One-handed pan toss

[spork]

Can you execute this impressive one-handed, flick-of-the-wrist technique for tossing/mixing the contents of a saute pan? for flipping a pancake?

Or, are you like me, and haven't ventured to try for certainty that such recklessness, just to pretend to be a chef, is asking for a major kitchen catastrophe?

[PrincessFiona60]

Originally Posted by spork

Can you execute this impressive one-handed, flick-of-the-wrist technique for tossing/mixing the contents of a saute pan? for flipping a pancake?

Or, are you like me, and haven't ventured to try for certainty that such recklessness, just to pretend to be a chef, is asking for a major kitchen catastrophe?

Major Kitchen Catastrophe! I will jiggle the pan and shuffle the food, but never try to toss! I always imagine trying to scrape it off the ceiling.

[pacanis]

Well I wouldn't call it a major kitchen catastrophe, but I can tell ya, when two frying eggs don't land just right in a 6 in skillet, it ain't pretty
I don't know what I was thinking of...

[Rocklobster]

The pan should be angled down, away from you. Start out slowly and watch how the contents react. They don't have to become airborne for it to work. Like any other technique that requires muscle memory, it takes time and repetition. Practice with some dried beans, or something like popcorn, over your sink.

[DaveSoMD]

I can manage it about 1/2 the times I try without having some things spill out.

[pacanis]

Originally Posted by DaveSoMD

I can manage it about 1/2 the times I try without having some things spill out.

That, too. I can toss the contents, but I lose some oil sometimes. I'm not talking a lot, but drops anyway.

[Kayelle]

Practice with some dried beans, or something like popcorn, over your sink.

Great idea Rock!! I've always wanted to learn how to do this..it just looks so dang impressive. I'd love to impress myself.
Off to the kitchen to practice.

[spork]

Originally Posted by pacanis

That, too. I can toss the contents, but I lose some oil sometimes. I'm not talking a lot, but drops anyway.

I don't think my home insurance agent would believe just a couple drops of oil destroyed my kitchen, or my promise that it will never happen again if he would be so kind as to pay for a remodel with induction stoves.

[Andy M.]

I do it all the time with a slope-sided pan like a skillet or fry pan. Straight-sided sauté pans I don't try.

Here's how I do it. I hold the pan level and sharply push the pan away from me, then I sharply pull the pan back towards me. The food slides towards the far edge of the pan and follows the curve of the pan up and over. You just keep the pan under the food when it lands and you're all set.

[Kathleen]

Frank has done this a few times. He must practice when alone! As for me, I simply stand in the door and scream approval like a teenage fangirl over her idol on muscle beach.

No way I will even try it. He can also toss pizza dough in the air.