Why you need a cooling rack
Cooling racks really are an essential piece of equipment for a baker. They create a perfect place for a hot pan to cool down evenly and quickly. Unlike a trivet, which will simply hold a hot object off of your counter top or table, the design of a cooling rack allows air to circulate through it, reaching all sides of a pan. As the pan cools down far more quickly than it otherwise would (especially if placed directly on a insulating surface, like many counter tops), your cookies/cakes/etc. are prevented from over baking in the residual heat of the pan. The same applies to baked goods that have been removed from their pans to cool down individually on wire racks. In these cases,racks also serve the additional purpose of preventing condensation, from the steam released of the hot food, from collecting and making the edges of your baked goods soft or mushy as your baked goods cool.
When WUZHOU KINGDA discovered that our favorite cooling rack was no longer available, we set out to find a new winner. We also nixed nonstick models because their slick coatings aren’t broiler-safe. Finally, we dismissed models with parallel bars (instead of small grids) because thin cuts of meat and other small foods can fall through the gaps
We tested three wire cooling racks focusing on models that fit inside standard-size rimmed baking sheets. We included only racks that were oven safe up to 500 degrees and broiler-safe. Testers used each rack to cool baked goods as well as to roast and broil meat with a sticky glaze. Models were purchased online and appear below in order of preference.
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