"sf" <> wrote in message > 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.
>
Well. Thank you. Thank you all. I see some spatula recommendations I'll
have to give a try. The problem, if any, was I was going for a moister (is
that a word? looks funny) croquette and cut way back on the flour used.
There was a little oil in the pan; should have added a little more for the
2nd and 3rd batches. While I'm here, I need to thank those who recommended
great care in cooking shrimp. I boiled some magnificent ones for lunch and
they are just 'killer'. Wow. I was vigilant about not over-cooking and
turning them into rubber. Had the timer and a bucket of ice on ready to
halt the cooking process. Wish you were here to share these. Polly