How to Flip Food in a Skillet | Serious Eats
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- Опубліковано 4 бер 2020
- Full Story: www.seriouseats.com/2014/07/h...
Tossing food in a skillet is an efficient way to mix and move food around in a pan. But let's be honest: one big reason why we like to throw foods up, out of, and then back into a pan is because it looks kinda badass.
So, for those of you who want to master this skill, here's how you do it. The first thing to know is that tossing should only be attempted in cookware with curved, sloping sides, such as frying pans and woks. The mechanics of food tossing is kind of like ski jumping, and ski jumpers race downhill towards a ramp, not a wall.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
whenever i tried this. my fried rice reduced to 30%
For me, it works out to about -10% per toss.
Lol
Lmaoo
Epic
I think Chef John from Food Wishes said that it best to practice with cheese puffs balls.
Yup, I remember something like that as well
After all, you’re the Ryan Gossling... of your skillet tossing.
god those slow mo shots were satisfying
It looks so easy when done by someone with experience!
Thanks for sharing the tip.
I suck at sports, throwing, catching. I learned this in about 5 minutes.
@@madthumbs1564
Really... wow🤣👏
This was definitely worth the watch
Lol this reminds me of when my husband didnt think i could flip an egg and not break the yolk. I sure showed him
lol, I have enough problems opening an egg...i crack it a thousand times, but that membrane can be as stubborn as leather sometimes. 😂😂
This was simple & Basic! Thank you so much! 🙌🏽👍🏽👏🏽
Thanks, I'll have to give this a shot! I've tried flipping before, but either the food doesn't leave the pan, or it it only elevates about half an inch--which isn't really enough to mix anything. I'm a little scared about making a huge mess.
I had an idea this morning...i thinking I'm gonna practice flipping ice cubes over a sink 🤞
This is the tutorial i've been lookin for! Thx
It takes practice ❤❤
It takes practise ❤
great for one person
When I started working as a cook about a year ago I didn't know how to do this yet. But my workplace basically didn't use any spatulas, and only had some large serving spoons for plating the food. Let's just say I learned how to do this pretty quickly. Had a basic version down in about 1 week, and was tossing like a pro about 1 month in. :P It's honestly not that hard to learn as long as you keep at it.
I will say, though, that your oil/butter does have to be very hot. If you try tossing food with just warm oil it'll make everything stick to the pan too much.
Love too cook ❤❤
its very useful i use it all the time thing is there isnt really any learning its really simple to do and anyone should be able to do with little or no learning
why is a building superintendent telling me something bout cooking 😂
Thanks...
All this video taught me was how to end up with rice all over the place I would suggest getting a pan and practicing with some food without actually cooking it 😂😂😂😂😂
Maangchi suggests practicing with a piece of bread
It's a pity this is best used in gas cooktops. Induction cooktops (most sold ones today, at least in Spain) don't allow for continous flipping, since you lose heat quickly.
You can use it however for a quick couple of flips, to get everything well mixed, and place on the cooktop again.
just get a gas stove next time…
I typed in "how to do the pan moving thing" and got this video.
I like to use the butt end of a loaf of bread to help new cooks practice. At the end of the day it takes practice, and a desire to learn.
Daniel my man what is with the double shirts?
hey i just noticed that. fashion trend on the horizon.
outside shirt is an apron shirt. look at the sleeve length, material, and tag placement.
Hey man, are you of Afghani or Persian descent ? You remind me of Mirwais or Kheiron ;) You're eye-candy for sure !
I learned with little paper wads-did the same with chopsticks.
I tried it. .... had to clean the wall several times.
Fuiyoh
Not that easy with a 32cm Proline Demeyere.
My fried rice is now all over the wall. Man...
thanks for not teaching me how to flip food
Food escapes the pan at 0:52. When even the experienced chef teaching the technique is spilling food and dropping it down inside the range in his demonstration shots, I think I'll just continue using a spatula or tongs to flip my food. I often shake the pan to spread and slightly mix it's contents but launching the food in the air is not worth the risk for the way I cook. When at the stove I always have a tool at hand to manipulate the food with. If I was flipping tortillas all day I'd probably learn how to flip them in the air, but this is a lot of effort, and probable food waste, to learn a trick that at most barely makes cooking more efficient. It's mostly about how cool it looks. But I wouldn't discourage people from learning, for some people this could be handy. Maybe they flip all day long or need to save a second here and there while looking cool in a restaurant kitchen. As a home cook, this is just a showy trick that takes a lot of effort and spilled food to learn, and even then it's never completely reliable. I'd rather use a spoon and keep all of my diced onion in the pan. I don't want to have to reach into the stove or pick up food from the floor.
Gee... 😱it's only flipping food!... you did a whole essay 😆😆😆
Gosh! live a little, let go! 🤦♀️
you may be right about the time spent practicing...but it may be more effective with some dishes.
I'm also a home cook, and my main dishes typically require stirring/cutting with a spatula over high heat...and it works decently....possibly because i've used that technique for years. It's not exactly efficient though. Within a medium skillet, a spatula can only turn a limited amount of ingredients at once...which means maneuvering them and re-turning. If you have an established tempo, then sure, it can work out just fine, but if you're experimenting with a new dish or there's a hiccup (which is inevitable) with an existing one, then a few extra seconds of stirring may seem like an eternity.
Personally I HATE spilled food. It's a waste of ingredients and time to clean the mess. However getting over that hill to learn a technique that saves time may well be worth it in the long run. (besides, even with spatula-turning, sometimes a few bits can escape from the pan from time-to-time. I think a completely mess-proof meal-prep is losing battle 😂
@@feral_shade You're right that there's no such thing as mess-free. But I remember how when I first started cooking I'd make a big mess and use way too many pans. I measured my improvement not only by the quality, consistency, ease, and speed of my cooking, but by how easy it was to clean up afterward. Techniques make a big difference. My mother never learned to cook and still fills the sink everytime she makes dinner, because she'll use a different bowl and utensil for everything, never thinking about how to consolidate what she's doing into less things to wash.
If I was making pancakes or flatbreads everyday in a lightweight skillet, I'd learn to flip them in the skillet. Although if I made them everyday, I might use something more specialized and difficult to flip, like a griddle or comal.
I don't stretch pizza dough by tossing it in the air. It's difficult and takes days or weeks to learn. I'd learn how to do it if I was making pizza all day long, it would be worth wasting 50lbs of flour making a huge amount of practice dough to ruin just to learn have to save a couple of seconds of stretching when working. At a busy pizzeria, that makes a difference. But at home, it's easy and safe to just grab one end of the pizza dough and let it hang. With higher-hydration doughs, that's all it takes, they're fluid enough to stretch out by their own weight. Just hold them by the end, and rotate around so that they stretch. Low-hydration styles need to have force applied to stretch them out. But I'd use my hands, and I'll roll out my thin-crust pizza.
There are some foods where a skillet flip makes sense, and some where it doesn't. You still need a spatula or turner to make sure nothing is sticking even the least bit before you flip. If there's any resistance holding the foot back when you flip, it's a potential disaster.
Most of my skillets are too heavy to flip comfortably, anyway. So if they're crowded, I'd just use a larger skillet. My small skillets have little room to maneuver food in, but they seem like they wouldn't be useful for flipping anything larger than a single meat patty or silver-dollar pancake.
It all depends on what you're cooking, but for most home cooks I don't think mastering flipping is such a useful idea. There's a high cost of learning with spilled food, even after mastery there's an elevated risk of spilling food, it doesn't work well with most foods, and the reward is small.
If turning food in the skillet has the difficulties you describe, maybe a larger skillet and a thinner spatula (like a fish spatula) would make turning food easier. With a larger cooking surface, you have more room to work and can push the food at a lower angle. Combined with a thin edge of a metal spatula, you can scrape at a low angle to more easily release food. I have a couple of spatulas, although the one I use most is a $4 piece of bamboo, which has a thick end and isn't good for flipping but works fine for stirring and is low-maintenance.
I won't argue that a few extra seconds of stirring could add up to an eternity. I think skillet flipping is an expert technique that is niche for home cooks, but I'll never say it can't be useful. It depends what you cook and how you cook. I don't think it's worth mastering for most cooks, but there are some who would certainly find it useful. It's often useful in restaurant settings where seconds really matter. But I don't at present have to feed a large family a freshly cooked meal several times a day, so I can take a few extra seconds. I find cooking at the stove is usually the fun and easy part. It's the setting up, gathering and assembling the ingredients, and cleaning up and putting everything away parts that really consume my time. The couple of minutes I'm standing at the stovetop turning the food and adding the ingredients are brief and fun. They feel like a break from the relatively lengthy and tedious labor before and after.
To use my pizza example, if I ever make a business of pizza making I may make the effort to learn to toss dough. That means ruining a huge amount of dough ripping it apart and dropping it on the floor, but it's a worthwhile long-term investment if I'm going to be spending many hours making dough. Likewise, if my cooking needs change, maybe I'll start flipping some foods.
I don't even own a lightweight non-stick skillet at the moment. I'm really not set up for flipping. I cook in heavy stainless steel skillets where I have to be very careful to prevent sticking, and they're not easy to flick with the wrist. But with the right equipment and ingredients, flipping can be much easier. I wouldn't be surprised if someday I have the right equipment and flip regularly for dices and flatbreads.
this video didn't help me learn to flip
he didnt teach shit
I gave you a thumbs down because you offered no practice techniques. A cold pan and some dry beans go a long way in this realm.
hmm...dry beans, i'll have to try that
You did not show how to learn this trick. You just showed off.
Waste of time
First off: what you keep calling a skillet is not a skillet. I know how often cooking terms are interchanged... but you NEVER sauté (French-word; which describes a certain type of cooking) in a skillet.
People seriously need a tutorial for this? lmao
not everyone grows up with parents that can cook well, and many who do don't care enough to learn when they're a child. then there's the parents who don't care about their children or don't allow them in the kitchen.
@@pandarisu5968 What does flipping stuff in a pan have to do with parenting? Take pan and flip, takes like 2 mins to figure out lol.
You think everyone can do it instantly or something?
This is why you don’t have many friends.