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Stupid DO question

m
mikie Feb 5, 2011 03:53 PM

Has anyone put a roasting rack in their DO? If so, what have you used? I had a recipe for a roasted pork tenderloin that was to cook covered on a rack. Our roasting pan is for turkey and has no cover, the DO has no rack. I used a cooling rack, any other suggestions?

Thanks,

  1. c
    cutipie721 Feb 5, 2011 04:33 PM

    rolled up foil may work?

    http://www.chow.com/videos#!/show/all...

    1. k
      kaleokahu Feb 5, 2011 04:20 PM

      mikie:

      (1) If you do the old way, perch the loin on aromatics and turn it a few times. They give off a bit of moisture, too, if the idea is to keep it covered and moist.

      (2) A few slats of a non-resinous wood or bamboo crossed over each other to elevate the loin. Stacked chopsticks? Soak in water, first.

      (3) A small pyrex pie plate, or a couple ramekins, inverted inside your DO.

      (4) I think if you're the least bit careful, a metal rack in an ECI DO won't hurt the enamel.

      1. hobbybaker Feb 5, 2011 04:07 PM

        I have this below but it is closed out... it is silicone which does not scratch inside enamel of my LCs.

        http://www.amazon.com/William-Bounds-Gourmet-V-Shaped-Roasting/dp/B000IBPXEY

        Maybe you like this instead...
        http://www.amazon.com/Danesco-Silcone...

        The former doesn't fit my 6.75 qt oval but fits 3.5 qt braiser and 6.75 wide round. I barely used it in DO as I have a roasing pan for which I use this rack.

        BTW, I guess a lid made of alminum foil for your roasting pan might nicely work with the recipe, too. One less gadget.

        1. SanityRemoved Feb 5, 2011 04:05 PM

          Lodge makes a trivet that can be used inside their dutch ovens.

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