[The pan-flipping trick thingy]

Flipping Stunts

Here are some entertaining flipping stunts that may be used to liven up an otherwise monotonous career choice.

The simple flip: this, of course, is simply flipping the food contained within the saute pan, off the pan's outer rim (furthest from the handle), and hopefully having all its contents land back within the pan's outer rims. Seen as impressive by most, but mere child's play to a true saute cook.

The reverse-simple flip: a slight variation of the simple flip, only the food is flipped off the inner edge nearest the handle. However, this is not the common flip for most American saute cooks, and is mostly seen in Chinese Wok cooking, but don't quote me on that. For all I know it could be one of those unusual lefty things. I'm right handed, myself.

The double flip: the simple flip performed simultaneously with saute pans in both hands.

The double-switch flip: complicated, but unbelievably easy if practiced enough. There are two ways to perform this method. The first method involves flipping both pan's contents into the air, and simply crossing the now empty pans before their contents return back down again. The second method is much harder: this involves actually crossing the pan's contents without actually switching either pan, and hoping the two pan's contents do not collide in mid-air before landing gracefully into each adjacent pan. This is very hard.

WARNING: learning this trick may not be good for your kitchen's food cost [3]. Attempt this trick at your own discretion, or if you just hit the lottery, and plan to quit anyway.

The triple flip: this is performed with two pans in one hand, and a single pan in the other. The simple flip is used for all hands involved.

Note: it is always best to have your dominant hand hold the pair of pans, while your least dominant hand holds the remaining one.

The etcetera flip: done with four or more saute pans. As the number of pans increases, it will become more difficult. If anyone says that they can flip four or more pans, they are either ambidextrous and really good; have a friend helping them out; or they're, most likely, lying. Take your pick.

The "accidentally flipping it onto the floor and then picking it back up again" flip: just kidding folks! Kitchen people would never dream of doing such a cruel and unsanitary thing. Unless we're really, really super weeded [4]. No, not really. I'm kidding again

[ox tails: Tips & Techniques]

Have you ever heard of the use of that caramelized brown sugar syrup being used in their oxtail stews? (I ask because I use a little for brown stew chicken and it gives it that same dark color.)

Hi Toby,

Caramalized sugar is an old chefs trick,if your brown

stock is suffering from a blond moment,its added for colour.This won't be the case,you'll have all the rich

nectar from slow cooking these tails, you can handle.

And Tommy I would change the can of tomato paste to

a can of tomatoes.Paste would generally be the last resort in a very desperate situation.