h a l f b a k e r yChewable.
add, search, annotate, link, view, overview, recent, by name, random
news, help, about, links, report a problem
browse anonymously,
or get an account
and write.
register,
|
|
|
^ ^ ^
In case you missed the summary, this idea is for a pan (tightly
lidded
pan) that flips itself after a set time. In operation, it works like those
flipping frog toys, that POP up into the air, flip over quick as the eye
can see, then come right back down in the same spot. Only
difference
is
that this one only flips halfway... then POPs back over onto the
other
side the next time it needs to be turned. The pan is symmetrical,
that is, both sides are identical. Either can be used as a bottom, and
either can be removed as the lid for stirring, seasoning and saucing
between turns.
Note: this may require special burners with spring shock absorbers
to
handle the impact of landing. I'm not sure about that bit, though.
2-sided Frying Pan
http://www.ginnys.c....jsp?productId=9972
It doesn't flip itself, but...how hard is flipping [Klaatu, Dec 13 2009]
Another variation
http://www.plowhear...e=bandept&pcode=881
Disclaimer: I worked for this company and wrote all of their training manuals. I no longer have an association and am not endorsing their products (though I own much of the merchandise that they sell). [Klaatu, Dec 13 2009]
not quite the same
http://www.halfbake...ied_20egg_20flipper
[po, Dec 14 2009]
[link]
|
| |
Klaatu, it's not (just) about the ease of flipping. Well, for me it is
(I always mess things up while flipping), but that's really not the
point. It's about novelty value. It can be a real time saver, too, if
you don't need to season between turns. Set it on a timer to flip
however often you need it flipped, set an alarm to buzz when it's
done, and you can Halfbake the whole time, without
interruption! |
|
| |
... I just don't know how to respond to that... |
|
| |
Wouldn't the opposite side of the pan be much colder than the side you were cooking with on the initial flip? Shirley that would create some problems from a cooking point of view? |
|
| |
Kaz, that depends on the material used. Generally, lids are
designed to retain less heat. This is because they're not intended
for direct contact with the food. With the right materials and
design, it shouldn't be very difficult to design a pan/lid
combination that efficiently transfer heat from one to the other. |
|
| |
I just turn my George Foreman upside down. |
|
| |
there's no answer to that. |
|
| |
Hi Kaatu..that's my answer. |
|
| |
Does George Forman do backflips? |
|
| |