On 8/17/2011 6:46 AM, Polly Esther wrote:
> Yesterday I was sort of pan-frying ( no fat so I guess that's maybe not
> exactly 'frying') some salmon croquettes. They were a little fragile.
> Since I'm the one who does the dishes, I opened the drawer where quite a
> collection of tongs, spatulas, dippers and forks are housed and tried
> several. All of them were adequate; none were great.
> What's your weapon of choice when you need to turn food to brown the
> other side? Polly



I have two turners similar to this with a lightly more angled end:

http://www.surlatable.com/product/PR...Slotted-Turner

I have a number of others, but these are my very favorite.

gloria p