I used to always drain my fried food on paper towels or brown paper bags. Then i got the idea (i don;t remember where) to drain on a rack. (I think i tried it when i had been given a wok with an arc-shaped rack that hooked on the edge, presumably for draining fried stuff. I think when you have to hold the fried food for a while - like when you have a lot to fry and it sits around for half an hour - it stays crisper when it's drained on a rack. So how come everyone I ever met drains fried food on paper? I don;t like to have to wash the rack, so i crumple up some aluminum foil so the food sits on the points that stick up and the oil drips down into the valleys, and it works fine. It just annoys me that I ate all that soggy fried stuff over the years when i could have had it stay crisp!