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V-Roasting Rack term - Related Content |
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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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| 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 ... |
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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 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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| RecipeTips.com's video tip when you do not have a roasting rack available. For more cooking tips and advice visit RecipeTips.com. |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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