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"Set a rack on a baking sheet?"

post #1 of 9
6/1/06 at 12:10pm
Thread Starter 
Hi all,

Found another recipe I'd like to take a stab at.

http://www.foodandwine.com/recipes/n...ake-and-wasabi

In the directions the first step states "Set a rack on a baking sheet..."

What does this mean?
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post #2 of 9
6/1/06 at 12:19pm
That would be like a resting or roasting rack, a metal mesh that is set above the pan, to allow juices to be collected under the meat or whatever is being baked, in order to prevent the item from coming in contact with it's own juices.

I don't really know how to describe it, but it is a mesh that is fitted to sheet pans and has legs so that you have a gap between the pan and the rack.

Hope I helped.
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post #3 of 9
6/1/06 at 12:28pm
Someday, you beat me to it! :D

Baking sheet = cookie sheet (scroll down for explanations), although it may or may not have a raised lip on one or more sides
Rack = aka cooling rack: one of those wire things, either parallel wires with a couple of cross pieces, or very large-holed mesh-like criss-crossed wired; usually has little feet that dip down so that the top sits above whatever surface it's placed on. May be round or rectangular.

That recipe sounds delicious! Are you cool with instructions like "blanch" and "dredge"?
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post #4 of 9
6/1/06 at 1:41pm
Thread Starter 
Ah... thanks again!

My understanding of blanching was putting the vegetables in boiling water for 2min or so then putting them in under cold water. Is there more?

Actually, I'm not sure what "dredge" means...
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post #5 of 9
6/1/06 at 1:45pm
Sometimes pictures say it all... like this:

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post #6 of 9
6/1/06 at 1:45pm
Dredge basically means the same thing as coating, like coating fish with flour. If you blanch the vegetables it would be best to shock them in an ice bath instead of just plain cold water.

Rgds Cakerookie...aka Rook
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post #7 of 9
6/2/06 at 1:16am
Thread Starter 
Thanks again for the help everyone. The sirloin turned out so-so. I don't know if I could have cooked it any better, but the meat just wasn't that great. I had it at a perfect medium-rare but I think the cut is just poor.
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post #8 of 9
6/2/06 at 9:49am
Others out there probably know better, but it seems to me that there's a difference to the taste of grass-fed vs. grain-fed beef. My parents moved to Florida from the Midwestern US; they were accustomed to grain-fed beef. The beef in Florida at that time, my mom said, was grass-fed and they didn't like it. She said her recipes didn't turn out. I was never sure about that.

Was your recipe from an American magazine? It might assume grain-fed beef. That's one thing I can think of. Your idea about the grade of meat may also be the reason.
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post #9 of 9
6/2/06 at 10:35am
Thread Starter 
You might be right. It was from an american magazine. I don't recall ever having a good sirloin though now that I think of it. It just looked good in the pictures and description. The recipe itself turned out really good, sauce was nice and never thought wasabi and steak would go so well together. The meat however was sinewy and parts were tough to chew. Some parts were clean meat and was pretty good though.
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