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Pampered Chef: Anyone who's used the roasting pan and rack please help!

  1. kcjodih

    kcjodih Legacy Member Gold Member

    3,432
    2
    I know to use the rack with a turkey. But what about with a roast of beef? I don't use one when I normally make it but now I'm not too sure. And if I use the rack for the roast, what on earth do I need the meat lifters for? The rack would get it out of the pan. Am I just use the lifters to lift it FROM the rack to the carving board? Seems like a waste to me. Unless of course no rack for beef, use lifters to remove. Now THAT makes sense!

    Please help. Making roast for a house full tomorrow noon! :eek:
     
    Oct 29, 2005
    #1
  2. its_me_susan

    its_me_susan Senior Member

    2,053
    10
    Yup - it's easier to carve on a carving board, and sometimes if you moved cooked meats/poultry with big grill forks they fall apart.
     
    Oct 29, 2005
    #2
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