In article >,
"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?

i use a pair of bamboo spatulas (bamboo because it's not so slippery as
metal). I put one against each side and sort of go "up" with one and
"down" with the other, which keeps the food from sliding away.

Isaac