Also, a good wide spatula that is very stable is key to good flipping. I
have found not all spatulas are created equal. The double spatula can work
well too, but make sure you have it centered and the things such as
hamburger patties and that the items are really ready to flip or you might
cut it in half accidentally. 

Also, don't crowd your pan and make sure to set up you items in a pattern
that is easy to track: like 3 across, 3 down for nuggets or 2 on top and one
on bottom for burgers. This way you can keep track by counting.

*smile*
Regina Marie
Phone: 916-877-4320
Email: [email protected]
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-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of Parham Doustdar via Cookinginthedark
Sent: Tuesday, August 19, 2014 1:00 AM
To: [email protected]
Subject: [CnD] Flipping stuff in pans -- how do you do it?

Hi,

Some time ago I asked the members of this list how they turn something like
a sausage over in a pan. I have found that rolling the sausage around and
feeling for what bits don't feel crispy enough usually does it for me. As
you can imagine, I had to work on my skill of feeling things through the end
of cooking utensils.

Now, though, I am moving on to (seemingly) more difficult stuff.

How do you efficiently flip flat things in the pan? This includes burgers,
nuggets, and so on. And, after you do flip them, how do you keep track of
which ones you've flipped and which ones you haven't? In my own experiments,
I have found that using a fork with a spatula works nicely as far as the
flipping part goes; I use the fork to guide the thing I want to flip onto
the spatula, then I lift the spatula slightly and flip it. I then have to
double-check to see if that piece is not overlapping anything, and if it is,
push it around.

Is there a more efficient way you've found?
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