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Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!

Good!

I actually had to lean things against other things to get a good brown sear on the third, 4th and etc sides of many of my chunks because of their angles and bone ends -- (i had five or six sides on many of mine. I assume that's expected. They were very meaty chunks, but irregularly shaped.

But it's good to know that Its not vital to get both ends seared. Thanks.

Jan 29, 2012
marytw in General Topics

Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!

VERY helpful and thoughtful answer, rainey. I used your idea of the rubber spatula, after the grid had sat long enough for the fat to congeal. Just swiped a little wine vinegar on the surface, then carefully scraped the various surfaces and put all the scrapings (fond and fat) into a little bowl. I wasn't sure how I was going to separate the fondy bits from the fat, but when I looked at what I'd gathered I realized that I had less than a Tbl of fat, so it all went into the braising pot.

Next time I'll definitely use one of your suggestions: veggies under the meat or a little oil on the grid.

I have another question about the browning process that you might be able to help me with. I didn't specify the size of the short ribs when I ordered them, and some were long, with long pieces of bone. that's fine, except that I had trouble standing them up to brown them -- they'd topple over. I could have done it if I'd been browning them on the stovetop by holding them up with tongs, but ended up building a little leanto of several ribs to get their ends brown. Is there another way, or is it best solved by asking the butcher to sell me fairly square-shaped ribs?

Jan 29, 2012
marytw in General Topics

Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!

I should add that the grid has an uneven surface with multiple slanted slots to let the grease through, which means I can't easily add liquid or scrape the surface.

Jan 29, 2012
marytw in General Topics

Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!

I'm cooking Molly Stevens' short-ribs-with-porter recipe and browned some of the ribs under the broiler, using a roasting pan with a raised metal grid that the meat sits on. Looks like all the good drippings are now on the grid, not in the pan underneath, and I'm trying to think of how to get them off effectively.

I'm halfway through cooking the dish and would really appreciate any advice from anyone who knows a good way to get the good stuff off the grid and into the braising dish.

Thanks!

Jan 29, 2012
marytw in General Topics