When you roast meat without a rack, it tends to sit in its juices, resulting in a steamy environment rather than a crisp exterior. This can lead to less appealing textures and flavors. A meat baking rack mitigates this issue by elevating the meat above the pan. This elevation allows hot air to circulate around the meat, promoting even cooking and ensuring that the exterior develops a delightful golden-brown crust. This crispness is often what we look for in a perfectly roasted chicken or pork loin.
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