We use cooling racks as platforms for salting meat and fish in advance and allowing them to air dry in the refrigerator for several days. We have written about the process and its benefits over the years. What we failed to write about was the quality of the rack we used. For years we used run of the mill cooling racks. These racks were designed for cooling cakes and cookies, not resting moist salted meat on. When we shifted our use of the racks to seasoning staples the racks began to degrade and leave marks, metal oxidation, on the meat. We realized we needed a better tool for the job. We invested in stainless steel racks which are more resistant to the moisture and salinity. The upgrade was long overdue. The results on the ingredients and the racks have been unnoticeable. Neither the ingredients or the racks have shown signs of wear and degradation.
April 27, 2005