We use cooling racks as platforms for salting meat and fish in advance and allowing them to air dry in the refrigerator for several days. We have written about the process and its benefits over the years. What we failed to write about was the quality of the rack we used. For years, we used run-of-the-mill cooling racks. These racks were designed for cooling cakes and cookies, not resting moist salted meat on. When we shifted our use of the racks to seasoning staples, the racks began to degrade and leave marks, metal oxidation, on the meat. We realized we needed a better tool for the job. We invested in stainless steel racks, which are more resistant to moisture and salinity. The upgrade was long overdue. The results on the ingredients and the racks have been unnoticeable. Neither the ingredients nor the racks have shown signs of wear and degradation.
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