#6,349 in Kitchen & dining accessories
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Reddit mentions of Great Credentials Heavy-Duty Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial Grade, Oven-Safe, Chrome (8 x 10 Inch)

Sentiment score: 1
Reddit mentions: 1

We found 1 Reddit mentions of Great Credentials Heavy-Duty Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial Grade, Oven-Safe, Chrome (8 x 10 Inch). Here are the top ones.

Great Credentials Heavy-Duty Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial Grade, Oven-Safe, Chrome (8 x 10 Inch)
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    Features:
  • Used inside a sheet pan to allow excess juices to drip or allow the bottom of food to crisp up.
  • Excellent for use as a cooling rack on a cookie sheet pan
  • Great for Baking and Decorating
  • Fits a Standard Quarter Sheet Pan
  • May be washed in the dishwasher
Specs:
ColorSilver
Height1 Inches
Length8 Inches
Size8 x 10 Inch
Weight0.63 Pounds
Width10 Inches
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Found 1 comment on Great Credentials Heavy-Duty Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial Grade, Oven-Safe, Chrome (8 x 10 Inch):

u/GallapagosIsland ยท 28 pointsr/meat

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.