quality, but there are a lot of standard-sized half-sheet compatible racks out there, just check the dimensions before ordering.

I ended up using baking trays with the small grid racks that fit flush in them (cooking supply store or Amazon) and used Duplo (the bigger style of Lego) on the corners to stack them.

So, tray, rack, blocks, rack, blocks, rack.

These are the racks, they fit half sheet pans
Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality https://www.amazon.com/dp/B00R0M2TSC/ref=cm_sw_r_cp_apa_i_obdEDbTT9TTZW

Basics off of Amazon:

Nordic Ware Natural Aluminum Commercial Baker's Half Sheet
https://www.amazon.com/dp/B0049C2S32/ref=cm_sw_r_other_apa_i_yNAEDbPZTJCMJ

And

Oven Safe, Heavy Duty Stainless Steel Baking Rack & Cooling Rack
https://www.amazon.com/dp/B017MWU59Y/ref=cm_sw_r_other_apa_i_IOAEDbNBBYC1V

Hairdryer should be safe, so long as you don't choke the flow. I'd recommend laying the components out on a grate (or just put small items under the corners if you don't have one) to get airflow underneath, setting your hair dryer to full blower/moderate heat, and letting it blow on the components over night. Probably good to turn them at least a couple times. Your case should also be dried, because water can be trapped between metal surfaces and promote rust, and may wick or drip back onto your components when you reinstall them.

If you have more than one hair dryer in the house, I suggest employing all of them. Hair dryers only; no heat guns. (Obviously.)

.amazon.com/Professional-Cross-Cooling-Sheet-Grate/dp/B0001MS3DI/ref=sr_1_1?ie=UTF8&qid=1459467027&sr=8-1&keywords=frying+rack

The best way I have found to drain fried food.

I've been very happy with this:

https://www.amazon.com/gp/product/B00R0M2TSC

I got a few paint trays that I have some cooling racks like these resting on.

The water just drips down into the tray, comes towards my tent door, and I vacuum it out with a little wet/dry vac.

You can't overwater. Don't use too much perlite in the coco mix or you may have to water multiple times a day(I mixed nutes once a day). I just got a blumats drip kit because I was getting tired of mixing nutes and watering nonstop.

You'll be able to tell if it needs it based on look/weight/feel soon enough. Just stick your finger in knuckle deep to feel if it's damp and don't worry about overwatering until then. I can even tell the color difference in my smartpot fabric/feel that there is a good amount of water in the bottom by touching the outside fabric.

if you have something like this and you put your bacon on top while you cook it in the oven, the grease will drain away from the bacon.

I used this https://www.amazon.com/dp/B07F821DKQ?psc=1&ref=ppx_pop_dt_b_product_details
In one of these
https://www.amazon.com/Sterilite-Gallon-Plastic-Storage-Steel/dp/B014840E86/ref=sr_1_17?keywords=plastic+tub+with+lid&pd_rd_r=b1958485-951d-4906-a386-981da029ac04&pd_rd_w=VltlO&pd_rd_wg=WD9l7&pf_rd_p=67c9d84c-d98a-4415-a549-dd3360e9d207&pf_rd_r=S5XB569X9DYX8ZVV9VRX&qid=1568856011&sr=8-17
$12 from staples homedepot walmart
And one of these

https://www.amazon.com/Checkered-Chef-Cooling-Racks-Baking/dp/B06X9KLW1P/ref=sxin_3_ac_d_rm?ac_md=1-1-Y29va2luZyByYWNr-ac_d_rm&crid=3UVQLY9087W72&keywords=cooling+rack&pd_rd_i=B06X9KLW1P&pd_rd_r=d5976832-1c76-4173-8b8e-9b72b1ce31d7&pd_rd_w=ZICAS&pd_rd_wg=4WK2M&pf_rd_p=404c4843-2c96-4d0d-a5fe-2b0598693e61&pf_rd_r=QSFME0XHTVFA2RCS6V4P&qid=1568856190&sprefix=Cooling+r%2Caps%2C432
So the booch isnt just sitting on the mat
I leave the lid cracked and check twice a day
Hope this helps alittle

Thank you!

They're cooling racks for baking! I got these on Amazon.

MyFitnessPal on your smartphone.

Grease Keeper

Baking Cooling Racks

Whoopie Pie Pans

Kitchen Scale
/r/ketorecipes

www.cavemanketo.com

No need to buy any extra gadgets - save your money for all the bacon and coconut oil you're going to buy.

Not a dumb question. Usually a wire rack that can be set in a baking sheet. The best ones are stainless steel but they can be pricey, ~$20. You can get cheaper ones at most grocery stores but they will have a tendency to rust and may have non-oven-safe coatings.

While I prefer to deep fry mine, I use a wire cooling rack placed on top of a bakers pan / cookie sheet.

This works well with just about anything you put in the oven.

I'd really like these for when I'm baking! Cooling things on napkins just isn't the same, it makes bottoms all soggy and that's no fun....

X-Ray and Vav!!!

It looks like a simple cooling rack

You could try a cookie rack.

Something like this: https://www.amazon.com/dp/B00WS3OCWE/ref=cm_sw_r_cp_apa_rFg9BbCHZHMAF

For my small items, I'm using a Japanese yakitori rack. I place it over my cast iron pan and go to work. The rack kinda looks like this (not my photo).

For bigger items, I plan on using my half-sheet baking pan and a rack. I'm using a set that has been used and abused so I don't care if they get discolored.

A friend of mine is planning on just putting the meat on his Weber kettle grill, searing, and flipping.

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

A simple deep dish cooking pan and one of those cookie cooling racks on top would work (and probably be more practical) than an animal cage.

I use https://www.amazon.com/dp/B000HM9TGM/ref=cm_sw_r_cp_apa_i_SzxsDbHXSKP83

With parchment paper on top.

I use one of these racks I got from a kitchen supply store on top of my sheet pan which I think makes it especially crispy.
https://smile.amazon.com/gp/aw/d/B00XZ81GBQ/

Like this, but higher up - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM

And stainless steel

After seeing a rack similar to this on the sub, I checked Amazon and eBay and found this one on both. It has a real quality look and feel.

Linden Rack


https://imgur.com/a/7FfLcr7

I use a half sheet pan and a half sheet pan cooling rack. There are some others on Amazon, but those are the two I use. You can probably get away with any stainless steel or aluminum rack and sheet pan.

Those rack things are part of the dehydrator.

These are what you want for this recipe:

https://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY/ref=lp_289721_1_6?s=kitchen&ie=UTF8&qid=1482362869&sr=1-6

Stackable cooling rack? Done.

https://www.amazon.com/dp/B00030CGKY/ref=psdc_289721_t2_B00076VGQ4

All one piece? I got nothing.

I use 1 and
2. This works too

I tried a flat one first, then the elevated one with skewers.

Rack (I just take the middle rack out)
https://www.amazon.com/gp/product/B01HQRWXY0/

Flat rack
https://www.amazon.com/gp/product/B017MWU59Y/

Skewers
https://www.amazon.com/gp/product/B005D6GCSA/

So this?

http://www.amazon.com/Bakers-Secret-1061483--16-Inch-Nonstick/dp/B00091PNTI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1369259282&sr=1-1

And here I am, coming in with stuff 10 times more expensive than the next guy......I'm Ron Burgundy?

i use a mesh cookie cooling rack on top of a large pan so the wings don't bake in their liquids which ruins the crispyness. i make chicken tenders this way too, dry rub with cajun seasoning.

No photo but was really simple. I use these racks between the prime ribs. Nothing installed in the cooler just placed to add flow spaces and keep meat away from the bottom. https://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY

could drop one of these in the bottom - https://www.amazon.com/Andersons-Professional-Cooling-Heavyweight-9-25-Inches/dp/B000HM9TGM/ref=pd_lpo_79_lp_img_4?ie=UTF8&psc=1&refRID=DE67ZP4QXC01N0CRQ3QC

My go to way of fish cooking on a grill is using two of these with the fish sandwiched inbetween them. I prep the fish, spray these with Pam,place the fish between them and cook. turn the whole thing over as needed inside the grill. No spatula or tongs needed: http://www.amazon.com/Professional-Cross-Wire-Cooling-Sheet/dp/B0001MS3DI/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1371335355&sr=1-1-catcorr&keywords=mesh+rack+cooking

Buy a cooling rack and cook the bacon on the rack, no need for draining. Just remember to put a pan under the rack to catch the grease :P

Other people also about cooking unexpected items in their instant pot because they're in a dorm, for example, and the instant pot is the only item they have to cook with.

As others have said, saute would probably do the trick, and splattering would be minimized, but not eliminated, since the action is at the bottom of the pot instead of near the top of a skillet.

I was about to suggest baking, or if you have the money/room, maybe look into an air fryer, which is really just a small convection oven, so you're not heating up the whole oven.

> because it usually ends up super Smokey in the house and I don't particularly like the splashing grease and me standing over the stove.

I cook bacon in the oven for this reason, plus, it remains flat. I put this wire rack into a 1/2 baking sheet to keep the bacon out of it's own grease, but be careful, because a full baking sheet of bacon has a crazy amount of fat in the pan, which is easy to spill if you're not careful. Lined with foil, once the fat solidifies, toss it and the foil into the trash. With the rack, you don't need to flip what you're cooking because it remains elevated above the fat.

However, it can get smoky if the pan is too close to the source of heat, and either way, your house will reek of bacon for a few days (if that's a bad thing). I've heard this can be minimized by adding some water to the pan before baking, but haven't tried it myself.

Sort of the same, except sandwiched between two of these cooling racks. I end up not needing to touch anything until done, and the bacon is fully drained while cooking.

[oh this called to me for you:) i have them and there a lifesaver] (http://www.amazon.com/Wilton-2105-459-Excelle-3-Tier-Cooling/dp/B00030CGKY/ref=wl_it_dp_v_nS_nC?ie=UTF8&colid=38W1Z3F273TAJ&coliid=IQL2E476DR51O)

[cus mine broke and my memory is awful] (http://www.amazon.com/Taylor-5849-Kitchen-Timer-Whiteboard/dp/B006OK7RRO/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=38OC92IYAVF5P&coliid=I3L9WY93LW8ACA)

I have these. No complaints. Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2 https://www.amazon.com/dp/B00091PNTI/ref=cm_sw_r_cp_api_9Tj6xbG73SXWQ