[Sca-cooks] roasting racks

[Stefan li Rous]

Adamantius commented:
 >>>
It's also good the way I used it, which was as a pan liner. Like some
of the others who did a turkey and mentioned it on this list, I did
the "breast side down" thing, but had been concerned about the breast
skin sticking to the pan and tearing (I didn't have a roasting rack
large enough), so I put about four cups of mirepoix down in the
bottom of the pan, then laid my bird down on top of it.
<<<

Using the mirepoix as a pan liner sounds interesting.

However, I thought one of the reasons for using a roasting rack was  
to keep the meat from sitting in all the grease/drippings. I had  
assumed this was to avoid having, rather than a dry meat, one  
saturated in grease. Unless you use a large amount of vegetables or  
you don't get much grease/drippings, it doesn't sound like using the  
mirepoix solves that problem. Perhaps that is only a concern for a  
goose or duck, though.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
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