On Wed, 17 Aug 2011 07:46:35 -0500, "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 have a favorite spatula that has a shorter handle, longer "business
end" and is a bit more flexible than the others. If I need more
"help", I'd stabilize what I'm turning with another spatula or a
silicone scraper/spatula.

--
I love cooking with wine.
Sometimes I even put it in the food.