Enough with the showing off.
Employing the one-handed pan shake, where a cook shifts ingredients around or flips them in the air at the flick of a wrist, is a kitchen power move – a moment of cooking theater that amateurs can’t wait to break out. Colicchio does not approve. “Shaking pots and pans back and forth is for cooking shows,” he says. “In real life, you don’t want to do that.” It might work for sautéing items, but if you have a large ingredient like a piece of fish, the result of a shake is that you’ll destroy the fish and separate it from the skin. Colicchio instead suggests taking a step back and worrying about all the other things you should be doing. “Just leave it alone and take your time.”Back to top