Hi Nicole,
Wonderful advice – thank you. I'll be flipping stuff for practice from
now on! :-)
On 8/20/2014 1:20 AM, Nicole Massey via Cookinginthedark wrote:
Regina Marie has some good advice here.
Start with a pan sitting on the counter. Put something, like a sink stopper,
(the flat disk kind) a scratched CD or DVD, or other object in the pan. Use
your spatula to flip it. (The stopper is great, because the sides are
different) When you're confident in flipping it move the pan to the stove
and leave the burner off. Now flip there until you're comfortable. Now go to
other things, like a hot pad, egg ring, and irregular objects. Simulated
food like they have in toy stores are great for this as you can get used to
the irregular shape of a chicken breast. You can also practice with slices
of bread, which is good for getting used to making grilled cheese
sandwiches.
Once you're comfortable with flipping these items then it's time to start
with simple things in the pan. Grilled cheese sandwiches are good starters
because they don't take long and they tend to stick together well. You can
graduate up to hamburger patties, chicken breasts, bacon strips, and eggs in
a ring from there.
My spatula of choice for both the pan and a Foreman is round, about the size
of a good hamburger patty, and has a nice angle to it. You have more control
with a wider spatula, and it's bigger than an egg ring or chicken breast so
you don't run as much risk of something falling off.
You can also try flipping cooked food, like things prepared in a George
Foreman, in a cool pan. Your parents were wrong -- play with your food
because you'll learn things about how to do things in the kitchen.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Jan via Cookinginthedark
Sent: Tuesday, August 19, 2014 3:39 PM
To: [email protected]; 'Charles Rivard'
Subject: Re: [CnD] Flipping stuff in pans -- how do you do it?
Double spatulas are wonderful. If you're unsure when you're flipping
stuff, you can turn the heat off or remove the pan from the heat when
you're flipping. It will increase the cooking time on the second side,
but it helps with confidence when you're first learning.
-----Original Message-----
From: Cookinginthedark [mailto:[email protected]]
On Behalf Of Charles Rivard via Cookinginthedark
Sent: Tuesday, August 19, 2014 1:30 PM
To: [email protected]; Parham Doustdar
Subject: Re: [CnD] Flipping stuff in pans -- how do you do it?
For burgers and stuff like that, I have a double spatula that is hinged
at the handle end. Slide one under the food, squeeze lightly to hold
the food between the two spatulas, and turn over and release your grip.
---
Be positive! When it comes to being defeated, if you think you're
finished, you! really! are! finished!
----- Original Message -----
From: "Parham Doustdar via Cookinginthedark"
<[email protected]>
To: <[email protected]>
Sent: Tuesday, August 19, 2014 3:00 AM
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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