First time poster and I have a question.

Discussion in 'Professional Chefs' started by athesdan, Apr 13, 2014.

  1. athesdan

    athesdan

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    Hello all, 

    I just wanted to say that I have been lurking on this site for years and I really really enjoy reading the forums! 

    I have a rather simple question. You know those wire racks that sit in the bottom of a hotel pan that keeps the bacon up off the grease? What is the technical term for that rack?? I'm trying to order some and I can't find it anywhere!! I figured the good chef's of cheftalk will know what it is. 

    Thanks to all of you for providing such a great forum. 
     
  2. santona 1937

    santona 1937

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    cooling racks. 1/1 hotel pan size
     
  3. athesdan

    athesdan

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    Awesome, thank you so much. 
     
  4. just jim

    just jim

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    As an aside, those racks work great for dicing hard boiled eggs, especially handy when making potato salad for hundreds.
     
  5. alaminute

    alaminute

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    And grating blue cheese- like maytag
     
  6. cheflayne

    cheflayne

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    Yeah I knew this one and for doing mass amounts it is indeed the bomb, however I hadn't thought about this one
    Cool tip, wonder if it would work on cotija or feta because I just did cotija crumbles for 500 on Saturday and Sunday of the last two weekends.
     
  7. chefross

    chefross

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    Absolutely. 

    I love this I use them at  work to release fish eggs from their sacs for making caviar.
     
  8. jimmy lauria26

    jimmy lauria26

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    cooling racks they are used to line sheet pans or your hotel pans typically used for cooking bacon to seprat the fat from the bacon.