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In reference to wine making, "rack and return" is the technique of gently extracting color and structure from the fruit rather than the customary pump over method. Also referred to as “delestage”.
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Rack and Return term - Related Content |
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| A special sauce for a special roast! Make sure the backbone, if present, has been cut between every other rib so rack can be easily carved. |
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| Rack of lamb, the most elegant cut of lamb available, may be "frenched" (rib ends left on) or have rib ends trimmed off. Either way, it will be delicious-- just be sure not to overcook (not beyond medium) or it may become dry and tasteless. |
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| A rack of lamb (a roast consisting of a row of unseparated rib chops) is the ultimate cut of lamb and needs no embellishment. This simple preparation allows the delicious flavor of lamb to be the star. |
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| This quick-cooking small roast for four is venison at its best. If possible, choose meat from a young animal. An instant-read thermometer is useful to prevent over-cooking. |
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| The transferring of wine from one container to another. This transfer leaves behind lees and helps to avoid reduction with the exposure to oxygen. |
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| A storage device used to evenly hold bottles of wine in a manner that protects the contents of the bottle. Traditionally, wine racks have been built to position the neck of the ... |
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| A kitchen utensil that is used for placing cooked foods onto a surface that will enable the food to be cooled on all sides after being baked, either food still in a hot pan or ... |
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| A formed metal rack that is placed in the bottom of a roasting pan in order to keep foods raised above the bottom of the pan. The rack allows excess fat to drain from the food ... |
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| A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking. The Asparagus Cooking Rack ... |
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