On Aug 17, 5:46*am, "Polly Esther" > wrote:
> * Yesterday I was sort of pan-frying ( no fat so I guess that's maybe not
> exactly 'frying') some salmon croquettes. *They were a little fragile.
> * * Since I'm the one who does the dishes, I opened the drawer where quite a
> collection of tongs, spatulas, dippers and forks are housed and tried
> several. *All of them were adequate; none were great.
> * * *What's your weapon of choice when you need to turn food to brown the
> other side? *Polly

I like a spatula.

However, without using any oil or fat you cannot brown properly.
Cooking at a temperature that browns, using oil or fat, will just burn
the food if none is used. This is true for pan frying or oven
browning.

A change in color is not the same as "browning".

http://www.richardfisher.com