Forum: cooking.stackexchange.com
Tags: <equipment><oven>
Title: Cooking food directly on oven rack
Question: Is it common to cook food directly on the oven racks?  I often do this (with a container for drippings) and was wondering if this is common or if there is a better solution.  It has worked out fine for me, but sometimes replacing these racks can be costly.  I do not replace them often, and they are not very hard to clean, but I would like to get some ideas on if I am doing this wrong.

Answers:
sents: text: Presumably the reason you're cooking directly on the oven rack is to let the fat drip down.
text: If so, do yourself a favour and get yourself a roasting rack .
text: It's an inexpensive piece of equipment that you place in a baking pan or on a cookie sheet; the food cooks on the rack and the pan/sheet catches all the drippings.
text: Way better than trying to replace an entire oven rack.
text: And if you really hate cleanup, you can line the pan with parchment paper or aluminum foil and just throw the rack in the dishwasher when you're done.
answer_details: author: cooking.stackexchange.com/users/41/Aaronut
score: 14
sents: text: I would suggest that the answer is that it isn't common.
text: I would normally use sheet pans/trays and a rack on top of that.
text: It's much easier to put food in and out of the oven that way.
answer_details: author: cooking.stackexchange.com/users/231/talon8
score: 4
sents: text: If you want to continue to cook on the racks in this way there is no need to ever replace them.
text: When mine get really dirty
text: I use this oven cleaner you just put the racks in a bag with the cleaner and the next morning they look brand new.
text: It's probably horrible for the environment but can't be worse than producing new racks just beacuse mine are dirty.
answer_details: author: cooking.stackexchange.com/users/2391/vwiggins
score: 2
sents: text: I roast directly on rack as well using the broiler, mostly poultry(thanksgiving turkey on the rack divine).
text: I put the bird(breast side down)
text: as close as possible to the upper heating element(my broiler is the top of the electric oven), and i set the temp to 320 or so, then set the drip pan on the bottom rack, as far down as it will go.
text: I check back every 30 mins or so to make sure that that there arent any areas that are burning.
text: I flip the bird right side up at about 1 hour just to brown the skin on the breast side a bit.
text: Once the bird is done(at your own discretion), i let it rest for 20-30.
text: I dont like the idea of putting a pan directly underneath an extra rack, because in my mind, the pan limits the flow of heat to what you are baking, and still creates a humid environment directly blow that that limits the development of a crispy skin.
text: The cleaning aspect kinda sucks, but some oven cleaner a hot rack along with some patience is all your need
text: Personally, i dont clean the rack every time i roast on it, unless i plan to use a pan, or have used a pan on the rack.
answer_details: author: cooking.stackexchange.com/users/None/
score: 2
sents: text: Before I got a pizza stone I'd put store bought pizzas straight onto the rack as it gave a better crust.
text: The only reason I can think of doing it is basically laziness - I'd do it with cheese on toast if the grill pan was too dirty to use.
text: I'd also sometimes do baked potatoes without a tray as Id cover them with tin foil.
answer_details: author: cooking.stackexchange.com/users/2010/NBenatar
score: 1
sents: text: I would simply purchase a wire rack for cooling cookies (not coated) and place it on top of a cookie sheet.
text: Alternatively, place it across a glass Lasagna pan for more air flow underneath and better drip catching.
answer_details: author: cooking.stackexchange.com/users/1148/Chris Cudmore
score: 1
sents: text: I dont know if it's common, but I use my racks to grill pork chops and steak.
text: I don't like the grilling outside taste
text: so this works for me!
answer_details: author: cooking.stackexchange.com/users/27559/Jodie
score: 1
sents: text: A leg of lamb slow cooked directly on the rack is delicious and l would never cook lanb in a pan again.
text: Line the pan underneath with foil and the clean up is easy.
answer_details: author: cooking.stackexchange.com/users/50401/Maureen
score: 1
sents: text: I have never heard of this until 5 minutes ago when I found a recipe for it.
text: I don't thinkit's common and I've never done this but am considering doing it with an 8 lb bone in ribeye roast because I saw a recipe for it to be placed directly on the rack.
text: Someone said it was lazy and many of you said to use a roasting pan, but you're missing the point: airflow.
text: When you use a pan, you restrict airflow
text: and when you combine a pan with a rack, you're still limiting airflow.
text: I t sounds like a brilliant idea If you want your meat crispy or crusty all over.
text: I don't see why you'd have to replace your oven racks, just take them out and wash them.
text: If you put a pan underneath,that should catch the fat.
text: I have a roasting rack
text: but I'm going to try this for Christmas tomorrow.
text: I suspect my dinner guests will find it odd
text: but I'm keeping fingers
text: crossed dinner willBe
text: so delicious they'll overlook the cooking method
answer_details: author: cooking.stackexchange.com/users/71594/Carolyn
score: 0

Summary of the answers:
A roasting rack over a sheet pan/tray would be a better way to do this.
Use a roasting rack with a tray built in.