Category: Daily Living
hey :) i wonder does anyone of you have any idas to how and hwat i can train with when i am going to flip something in a skilet? e.g. frying hamburgers and flip htem over to hte other side? i would like to trai nwith something similar, but maybe not with something hot in the skillet.
does anyyone here use that type of spatula wierhe you ahve one on each side? does that really work?
greetings from Ran. :)
I have one, and yes it works.
I can't use those at all so what I do is I take my hand and place it on the item after I put the spatula under it and flip it over. i can make some mean hamburgers that way.
It might be helpful to find the edge of whatever you're flipping with your spatula. Then, slowly work the spatula and then quickly flip it over. This should involve a quick twist of your wrist. Also, make sure your spatula is large enough. if necessary, you can slide something over to the edge of the pan, this works if there's more than one thing int he pan. It's not hard to do, once you get the hang of it. Putting your and on the other side of whatever your cooking? Ouch!! Also, make sure your spatula is made of a fairly heavy material. This seems to make the flipping process a bit easier. Try using a piece of bread in a skillet that is not warm. This might help you. HTH
I do what post 3 does. Just use my hand as a guide. I'm brave, I guess.
Sorry, that was supposed to be putting your hand, not and. Sorry about that. Also, at one time, you used to could buy expandable spatulas, these work well if I remember correctly.
Hi, I use the double sided spatula. I also think its best to get a non stick pan. that has help me. I am good at flipping meats, but can't cook eggs.
The flat side of a meat fork works great for holding meat in place while getting the spat under it. Yup, bigger is better for spats. Some grilling article on the About network recommended the use of tongs - for the purpose of not spearing the top of the meat and draining out the juices whe'n you flip it.
I've got a pair of big ones I use on the grill now and you can pick up, flip, do anything! Tongs are AWESOME!
I never use them inside, though, and you couldn't do eggs of course. I can scramble eggs, but can't fry 'em.
Now here's some advice for your burgs:
First, do 'em frozen. That's what all the fast-food places do, and on a hot grill or skillet they do a really good job of keeping their form.
And yep, I now flip burgs with tongs instead of a spat and fork. Anymore, of the grill set my wife got me, almost all I ever use are the tongs. Don't get the puny wussy ones either.
Dunno if anyone else does this, but I often will at least prepare to flip something to see how firm it is, especially if you're not getting the customary sounds.