Hi, I am a new member to the list and am a novice in cooking. I’m living in Iran, and unfortunately do not have access to things that some of you may use to make cooking easy or more enjoyable; the most I have is determination and barest minimums, most of the time. :)
So anyway, the thing I am mostly struggling with is flipping in general. I have been able to solve some of my problems by using double pans (those that have another half and can be flipped completely). What I do is that I flip the pan completely, open the (now) upper half, and try to separate the pieces of whatever I’m frying that have now fallen onto each other due to flipping. Now, two questions: 1. Is there a way to flip the pan so that the smaller pieces wouldn’t land on each other? 2. How do you flip round objects, like chicken legs? Do you just deep-fry them? Thanks a lot for the help in advance! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
