Pan Rack

[Anonymous No.19574691]

You guys lied to me. You said if I got a pan with a rack on it, it would elevate the chicken strips, shake n bake pork cutlets, fish sticks etc. so that air could get all around it and make it crispy.

Well, it didn't work. It takes like 10 minutes longer to cook and since it's not touching the pan it doesn't burn at least the bottom of the meat. Also, it's much more of a pain in the ass to clean.

What was the point of baking things on a elevated rack again?

[Anonymous No.19574705]

Pre heat your oven and place the rack closer to the top.

[Anonymous No.19574718]

>>19574691
>It takes like 10 minutes longer to cook and since it's not touching the pan it doesn't burn at least the bottom of the meat.
really

[Anonymous No.19574728]

>>19574705
Right... I've been using the broiler as well to no effect. I specifically got a resiliant stainless steel pan over a non stick for just this purpose. Anything else?

[Anonymous No.19574733]

>>19574718
Yes, really. I want it to be burnt and crispy and I just lost at least half of the thing I once loved.

I was hoping the moisture would drop from the rack or dry it all up so it would be crispier all around but all I got is one side (the bottom) soggy and the top normal.

[Anonymous No.19574752]

>>19574691
line the pan you dipshit. racks are based beyond belief

[Anonymous No.19574766]

>>19574728
Ramp up the temperature. Wouldn't hurt to take the chill off the meat before cooking too.

[Anonymous No.19574770]

>>19574752
Line the pan? I do. With aluminum foil because of how pretty the pan is. I don't see how that changes anything though.

[Anonymous No.19574813]

>>19574770
I just get the rack wet, then wet a brush or steel wool and apply dish soap directly to it, then scrub both sides of the the rack. Then rinse off brush/wool and use it to rinse off the rack.

[Anonymous No.19574827]

>>19574728
Use the self cleaning mode (Controlled Pyrolysis®) of your oven then. This will get high enough temps for the nice crisp your looking for.

[Anonymous No.19574849]

>>19574691
>elevated rack
If only there was a word for that?
You fucking cooklet.

[Anonymous No.19574908]

>>19574849
Your mom hasn't had an elevated rack since you drained her milkers as a shit scrubber and turned them into Saggers.

[Anonymous No.19574968]

>>19574849
>>19574908
I love children so much bros...

[Anonymous No.19575248]

>>19574968
I know bro.

[Anonymous No.19575257]

>>19574691
You misrepresented our conversation i distinctly remember telling you it was not going to work if you want the bottom burned, and that indeed; that was the point.

[Anonymous No.19575260]

>>19575257
I want it burned all over and crispy.

[Anonymous No.19575302]

>>19574691
You're supposed to turn the rack sideways, moron. That's why the triangles are perfectly lined up with the width.

[Anonymous No.19575326]

>>19574705
The ONLY sane reply to this Autism.

[Anonymous No.19575336]

>>19575326
I make fish sticks at 475 and they still fall apart and are soft when they come out.

[Anonymous No.19575410]

>>19575326
Getting sick of you gay anime gif edits lad.
>>19575336
Stop being a cooklet.

[Anonymous No.19575473]

>>19575410
IDGAF--WHO the fuck are YOU?
Well, Sir, 90% of the poasters whoms foods I've raped have LIKED it.
I only ever RAPE decent foods and it's ALWAYS only been meant as a tounge-in-cheek ENCOURAGEMENT to cook your own food.
Maybe all the Fast "FOOD" threads are more to your liking.
I have ALSO poasted both Real cooking THREADS and plenty of good advice for neophyte cooks.
>NO FUN
You DO, In fact, KNOW where you are, right?
This is NOT some highbrow cooking forum.
POAST YOUR last contribution...
I'll wait.

[Anonymous No.19575490]

>>19575473
https://pomf2.lain.la/f/nj1fwh09.mp4

[▲ No.19575519]

>>19575490
>>19575490
Just so We're on the same page..
Pedos GET THE ROPE.
Children are sacred.
Not ALL GookComix are pedoshit..
Akira wuz MY first..
Last pic of the mushroom Ketchup wasn't my last thing either--so, to be fair.
Cuz I LOVE these boards--even the SHIEEET..
was from some accidentally 7 day fermented Pidzer doh!
>pic rel
It's just a can of pomodoro toms and some butter saute'd white onions(1 large,) and Aldi shredded Pidzer mix cheese--+ a bit of CAN PARM.
lel. The dough was "WINE-y grep" but it still turned out edible.
...MAYBE if my WATER wuz Better...

[Anonymous No.19575547]

>>19575519
Antis eat fast bullets.

[Anonymous No.19575551]

>>19574691
tesr

[▲ No.19575562]

>>19575490
Still waiting...
>>19575547
What are ya a HEBEPHILE?
Still waiting...

[Anonymous No.19575569]

>>19574733
You still have to flip them you inbred mongoloid.

[Anonymous No.19575571]

>>19575473
>>19575519
Are you having some sort of seizure?

[▲ No.19575572]

My auntie ate a fast Bullet once..
ONCE.
>1636957437712b

[Anonymous No.19575575]

>>19575569
>still have to flip

WELL WHATS THE FUCKING POINT THEN?

Elevated racks don't do shit for chicken or anything it seems.

[▲ No.19576119]

>>19575571
>>19575571
PROBABLY...
I blame the old pizza dough.
It TASTED SO GOOOD tho-
I'm TRYING to shake it off...
i just got Boosted if that matters...

[Anonymous No.19576134]

>>19575575
>Elevated racks don't do shit
They keep the juice from pooling while touching the meat which can turn gross. More of an issue with saline-injected pork chops.

I get best crispiness in the oven using higher temp (375-400 depending on cut) while putting directly on an oiled pan and flip 2/3 thru cooking time. Flour coating crisps up and keeps meat juicy while higher heat evaporates juice on the pan to minimize sludge.

[▲ No.19576147]

>>19576134
>More of an issue with saline-injected pork chops.
Cakes and other foods also do well with an elevated rack.
> juice from saline-injected pork chops pooling while touching the meat
>not seasoning and RELISHING the meat juice BOOGERS.
It's like you don't even suck the strings of a bound roast...
GIT GUD FUCKER!!

[▲ No.19576151]

>>19576134
OOps!
Wrong pic...
Yeah..THAT'S Pork.
>"To TRULY hawk a LOOGIE...One MUST withdraw the phlegm from the SOUL."

[Anonymous No.19576742]

>>19576134
Yes, that's why I originally wanted to move from a pan to an elevated rack.

The thing is I am defeating the whole purpose of this venture. If I gotta turn up the heat more than the directions I am wasting energy or prolonging cook time. Also, if I am not going to get the burnt brown taste that I want from at least one side of the meat that is exposed to the pan, what am I trying to accomplish?

[▲ No.19576866]

>>19576742
>If I gotta turn up the heat more than the directions I am wasting energy or prolonging cook time.
I give FUCK-ALL about a LOT of instructions, tater tots, Fries and pidzer is ALWAYS 450°F or 500°F.
I adjust to my tools.
*(OVEN ICYDK)

[Anonymous No.19576909]

>>19576866
Look, you anti confused fool... This is not the time or place to just go on a wild tangent. We are discussing things that will cost so much gas or Kwh.

[Anonymous No.19576911]

>>19574691
just use parchment paper numbnuts

[▲ No.19576914]

>>19576909
>Look, you anti confused fool
Ahhh...So I have a PEDO following my poasts nao...
Bully..4 me...

[Anonymous No.19576926]

>>19574691
>>19574733
> I want it to be burnt and crispy
I have one of those useless racks. And then I eventually figured out what I really wanted all along was a cast iron skillet. Cast iron makes everything cooks crispy and good and it is easy to clean.

[▲ No.19576929]

>>19576926
That's DEFINITELY a good wae to go.

[Anonymous No.19578034]

>>1957692
the kid can consent too.

[Anonymous No.19578171]

What? Ive had the exact opposite experience. Bake meat on a pan, bottom is soggy (because the fat and liquids pool around it). Bake meat suspended on a rack, and turn halfway, and both sides are browned nicely.

[Anonymous No.19578198]

>>19574691
skill issue

[Anonymous No.19578330]

>>19578171
OP is trolling.

[Anonymous No.19578419]

>>19578330
Nope.

[Anonymous No.19578457]

>>19574691
Anon the point of the elevation is so that when you make something like chicken legs and flip them over that the crust that developed on the top doesn't come in contact with the liquids and dissolve
Also on what setting to you put your oven?

[Anonymous No.19578488]

Put it on 500 degrees and set it to convection bake.

Also you’re gay

[Anonymous No.19578625]

>>19578457
Hotter than normally directed.

[Anonymous No.19578627]

>>19578488
>gay

I am not a child rapist.

[Anonymous No.19578635]

>>19575473
faggot

[Anonymous No.19578710]

>>19578635
Child rape

[Anonymous No.19579087]

>>19575473
Tl;dr weeb faggot

[Anonymous No.19580148]

>>19574691
The fuck?

Putting something in a pan on a rack just gets it out of the oil/fluids. If you want something crispy via air it needs to be coated in oil, and the air needs to be circulating, preferably at a high temperature. This is how air fryers work, and you can get similar results out of an oven that has a convection mode (as opposed to conventional mode).

[Anonymous No.19581669]

>>19575260
fry in cast iron, then