On Sun, 02 Sep 2007 09:51:33 -0700, Reg <reg@sospam.com> wrote:


>
>Try not to pile them too high, which traps the steam. You want
>the steam to dissipate into the air, not build up on the food.
>I spread them out on a half sheet, piled not too high, then
>leave them in a warm oven. If there are several sheets worth
>I jam the oven door open with a wooden spoon to keep a
>good airflow.

Good advice. I set cooling racks on 2 jelly roll pans. One pan is
used for the batch just out of the oil. When the next batch is done I
move the previous batch to the next pan. I've found that by using
just one rack the hot oil dripping on the cooler rings makes them
greasy. I used this method just last weekend. After I made a large
batch of rings I grilled the burgers, so the rings were in a 170
degree oven for over a half hour. They were crunchy, warm and not the
least bit greasy.

Lou