Tuff Luv Cookin' Skool - Grip Gripe

Welcome to a new Hot Pans feature, Tuff Luv Cookin' Skool. Here our fine editorial staff will discuss common cooking standards and techniques to get your kitchen operating in a safer and more efficient fashion. Today's topic: the spatula (which is probably more lovingly and scientifically discussed by Cooks Illustrated).

This past latke season provided me with untold opportunities to observe various spatula-griping techniques. While most seemed adequate enough to get the job done (i.e. flipping those deliciously oil-laden potato patties), I did observe a grip that was unable to tackle the flip and it is shown above in an exclusive Hot Pans dramatization. You may ask yourself, "What's so wrong with that???" and add a, "I think they're just being really picky for no good reason." While that may at times be the case, let me give you one simple nugget of truth - no leverage, no flippy.

It's a simple question of physics, my friends. Without a sufficient hold on the spatula handle (as shown above), there is no way to easily get underneath the latke, much less turn over a quarter pounder of a latke.

And lest you think this only applies to we who are cooks of the potato pancake, I assure you that it also applies to you egg, pancake, and steak flippers too!