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Good job Chef! I learned to flip with Eggs, it was a little messy :)
LOL... I can not tell you how many times I flipped something and it had a mind of it's own.
Does it have to be a certain kind of pan- not the coating or lack thereof, but the slope of the sides?
It is easier with a non-stick pan. Other pans can be seasoned by rubbing salt into them but non-stick works best.
Shake, skoop and flip... it's a matter of physics!
Yep. Just getting the right action.
Good job Chef! I learned to flip with Eggs, it was a little messy :)
LOL... I can not tell you how many times I flipped something and it had a mind of it's own.
Does it have to be a certain kind of pan- not the coating or lack thereof, but the slope of the sides?
It is easier with a non-stick pan. Other pans can be seasoned by rubbing salt into them but non-stick works best.
Shake, skoop and flip... it's a matter of physics!
Yep. Just getting the right action.