Stumbled on a baker's trick about cooling racks in a random YouTube comment

I was watching a video on making macarons and some random comment said to raise your cooling rack off the counter with upside down ramekins for better airflow. Tried it with my last batch of sugar cookies and the bottoms came out way more even instead of slightly soggy. Has anyone else tried propping up their cooling racks or is that just extra work for no real difference?

2 comments

2 Comments

amy8587d ago

Huh, that ramekin trick is interesting, I've only ever used upside-down muffin tins to get that same lift. But here's my question - did you notice any difference in cooling time compared to just using the rack flat on the counter? I'm wondering if the better airflow actually makes things cool faster or if it's just about preventing that steam from getting trapped underneath. Because sometimes I'm in a hurry and want my cookies cool five minutes ago, you know?

the_vera4d agoMost Upvoted

Well, didn't a buddy of mine try this exact thing last weekend and swear his brownies were cool enough to frost in like half the usual time? Makes you wonder if all that trapped heat underneath is the real enemy, doesn't it?