Cooling rack

Let the cakes cool in the pans, set on a wire cooling rack, for 20 minutes. Then invert the cakes onto the rack, peel off the parchment, and turn them over so the tops are facing up. Let cool completely. 

Gut sheets of wax paper and place them underneath a wire cooling rack. 

Using a fork or a slotted spoon, carefully transfer the lemon slices to the wire cooling rack, arranging them in a single layer. Let them dry for at least I hour. The lemon slices should be slightly sticky. 

Bake the shortcakes until they are pale brown, 15 to 18 minutes. Remove from the oven and use a spatula to place them on a wire cooling rack. 

FIG. 4.14. Bench-top accessories (a) and (b) are used to support long lengtlis of tubing (c), (d) and (e) are typical cooling racks made from wood (f) is a useful cutting aid. Small diameter tubes or capillary tubes, or rods are marked with the knife and placed in a notch so that the mark is directly above the edges a shaip blow with the back of the knife will cause tlie glass to break off cleanly at the mark. 

A substantial test-tube rack or wooden cooling-rack and a V-shaped tube-rest. Both these items can be made in the woodworking shop. 

Position cookie sheet in a bake situation and survey for 8 to 10 minutes or until cooking action terminates. Initiate coordination of outputs within the cooling rack function. Containerize, wrap in red tape and disseminate to authorized staff personnel on a timely and expeditious basis. 

Boil for 27 minutes and add the Saaz hops for flavoring. Boil for 3 more minutes and then turn off heat. Chill the wort, transfer to the primary fermenter, and bring up to 5 gallons. Pitch yeast when wort is cool. Rack to the secondary fermenter after 2 days. After 9 days in secondary fermenter, bottle, using 1 cup of corn sugar for priming. Age for at least 2 months. 

Treat water with Burton ale salts. Steep grains for 30 minutes at 150°. Remove grains, then add malt extracts and malto-dextrin. Bring to a boil and add 1 Vz ounces of Cascade hops. Boil for 30 minutes and add % ounce of Cascade hops. Boil another 10 minutes and add V4 ounce of Cascade hops. Boil another 10 minutes and add % ounce of Cascade hops. Let boil another 9 minutes and add 1 ounce of Cascade hops. Boil an additional minute and turn offbeat. Cool and transfer to primary fermenter. Pitch yeast when cool. Rack to secondary fermenter after 4 days at 65°. Ferment another 15 days at 65°. Prime with 3A cup corn sugar and bottle. 

Cool for 10 minutes in the pans, then run a knife around the edges and flip the rounds carefully onto cooling racks and cool completely. 

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