Master the Pan-Flip Move Any Pro Chef Can Do Blindfolded

March 23, 2016

Welcome to Cook Like a Pro, in which we ask some of our favorite chefs for their essential techniques, along with advice on fearlessly frying, flipping, seasoning, and more.

You know the move: a flick of the wrist, food suspended midair, then a soft landing back in the pan. The pan-flip serves a simple purpose, and it’s not (just) to make cooks look cool. It ensures that food cooks evenly over high heat, it’s what marries pasta to sauce—and it does it all sans pesky spoons. Master the technique (practice over the sink with something dry like nuts or beans…