On Wed, 17 Aug 2011 10:26:41 -0400, Brooklyn1 wrote:

> On Wed, 17 Aug 2011 07:10:01 -0700, "Mike"
> > wrote:
>
>>
>>"Polly Esther" > wrote in message
...
>>> 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
>
>>Oil helps
>
> KY is better.


Sheldnerd obviously meant to post that to alt.ass****.ny

But seriously...
Really...

My best solution for turning items (but I always use oil) is to grab the
skillet handle from underneath (underhanded, yes)
Raise the handle away from the heat (tilting the skillet, yes)
Come in with the spatula from the oil side and flip to the dry side. (Oh,
the spatula should be held underhanded as well. I'm surprised they don't
teach this more often on cooking shows.)
The spatula should be in your dominant hand.


I do this while cooking in the nude much to my benefit. (I bet $50 I'm the
only one who got a stiffie thinking about that...)

TFM®