Ok, so I've searched every damn possible way I can think of and can't find the word I need. Even my wife, an incredible cook, doesn't know the word even though she can do the thing I'm looking to name. So, here's what it is:
Chefs do this thing with a frying pan when they are cooking like some veggies or whatever, where they raise the frying pan off the stove a bit and, in a real quick motion, sort of push the frying pan forward and up, tossing the contents sliding up off the far edge into the air and then moving the pan back beneath them. It's a real fancy looking way of stirring stuff, they just sort of, flip, flip, flip real fast and then set the pan back down.
What is that movement/technique called?
Please help, it's for a novella I'm working on and I can't find that fricking word no matter where I look. If you people don't know, I'm going to have to start calling restaurants.
That can't possibly be it. There has to be an actual name. (Doesn't there?)
I am going to give up answering questions
That is the "actual name."
Here is a chef "tossing" vegetables in a pan.
http://videos.howstuffworks.com/ming-ea … -video.htm
And here is a wikipedia article on "tossing" pancakes.
"And tosse their Pancakes up for feare they burne." William Fennor 1634.
That is what it is called . Tossing.
It sounds more sophisticated in French.
Just say it with a French accent
I have been logged out when I tried to comment on this thread.
What do they call that action of lighting something up in flames?
"Flambare" it`s in Romanian.
Flambé is not the same as tossing, I think. When you make a dish 'flambé' that means that you pour a liquor in the pan and hold the pan in such a way, that the alcohol can catch fire. There will be flames on the meat (or icecream, or whatever dish you are cooking), hence the term: flambé
Yeah, you may want to scroll up. The conversation has moved on....
what if you just toss the bananas in a frying pan and them flambe the whole thing with some rhum...
You're right, Mark. One of the messages had escaped my attention
The burning bananas flambé thingy is called "Bananas Foster."
The skillet thing is called "sauté." (Which comes from the French "to toss," but being a wimp, I just use a kitchen fork. So I'll leave it to somebody else to combine the two.)
Everybody step aside, please. A professional stepping through. Move aside...excuse me....pardon me....OK!
There is some truth in all you say, however, tossing can be accomplished any old way, with a spatula for example. What do chefs call the technique of tossing in the pan without any tools, is, I think, the question. (Well, I don't think it...that IS the question.)
A professional chef calls this move "toss-turning". So, you can toss the saute'ing vegetables with tongs, or you can toss them with a "toss-turn". Whether you like the answer or not doesn't matter. That is what chef's call it, period. See this reference at cheftalk.com.
http://www.cheftalk.com/forums/cooking- … r-fry.html
Well for starters, I can't believe it's been six hours since I asked that. My god. I freaking love how immersed you can get in a story sometimes.
Ok, so really is "tossing" (Sorry to doubt you Mark, I'd already used that term and it just seemed so... well... unofficial.)
Or "toss turning" as Christoph said.
Thanks a bunch you guys.
Ok, so the threads over, however, Mark: Your Ming video shows how to toss vegetables just using the pan. He does not say that's what tossing means. Guidebaba: Your reference says tossing is either by using two spoons or just using the pan, totally supporting my argumant.
To say this is just an american term is unfair. Besides, we are in america and we'll call whatever we please, but culinary wise, we take our cues from the French and so this term is probably not objectionable to them. As for citing a reference from hundreds of years ago, they probably didn't even know how to toss in a pan without using utensils. There certainly is no evidence that the author meant tossing in the pan by moving the pan in a flipping motion.
Ok I'm done. Go ahead and toss your dinner, but use the tongs so you don't get food all over yourself.
The reference was to tossing pancakes - without utensils.
Hmm.. maybe it's not over. I've found the pan cake flipping thing too.
If there's any chefs out there that know for 100% certain, please still feel free to post. I'll be watching this thread just in case, but for now "tossing" is the term I used.
I'd bet on Mark's suggestion, as he's very experienced as a chef.
As well as being about the biggest tosser on hub Pages
Looking that up it appears to have lost its infinitive form and remains only in two forms "jactation" and "jactitation" which are very similar (having to do with boasts, albeit one false and largely a legal term and the other boasting more generally). Both are 16th-17th century and clearly remain as the last vestiges of dying word that did, admittedly, at one point have to do with "tossing about" but largely in a sense of physical violence.
While not what I was looking for, that was an interesting side trip. Thanks anyway, Aish.
I was pretty sure the terminology you were looking for was merely the word saute...but I had to find some proof...so, from www.culinaryseductions.com I deliver this...
Sautéing is cooking food in a wide, shallow pan, using a small amount of oil or fat, over high heat. Often the words sautéing and pan frying are used interchangeably, but sautéing typically refers to cooking smaller foods in this manner, such as string beans or chopped onions,
The word "sauté" is one of the sexiest sounding cooking techniques, probably because it comes from the French word "sauter," meaning "to jump." This is because chefs usually shake a sauté pan back and forth to keep the food "jumping." Sometimes they'll launch the food into the air and recatch it. Think how impressive this can be in front of a girl. Just be sure to practice first with cold food until you've got the technique down. Burning yourself or your date while trying to show off with flying food is not sexy!"
I am...the word geek.
Hmm, thanks Spryte. I thought about that one too, but I think that, at least in America, sauté conjures up a simple image of stuff frying in a pan. I'm not sure people associate it with the toss itself. Do you?
Hmm. I need to chew on that one. I like the accent on the word though, that would work well with an underlying French thing the story has going on.
Thank you very much for taking the time Spryte. I may use that afterall. You've given the word more confidence for me.
That's what kinda confused me too...it's such an obvious answer to your question, but when I fry things...I don't flip them around. It's too dangerous since to fry something requires a certain depth of oil. Now with a good sauté...you don't have a lot of oil or butter in the pan and it's fairly to safe to toss them, flip them and make them jump to your heart's content...
I think whatever you use will deliver the proper image with whatever you have going on around it. If it's a French mood...I'd go with sauté. If the story is about Bubba and Mary Joe cooking up the latest roadkill...tossing would work.
Funny you should say that, it's very close to being about both. LOL
Well there's your solution.
The term to use is obviously "Saute toss"
I'm going to choose to feel special...and not frightened at all. Nope...not one bit.
Well why didn't you say so? When I'm cooking roadkill, I prefer to sweat the vegetables. It's like sauteing, but over much lower heat. That way they get tender, and translucent, without any caramelization. It's a great technique for possum and forty cloves!
I know! I know! Oooh! It's called!
Making work for the person who has to clean the range top!
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