Reddit Reddit reviews OXO 1130900 Good Grips Fish Turner,Stainless Steel,1/2"W x 13.65"L/3-1/2"

We found 11 Reddit comments about OXO 1130900 Good Grips Fish Turner,Stainless Steel,1/2"W x 13.65"L/3-1/2". Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Kitchen Utensils & Gadgets
Spatulas
Home & Kitchen
Cooking Utensils
OXO 1130900 Good Grips Fish Turner,Stainless Steel,1/2
Great for lifting, turning and transferring whole fish, filets, seafood cakes and moreSturdy, oversized, stainless steel headBeveled edge helps slide beneath foodsSlots in head allow grease to drainSoft, comfortable, non-slip handle
Check price on Amazon

11 Reddit comments about OXO 1130900 Good Grips Fish Turner,Stainless Steel,1/2"W x 13.65"L/3-1/2":

u/The_Zeus_Is_Loose · 12 pointsr/seriouseats
u/e36 · 3 pointsr/AskReddit

Years ago I got a fish spatula and I haven't gone back to any of those clunky plastic or metal ones since. It's the only one you'll ever need.

u/72skylark · 2 pointsr/Frugal

Fish is always difficult, especially lighter, flakier fish like sole or bluefish, especially if they are lower in fat (think of tofu- high protein, low fat= guaranteed to stick to a pan everytime). One thing I would recommend is marinating in olive oil for 10-15 minutes beforehand. You can add herbs and spices to the oil to make a pesto-y mixture and spread it over the fish (just don't add parmesan!). I fry tilapia all the time in a stainless steel all-clad pan, which is arguably much dodgier than using cast iron, and it rarely sticks. My theory is that the fish has a chance to soak in some of the oil, thus making it act like a richer, higher fat fish in the pan.

I use a fish turner, though I'm not convinced that a plain old metal spatula or pancake flipper is inferior. In any case they are much cheaper from a restaurant supply store.

Also since we are on r/frugal, I can't recommend tilapia enough. I go through about a pound a week @ about $7/lb from freshdirect and I never get tired of it.

u/HTHID · 2 pointsr/castiron

A flat front edge, like it is straight across with no curve whatsoever.

u/sweetmercy · 2 pointsr/Cooking

As far as pie crusts go, there are a few tricks that go a long way to making a good crust, but the most important I've found is this: Don't over-handle the dough. It's not going to be a fully cohesive mass until you press it together. Don't add more water to make it one. Add just enough to get it to come together when squeezed.

If you want to focus on fillings, then go to trader joe's and get a pie crust in the refrigerator section. It's a good substitute for homemade. Another option: a cookie/graham crust. There's so many options there, too. You can use traditional graham crackers, but you can also use oreos, gingersnaps, shortbread cookies, etc. Add some crushed pretzels, pecans, hazelnuts, whatever for extra flavor. They're perfect for any cream pies (chocolate cream, coconut cream, banana cream, etc). Also, graham cracker crusts will hold together better and taste better if you bake them for 10 minutes or so then cool before filling.

When using a pudding/pastry cream filling, brush the crust (either pastry or crumb crust) with a thin layer of ganache and chill before filling. This keeps the crust from getting soggy and, let's face it, a bit of chocolate is always a good addition.

As far as cookies: don't over-bake. The most common problem I see is people over-bake them because they don't realize there's carry-over from being in the oven (they continue to cook after you remove them), so they end up with hard, over-baked cookies. Drop cookies are generally the easiest for novices and there's a billion varieties to choose from. Pay attention to the recipe; some cookie doughs need to be chilled before baking, some don't. Bake on parchment, then slide the whole thing off the pan onto a rack after pulling them out of the oven. Don't panic if they seem slightly under-done...remember the carryover.

A few more cookie tips:

  • Don't over crowd the pan. Remember that nearly every cookie dough will spread some as it bakes so don't put them too close together or you'll end up with one big cookie.
  • Use quality ingredients. This is true for most anything you make...you can't get good results with lousy ingredients.
  • Use unsalted butter and add salt yourself. Unsalted butter is fresher and the difference shines through.
  • have all the ingredients at room temp before starting. The only exception to this is some shortbread recipes that call for cold butter.
  • Preheat your oven. It should already be to temp before you put the cookies in the oven.
  • Always check the cookies at the minimum baking time in the recipe. For example, if it says bake for 8-10 minutes, check them at 8 minutes.
  • if you're making a rolled cookie, only roll a portion at a time, and keep the rest chilled. Roll between sheets of parchment or waxed paper to an even thickness, using a minimal amount of flour to prevent sticking. And save all the scraps to re-roll at one time.
  • a fish turner makes the perfect cookie spatula due to its thinness.

    Relax and have fun with it. :)



u/Opinionsandsuch · 1 pointr/keto

Have a cast iron skillet that I loooove and my crockpot.
Wish for one of those fancy fish turner spatulas like cavemanketo has.
http://smile.amazon.com/gp/aw/d/B000YDO2MK/ref=mp_s_a_1_1?qid=1416469380&sr=8-1&pi=AC_SY200_QL40

u/gedvondur · 1 pointr/castiron

Agree wholeheartedly. This is what I use.

u/_Silent_Bob_ · 1 pointr/castiron

The one you have looks pretty great but I have no first hand experience with it. Maybe I should get one (don't love the wood handle though, because dishwasher)

My favorite lately has been a fish turner. Use it for everything not just limited to fish. My favorite grilled cheese flipper right there!
https://www.amazon.com/dp/B000YDO2MK/ref=cm_sw_r_cp_awd_AI3CwbKXZTECN

u/the_real_enigma · 1 pointr/Cooking

Fish turners are the best. Ignore the name—you can use them for everything.

I have the Oxo, which is excellent:

OXO Good Grips Fish Turner https://www.amazon.com/dp/B000YDO2MK/ref=cm_sw_r_cp_tai_ljUYCbYVX3K3M

u/ImmodestPolitician · 1 pointr/Cooking

For best results you want to use 120 grit sand paper to smooth the interior surface of the skillet. Higher end skillets are milled but sandpaper works fine.

Sand until smooth to the touch and then season with bacon fat.

Buy a spatula with a flat flipping edge like this: https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK/ref=sr_1_3?keywords=spatula+fish&qid=1557451481&s=gateway&sr=8-3

The flat edge keeps the cooking surface smooth. You can also use the spatula to clean off any food bits off the skillet.
In a few weeks eggs will slide out like Teflon.

u/bioton4 · 1 pointr/castiron

my tool of choice is the oxo fish turner. super thin. a chainmail scrubber is another must have.

https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK