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Stupid DO question

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  • mikie Feb 5, 2011 03:53 PM
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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,

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

    1. 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-...

      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. 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. rolled up foil may work?

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