Cooling racks

Almost anything that you bake (certainly almost anything sweet) needs to cool before you serve it, and so you should have at least two (three’s even better) cooling racks in your batterie de cuisine. Racks keep whatever you’ve baked above the counter so that air can circulate around it — it’s the way to prevent soggy bottoms. Cooling racks should have closely spaced metal grids or bands and little feet that are about 1/2 inch high.

Dorie Greenspan

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