Hi,
if you are frying hashed browns or patties or eggplants or whatever you need
to turn over, try a skilit or frying pan with a lid. You close the lid and
it cooks both sides. Works for me. :)
Sisi
----- Original Message -----
From: "Jane" <[email protected]>
To: <[email protected]>
Sent: Friday, January 28, 2011 9:39 PM
Subject: Re: [CnD] Hot Mits
Hi.
That I am learning to handle, yes. It's not so easy with those hashed
brown patties, though. :) But I am still working at it.
Yes, I realize that putting my finger in isn't exactly safe, I mean, I did
get burned this week, but in some cases I Have to do it. I tried a fork
on the hashed browns and they kind of broke apart. :) I'm sure it's just
a matter of practice, practice, practice, and getting good with timing
stuff. If I only hgad an audible free timer for the iPad ... that would
help lots.
Jane
On Jan 28, 2011, at 12:47 PM, Kathy Huff wrote:
You might use a fork to check tenderness of meats.
----- Original Message ----- From: "Jane" <[email protected]>
To: <[email protected]>
Sent: Friday, January 28, 2011 12:38 PM
Subject: [CnD] Hot Mits
I am looking for something that I don't even know if it exists.
I have gotten the hang of cooking in the skillet; I' even managing to
get bacon to turn out decently most of the time by just letting it cook.
What I really need, though, is something that I can use in conjunction
with my tongs or spatula that will let me feel the food to see if it's
done or not. Something like a thin pair of gloves or hot mits. Does
this kind of thing even exist? So far I have had to use my fingertips,
not the reading ones, but still. I can't get all the feedback just
using a spatula, or I'd do that. Unless you all have other suggestions.
:)
Any hot mits you all would recommend for this?
Jane
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