totally agree about the always pan! i got it a couple years ago (on sale thank god) and it’s a nice pan but definitely not worth the high price. the nonstick coating did wear off quickly & it’s long gone
Okay Rachel, LOVE this alt take. And I actually have memories of my Scottish grandfather using one at holidays when he’d carve a ham/turkey now that I think about it. Not something I’d make use of frequently, but it just goes to show that one woman’s dust collecting kitchen tool is another cook’s staple gadget!🤍
I love my turning fork (which was rescued from one of my parents knife block sets they no longer use...!) I'm British so I make a traditional roast dinner almost every Sunday: whole chicken, massive piece of beef, pork with crackling and this is the one thing a week I need that fork for to hold the bird or joint down as I carve it for the best slices possible. I've tried using regular forks, I've tried using tongs. The big forks from knife blocks are the very best thing for the job - the ones you by especially for it tend to have three prongs so don't work as well on smaller pieces of meat!
totally agree about the always pan! i got it a couple years ago (on sale thank god) and it’s a nice pan but definitely not worth the high price. the nonstick coating did wear off quickly & it’s long gone
Okay Rachel, LOVE this alt take. And I actually have memories of my Scottish grandfather using one at holidays when he’d carve a ham/turkey now that I think about it. Not something I’d make use of frequently, but it just goes to show that one woman’s dust collecting kitchen tool is another cook’s staple gadget!🤍
I love my turning fork (which was rescued from one of my parents knife block sets they no longer use...!) I'm British so I make a traditional roast dinner almost every Sunday: whole chicken, massive piece of beef, pork with crackling and this is the one thing a week I need that fork for to hold the bird or joint down as I carve it for the best slices possible. I've tried using regular forks, I've tried using tongs. The big forks from knife blocks are the very best thing for the job - the ones you by especially for it tend to have three prongs so don't work as well on smaller pieces of meat!