Reddit mentions of Professional Cross Wire Cooling Rack Half Sheet Pan Grate - 16-1/2" x 12" Drip Screen

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.

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

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 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.

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 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.

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.)

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.

.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.

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.

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