Thanks Chef John! I've worked on this for a couple of days. My family is convinced I'm insane. That's ok, I really love this skill, and the dog enjoyed my mistakes.
avawas themorning lmao!!..i originally read what he said normally, but then (after seeing your post) i reread it with chef johns rhythm...and i can absolutely see what you meant!! its funny that in interviews, chef john speaks very casually without his normal flow of infections...and is almost like when a super hero takes off his mask- he seemed like a completely different person!!!
Imagine doing this demonstration with a layer of cayenne pepper. Chef John would have sneezed and coughed up a storm for days, not to mention his blurred vision due to nonstop watery eyes.
When I learned to flip eggs, we practiced with a piece of bread in a frying pan. Once you get good at that (it doesn't take long) flipping anything in a pan is pretty easy.
my mother taught my how to do this when I was younger like 12-13 years old and now my children and their friends are in awe that I can do it so easily (without even thinking about it) so now I am teaching them. Most certainly a skill to have.
I think it's worth mentioning that he is flipping the front of the pan upwards ever so slightly at the end of the "push". Watch at about 1:29 and you'll see it. It's still true that it is much more of a front/back motion than an up/down motion, but in my experience, it still doesn't work without the little upwards flick at the end.
@AndrewWithEase11 11 naw you lost by 6! You even had a chance to comeback but still came up short. If I was you I'd ask for a rematch. Have you been preparing in case they willing to run it back?
"Keep experimenting with that back and forth motion and eventually you will get it." This is especially true after making one of his Valentines Day dishes. You are sooooooo getting.... lots of compliments.
I am up for adoption Chef John! I have been orphaned for 26 years now and I am almost potty trained, and I can do the dishes (for a little food)! I'm sure my wife and kids and in-laws can find a new place to live! Thanks for your wonderful food and tips! You need a TV show, I know it would be a hit!
Great videos for the home cooks, beginners, and enthusiasts. I've learned by experience how to do it a while ago, but it's a great video for those who are too timid to try or haven't correctly figured it out. Love this channel!
Thank you so much for this! I love your sense of humor. I was making some fried cubed potatoes the other day and trying to pan flip, but I kept losing a couple! I just wanna fry all the sides of my cubes evenly lol. Time to get practicing with the cheese balls
"keep experimenting with the back and forth motion". "practice that motion". Chef, you know your fans, you did that to make us smile and think dirty. I love you for that!
Chef John is instructive and has a wonderful sense of humor, which makes his fantastic recipes and techniques a joy to watch. This is another great video, which will improve your cooking skills. Keep 'me coming, Chef! You're the best in the biz!
Another great tutorial Chef John! However, a closer look at the slo-mo reveals a slight upward tilt on the leading edge of the pan just before the sharp backward pull. This was omitted in the narration. Probably something you do from muscle memory without realizing it. Perhaps?
my dad was a chief, he would impress us with throwing our omelets almost the the ceiling, then catching them with the pan. We were in awe. I thought it was magic. I love your shows, and your personality. You should be called, the comedic, chef.
I've never seen this explained so clearly. I'm 64, love cooking, but have never been able to master this skill. I'll have to start practicing right away.
How to Flip stuff in a pan like chef Hello! This is Chef John from foodwishes.com with How to Flip Stuff in the Pan like a Chef! That’s right. This has to be one of the most popular non-recipe food wishes of all time. So I’m going to show you my secret training method and we’re not going to use real food! We’re going to use cheese balls. And the reason I like the cheese balls for this in addition to they’re kind of tasty and go good with beer, the reason I like the cheese balls is because they’re very light which means they’re going to fly out of the pan if you don’t do this right. But if they do fly out of the pan, they’re not going to do any damage or make a big mess. So I think they work really well for this. So I’m going to pour those in the pan. Looks like I’ve got a couple extra. Let me take care of those. So here we go. The secret here is not to try to throw the food up and catch it. That’s why people have a problem with this. They think you’re supposed to throw the food up and then somehow catch it with the pan. That’s not what you’re trying to do. It’s not an up and down motion. It’s a back and forth motion. That’s the key. And to help you remember that, there’s an old saying, and by old, I mean I just made this up, but it goes like this: Up and down is very lame, back and forth shows your game. Okay? So remember that. So I don’t want your pan coming off that cutting board. I want you to press against the cutting board, I want you to push it forward, and give it a quick pull back. Alright, so push forward, pull back, push forward, pull back. And as long as you don’t lift the pan off the cutting board, and you keep experimenting with that back and forth motion, you will eventually get it. And here it is in slow motion so you can really see what’s happening. You’re pushing everything forward and then you’re giving it a quick pull back. And when you pull that pan back, you’ll see it will hit that curved edge of the pan and flip up over itself. And that’s the whole move. There’s really not much to it. Now some of you are saying here, “John, show me more of the up and down motion.” No! I just went over that. It’s not up and down. It’s back and forth. But anyway, practice that motion and you will be a pan flipping fool just like your favorite celebrity chef on TV! So I hope you give this a try. Head over to Foodwishes.com for new ingredients. But I will write a little something so check it out. And as always, enjoy!
i agree with the frozen idea or take one of those premade in pack ones. if you are making them yourself i asume since its pancakes and not crepes theyr thick so hot well greeced (i like butter for this) pan when you poore the batter lift of the stove abit and svirle gently to distribute and gat the edges and even layer. lower the heat (i dont know your stove so go by expeareance i do about medium high) or they wil burn bevore you flip them. do the spatula around the edge thing so it doesnt stick and you get some of the greece that was sidet back under. them leave it (but keep an eye on the bottom so it doesnt burn) till its perfekt under and kind of thickend on top (like depending how thick you made it if you pass lightl with a spatula over the top thereis not mach left that is still liquid enough to scrape, but you still need a bit of that or gust beray all thickend if its not all hat thick). now you need to have mastered the back and forth so you can do it fast. and the pancake can not stick(butif you did to much greece that will run out the pan and greece your kitchen or burn the bottom of the pan). now with this way you want the pancake to slide of the pan about 1/3 of its size before puling. if its big or heavy you will need to ad gust a bit of only up in the pull, to give it monento. you can also praktce with a small foldet wet towel or kitchen towel.
Chef John is like Gordon Ramsey without the f-bombs, the _I know better than you because I'm British_ attitude, and...well...the hair. ...and more cayenne...
Oh you.. Crack me up every single time.. I litterally laughed for 2 minutes and 20 second while watching a video about how to flip your food, that's pretty impressive!
I was taught by my brother (and have taught dozens of new cooks) to flip a square slice of bread. To flip an egg you must keep the slice of bread touching the pan but flipping it soft. I guess this video is more for a saute flip, but i thought id share my egg flipping technique for training.
Wow thanks a million . I am a pretty good cook but I never mastered the flip technique. Wow again. What great advice I just got from you as I was doing it wrong all these years. I'm sure I'll Master this quite quickly. Thank you so much
Congrats Chef John, looks like they showcased your video over at Lifehacker on October 5th. Title of the article was "Properly Flip Food in a Frying Pan with a Back-and-Forth Motion."
i just tried it using chick peas and so quickly i became very confident with it. side to side until your food nears the top edge than an up swing, easy.
you can lift it, you can do the front-back move in plain air too, it is a bit harder though since you will be tempted to do the up-down move too... but with practice you can even mix them...
I really like these technique videos. Like you have said, your videos and blog are about how to cook, not recipes. I think learning these proper techniques is the deference between Food Wishes and so many other sources. The hollandaise sauce technique is great and not something I’ve seen anywhere else.
Did it with some cheese puffs too. was the best night of my dogs life.
O.M.G! LOL! 🤣👍🐶
Lmfao
The dog liked that
🐶
😂 😂 😂 😂 😂 😂
Thanks Chef John! I've worked on this for a couple of days. My family is convinced I'm insane. That's ok, I really love this skill, and the dog enjoyed my mistakes.
+dagda825 This made my day :D
lol. that's great!
Why did I read this in his voice? I feel like it was your choice of sentence structure
avawas themorning lmao!!..i originally read what he said normally, but then (after seeing your post) i reread it with chef johns rhythm...and i can absolutely see what you meant!! its funny that in interviews, chef john speaks very casually without his normal flow of infections...and is almost like when a super hero takes off his mask- he seemed like a completely different person!!!
kapuraftw that's really funny! I assumed he just spoke like this all the time haha
Forgot the Cayenne pepper. This didn't work for me until I added a little cayanne pepper.
hahahah best
Gold!
that's murder :) :) :)
Imagine doing this demonstration with a layer of cayenne pepper. Chef John would have sneezed and coughed up a storm for days, not to mention his blurred vision due to nonstop watery eyes.
and by a little i meant a lot
Great demo. I always tell my friends to practice at their in-laws house so they don't make a mess in their own kitchen.
0
+John Miranda but have to clean up right after it anyhow.
Great idea.
When I learned to flip eggs, we practiced with a piece of bread in a frying pan. Once you get good at that (it doesn't take long) flipping anything in a pan is pretty easy.
I'm going to try this today!!!
Thank you.. back and forth
instructions unclear; ate all the cheeseballs.
Still a win.
Hehe ☺️
lous - what else could you do?
I thought the cutting board was supposed to be on the stove, now it's on fire
Thats the right way to me :)
my mother taught my how to do this when I was younger like 12-13 years old and now my children and their friends are in awe that I can do it so easily (without even thinking about it) so now I am teaching them. Most certainly a skill to have.
uh huh... uh huh.... but can I substitute an up and down motion? I don't like the taste of back and forth.
whatever works.
Up to you. You are after all the Johnny Depp of how to do a pan flip!
"Up and down is very lame, back and forth shows you got game!"
- Chef Jon (This video).
So... you don't like the old back-and-forth? You really are missing out on one of life's few remaining joys.
Nope very lame
i gave this video a like right after he said "up and down, is very lame, back and forth, shows off your game"
Jadine Krist same here 😂
2:19 min video, $1.98 purchase, and 5 minutes of fun with my kids and we now all know how to flip like a pro, nice!
I think it's worth mentioning that he is flipping the front of the pan upwards ever so slightly at the end of the "push". Watch at about 1:29 and you'll see it. It's still true that it is much more of a front/back motion than an up/down motion, but in my experience, it still doesn't work without the little upwards flick at the end.
After 8 years, I think you deserve a response.
@AndrewWithEase11 11 Wrong, you actually lose. How dense could you be
@AndrewWithEase11 11 naw you lost by 6! You even had a chance to comeback but still came up short. If I was you I'd ask for a rematch. Have you been preparing in case they willing to run it back?
@AndrewWithEase11 11 believable!
@AndrewWithEase11 11 L
I can't believe this video has over one million views.
Chef John deserves it.
I learned to flip with pinto beans. I like the Cheese Ball technique. You can reward yourself by eating them.
"Keep experimenting with that back and forth motion and eventually you will get it." This is especially true after making one of his Valentines Day dishes. You are sooooooo getting.... lots of compliments.
this is such a beautiful simple explanation of the food flip if only my culinary school would have tought me like this! So easy! Thank you!
Love it, now I have one more reason to buy cheese balls.
lol right?
I am up for adoption Chef John! I have been orphaned for 26 years now and I am almost potty trained, and I can do the dishes (for a little food)!
I'm sure my wife and kids and in-laws can find a new place to live!
Thanks for your wonderful food and tips! You need a TV show, I know it would be a hit!
Works with stale Cap'n Crunch cereal too :)
Great videos for the home cooks, beginners, and enthusiasts. I've learned by experience how to do it a while ago, but it's a great video for those who are too timid to try or haven't correctly figured it out. Love this channel!
CHef john what have you done?! Youve given away the secret to all the plebs, how am i supposed to impress the ladies now?!!
By licking your eyebrows. Trust me, it impresses.
I'm your biggest fan, chef John.
Thank you! You’re the only chef that I’ve found that teaches this.
thank you soooo much for the vids, I can't stop watching. Tried several recipes and they all turned out sensational! Thank you!!!!!!
I think part of the reason why I'm subscribed to you if because of your majestically sounding voice. It's beautiful.
I up and downed where I should have front to backed... now my pan is stuck to the ceiling and the nice firefighter is asking me where it hurts....
😆😆😆😆😆😆😆😆😆😆😆😆😆
Thank you so much for this! I love your sense of humor. I was making some fried cubed potatoes the other day and trying to pan flip, but I kept losing a couple! I just wanna fry all the sides of my cubes evenly lol. Time to get practicing with the cheese balls
Kind of like the old shake-a shake-a.
+Dax Hallman and the ole tapp-a tapp-a
"keep experimenting with the back and forth motion". "practice that motion". Chef, you know your fans, you did that to make us smile and think dirty. I love you for that!
Chef Jon, shouldn't we use more of an up and down motion?
I use the circular motion, too.
Then again, I'm not very good at this.
I'm only level 3 on my flipping skills.
1:42
Chef John is instructive and has a wonderful sense of humor, which makes his fantastic recipes and techniques a joy to watch.
This is another great video, which will improve your cooking skills.
Keep 'me coming, Chef!
You're the best in the biz!
I really like the way he talks! I should starting talking like that to my colleagues! :P
Excellent! And laughing! Thanks for the lesson, Chef John.
Another great tutorial Chef John! However, a closer look at the slo-mo reveals a slight upward tilt on the leading edge of the pan just before the sharp backward pull. This was omitted in the narration. Probably something you do from muscle memory without realizing it. Perhaps?
Thanks so much for showing me how to flip food. I have been trying to do this for years and never got it. I gotta try this in my next stir fry.
Tough to do with a wok, though.
365 people are still flipping up and down
😂
my dad was a chief, he would impress us with throwing our omelets almost the the ceiling, then catching them with the pan. We were in awe. I thought it was magic. I love your shows, and your personality. You should be called, the comedic, chef.
"My secret training method. And we're not gonna use real food. We're gonna use cheese balls."
Cheese balls = not real food
Sounds about right.
I've never seen this explained so clearly. I'm 64, love cooking, but have never been able to master this skill. I'll have to start practicing right away.
How to Flip stuff in a pan like chef
Hello! This is Chef John from foodwishes.com with How to Flip Stuff in the Pan like a Chef! That’s right. This has to be one of the most popular non-recipe food wishes of all time.
So I’m going to show you my secret training method and we’re not going to use real food! We’re going to use cheese balls. And the reason I like the cheese balls for this in addition to they’re kind of tasty and go good with beer, the reason I like the cheese balls is because they’re very light which means they’re going to fly out of the pan if you don’t do this right. But if they do fly out of the pan, they’re not going to do any damage or make a big mess. So I think they work really well for this.
So I’m going to pour those in the pan. Looks like I’ve got a couple extra. Let me take care of those. So here we go. The secret here is not to try to throw the food up and catch it. That’s why people have a problem with this. They think you’re supposed to throw the food up and then somehow catch it with the pan. That’s not what you’re trying to do. It’s not an up and down motion. It’s a back and forth motion. That’s the key. And to help you remember that, there’s an old saying, and by old, I mean I just made this up, but it goes like this: Up and down is very lame, back and forth shows your game. Okay? So remember that.
So I don’t want your pan coming off that cutting board. I want you to press against the cutting board, I want you to push it forward, and give it a quick pull back. Alright, so push forward, pull back, push forward, pull back. And as long as you don’t lift the pan off the cutting board, and you keep experimenting with that back and forth motion, you will eventually get it.
And here it is in slow motion so you can really see what’s happening. You’re pushing everything forward and then you’re giving it a quick pull back. And when you pull that pan back, you’ll see it will hit that curved edge of the pan and flip up over itself. And that’s the whole move. There’s really not much to it.
Now some of you are saying here, “John, show me more of the up and down motion.” No! I just went over that. It’s not up and down. It’s back and forth. But anyway, practice that motion and you will be a pan flipping fool just like your favorite celebrity chef on TV!
So I hope you give this a try. Head over to Foodwishes.com for new ingredients. But I will write a little something so check it out. And as always, enjoy!
Awesome, thank you chef John, i love ur sense of humor. Recipes, vídeos and music thanks for sharing, and As always I enjoyyy
Sir, your voice can be use for narrator on Disney movies.. (sorry about grammar).. thanks for sharing the recipes..
thank you. YOU are The best teaching Chef i have ever come across.
I'm allergic to cheese balls, can I use bacon instead, if I drink enough beer?
loves the way you talk , makes cooking fun and pleasure
I get asked how to do this all the time!
Thank you chef John!. Added to the "great things to do when mom's not home" playlist!
And who IS my favorite celebrity chef? Ah, but of course, Chef JOHN!
It took me 9 years to get to this video... But here I am. Thank you, chef.
I wish the chef would show it with a pancake... the only time I would want to flip food.
+RuudJH It's different for pancakes omelettes and eggs you have to use a little up motion with the push pull.
Try it first with a frozen pancake until you can do it 10 times in a row
i agree with the frozen idea or take one of those premade in pack ones. if you are making them yourself i asume since its pancakes and not crepes theyr thick so hot well greeced (i like butter for this) pan when you poore the batter lift of the stove abit and svirle gently to distribute and gat the edges and even layer. lower the heat (i dont know your stove so go by expeareance i do about medium high) or they wil burn bevore you flip them. do the spatula around the edge thing so it doesnt stick and you get some of the greece that was sidet back under. them leave it (but keep an eye on the bottom so it doesnt burn) till its perfekt under and kind of thickend on top (like depending how thick you made it if you pass lightl with a spatula over the top thereis not mach left that is still liquid enough to scrape, but you still need a bit of that or gust beray all thickend if its not all hat thick).
now you need to have mastered the back and forth so you can do it fast. and the pancake can not stick(butif you did to much greece that will run out the pan and greece your kitchen or burn the bottom of the pan).
now with this way you want the pancake to slide of the pan about 1/3 of its size before puling. if its big or heavy you will need to ad gust a bit of only up in the pull, to give it monento.
you can also praktce with a small foldet wet towel or kitchen towel.
You're the best. My favorite cooking channel.
instructions unclear, deep fried my sisters cat
you had clues,don't lie
I have no problem doing this technique myself, however I was more than happy watching your instructional video
okay now try with ping pong balls
Omg this is how first video that has one million views :) Chef John deserves it .
Cheese balls, not real food? oh come on! :) Thanks for the lesson. Cheers
Chef John, you're the hero we didn't know we needed! 💜
"Practice the back and forth motion", oh yeah.
You are such a sweetheart. Every time I watch your vids I become happy with life. Thanks for existing chef.
were not gonna use real food, were gonna use cheeseballs!
TRIGGERED
This totally works! I got it after 2 or 3 shakes!
"not going to use real food....going to use cheese balls"
how's the view up there on your high horse John?
+Jeb Galicia If you think cheese balls are real food ... you are what you eat.
+Attila Von Stryker I believe he was making a joke
I've always wanted to be able to do this consistently. Thank you!
Som en chef. *badum tiss*
You just opened up my world.
I was trained with a piece of texas toast.
Same.
Thank you!!!! I've been wondering about this FOREVER!!!
Have you seen chef?
This is one of the things I like about your videos. You explain things so they are easy to follow. Great video.
At times he sounds like Remy from ratatouille, did anyone else think that? Was a very useful video by the way.
It is realy useful
Haha, I always imagined Seth Rogen!
I was thinking he sounds like the Sicilian guy in Princess Bride ..."clearly I cannot choose the wine in front of me..."
This should be called Culinary Moonwalk.
I like the IN and Out motion. Works great.
Cheese Balls : Not Real Food.
*packing peanuts with cheese flavoring
You're our favorite celebrity chef!
Chef John is like Gordon Ramsey without the f-bombs, the _I know better than you because I'm British_ attitude, and...well...the hair.
...and more cayenne...
Oh you.. Crack me up every single time..
I litterally laughed for 2 minutes and 20 second while watching a video about how to flip your food, that's pretty impressive!
back and forth, in and out.. oh wait... wrong video...
1 million and 500k people gratify of your video advice sire.
Dogs the world over love you Chef John. I can only imagine the amount of cheese balls they're eating!
tysm man, I am now the chef of my family with this technique
I just started a cooking job and we flip our spaghetti there and I have the hardest time doing it but now I think I got it thanks to you lol
Thanks for the tutorial, I successful flipped food in a pan. Definitely works.
I am grateful to learn how a professional chef deals with extra cheese balls. What a hoot!
Thank you very much. I LOVE your vids. The recipes are spot on. Again, thank you.
Awesome tip Chef John!
I was taught by my brother (and have taught dozens of new cooks) to flip a square slice of bread. To flip an egg you must keep the slice of bread touching the pan but flipping it soft. I guess this video is more for a saute flip, but i thought id share my egg flipping technique for training.
Done it today, made me feel like a pro. Thanks, Chef John! :)
Wow thanks a million . I am a pretty good cook but I never mastered the flip technique. Wow again. What great advice I just got from you as I was doing it wrong all these years. I'm sure I'll Master this quite quickly. Thank you so much
Congrats Chef John, looks like they showcased your video over at Lifehacker on October 5th. Title of the article was "Properly Flip Food in a Frying Pan with a Back-and-Forth Motion."
This is the GREATEST VIDEO EVER. Thanks
thanks John !! Something so simple but I struggled with it ... finally got it right after some practice.
WoW!! I always wanted to do this! Glad I watched. Thanks!
Thanks. I always wanted to know how to do that. Great video.
i just tried it using chick peas and so quickly i became very confident with it. side to side until your food nears the top edge than an up swing, easy.
you can lift it, you can do the front-back move in plain air too, it is a bit harder though since you will be tempted to do the up-down move too... but with practice you can even mix them...
I'm my god chef John! Your video is featured on RUclips. I'm so happy for you!
Wow, first million view video in a while. Congrats Chef John.
I really like these technique videos. Like you have said, your videos and blog are about how to cook, not recipes. I think learning these proper techniques is the deference between Food Wishes and so many other sources.
The hollandaise sauce technique is great and not something I’ve seen anywhere else.
back and forth, back and forth, like a BOSS!
Great explanation. It's really a useful technique to have, let's you stir the pot/rotate the ingredients in a blink.
Thank you very much for this video.I didnt know how to do this trick but now I know!