Reddit reviews Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2
We found 18 Reddit comments about Baker's Secret 1061483 10-by-16-Inch Nonstick Cooling Rack, Set of 2. Here are the top ones, ranked by their Reddit score.
2-tier nonstick cooling racks for cookies, pies, and cakesDurable chrome construction with narrow grid pattern4 stable feet keeps pastries raised above the counterEnsures air circulate underneath for proper coolingSet of 2
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.
As an extract brewer this step is done for you in the extract you put into the water.
In short you steep (mash) the grains for an hour at approx 150*F to allow enzymes in the malts to turn the starches into sugars that yeast can use. You then stop the reaction and wash some of the remaining sugars out of the grains using a sparge (water at about 170 degrees) This helps to improve efficiency and bring the water for the boil up to pre-boil volumes.
Most people build a stand to keep a HLT (Hot Liquor/Liquid Tank) elevated above the mash tun (the vessel that holds the grain/water mixture) as the mash tun drains into a boil kettle either on the floor.
All grain really only adds another hour to hour and a half to your brew day and you get much more control over the end product. It is also cheaper. I am doing sub 20 dollar recipes including the yeast. (although I am using a backlog of hops that I have on hand)
You can try all-grain brewing for cheap using BIAB. (all you need is a bag which runs about 5 bucks from your LHBS and either a strainer or I used a baking cooling rack like this one. I just finished doing 3, 3 gallon batches BIAB for experimentation. Now I am going to try doing a full 5 gallon batch this weekend.
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.
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No need to buy any extra gadgets - save your money for all the bacon and coconut oil you're going to buy.
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:
vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
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.
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.
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
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
.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?
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
You can buy these for a reasonable price and they accomplish the same thing. Love them for making oil-free sweet potato fries.
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
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.
It looks like a simple cooling rack
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'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!!!
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
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.